2 cups organic rolled oats
½ cup walnuts, toasted and chopped
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon fine-grain salt
¼-½ cup shredded coconut (optional)
1 cup fresh or frozen blueberries (unthawed)
2 cups whole milk (can substitute coconut milk)
1/3 cup maple syrup
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
Preheat the oven to 375 degrees. Butter (or use coconut oil) the inside of a square 8-inch baking dish.
In a bowl, combine the oats, walnuts, baking powder, cinnamon, and salt.
In another bowl, whisk together the maple syrup, milk, egg, half of the butter, and vanilla.
Add the wet mixture to the dry mixture. Gently mix in the blueberries being careful not to mash them. Pour into the baking dish and bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the remaining melted butter and serve.