⅔ cup chopped pecans
2 cups old-fashioned oats
2 teaspoons cinnamon
1 teaspoon baking powder
¾ teaspoon sea salt
¼ teaspoon nutmeg
1 ¾ cups almond milk
⅓ cup maple syrup/honey
1 ½ tablespoons melted coconut oil
2 teaspoons vanilla extract
2 ½ cups frozen blueberries
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish.
When the oven has finished preheating, pour the nuts onto a baking sheet with parchment paper. Toast for 4-5 minutes.
In a medium bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine. Mix in 2 cups of the frozen blueberries, reserving a ½ cup for topping the baked oatmeal.
In a smaller bowl, combine the milk, maple syrup/honey, egg, coconut oil, and vanilla. Whisk until blended.
Evenly spread the dry mixture over the bottom of the baking dish, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
Scatter the remaining ½ cup of blueberries across the top.
Bake for 42-45 minutes, until the top is nice and golden. Remove the baked oatmeal from the oven and let it cool for a few minutes.