
Ingredients
- -1 ½ Cups Fresh Blueberries
- -⅓ Cup Pure Maple Syrup
- -1 teaspoon Baking Powder
- -2 teaspoons Ground Cinnamon
- -¼ teaspoon Ground Nutmeg
- -2 Cups Gluten Free Oats
- -1 ¾ Cups Coconut Milk Full Fat
- -¾ teaspoon Sea Salt
- -2 teaspoons Coconut Sugar
- -2 teaspoons Pure Vanilla
- -⅔ Cup Pecans
- -2 Flax Seed Eggs
- -3 Tablespoons Coconut Oil Raw
- -1 teaspoon Lemon Zest
- -½ Cup Golden Raisins
Instructions
- Preheat oven to 375 degrees fahrenheit.
- In large bowl combine oats, baking powder, cinnamon, nutmeg, and salt. Mix well.
- In a separate bowl combine flax seed eggs (or 1 large mashed banana), melted coconut oil, coconut milk, vanilla, lemon zest, and maple syrup. Mix well.
- Slowly combine wet ingredients into dry, until fully incorporated (should be loose mixture).
- Spray baking dish with non stick spray (I use a brownie pan or casserole dish).
- Pour mixture into dish. Add blueberries, raisins, and pecans making sure they are evenly distributed throughout the pan.
- Lastly, sprinkle sugar on top evenly.
- Bake for 40 minutes at 375 or until golden brown on top.


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