Blueberry Coconut Baked Oatmeal

Preheat the oven to 350 degrees F (180 degrees C). Generously grease an 8x8x2-inch square baking pan with Unsalted Butter (to taste).

In a medium (10-inch) sauté pan, toast the Blanched Slivered Almonds (1/2 cup) and Unsweetened Coconut Flakes (1/2 cup) over medium-low heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown, about 10 minutes total.

Off the heat, stir in 1 tablespoon of Maple Syrup (1 Tbsp) and Kosher Salt (to taste) ( around 1/8 tsp). Transfer to a small bowl and set aside to cool.

Meanwhile, in a small bowl, combine the Old Fashioned Rolled Oats (2 cups), Baking Powder (1 tsp), Simply Organic Cinnamon, Ground (1 tsp) and more Kosher Salt (to taste) (around 1/2 tsp). In a large bowl, combine the Unsweetened Coconut Milk (1 can), Eggland's Best Classic Egg (1), Vanilla Extract (2 tsp), Water (4 Tbsp) and Maple Syrup (4 Tbsp). Whisk vigorously until thoroughly smooth.

Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the Fresh Blueberry (1 cup) pour into the prepared pan, and top with the almond and coconut mixture.

Bake for 35-45 minutes, until cooked through. Let cool for several minutes.

Serve with maple syrup on the side and enjoy!