Blueberry Baked Oatmeal Cake

2 cups old-fashioned rolled oats

1/2 cup chopped walnuts or pecans (optional)

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

2 cups milk of your choice

1 large egg

1/3 cup maple syrup or honey

2 tbsp melted coconut oil or butter

1 tsp vanilla extract

1 1/2 cups fresh or frozen blueberries

Prep the Oven: Preheat your oven to 375 degrees F. Grease an 8x8-inch baking dish with a little oil or butter.

Mix Dry Ingredients: In a large bowl, stir together the oats, half of the nuts, baking powder, cinnamon, and salt.

Mix Wet Ingredients: In a medium bowl, whisk together the milk, egg, maple syrup, melted oil, and vanilla extract until well combined.

Assemble: Pour the dry oat mixture into the prepared baking dish and spread it out evenly. Scatter the blueberries and the remaining nuts over the top.

Add Liquid: Pour the wet mixture over the oats. Gently shake the dish to ensure the milk moves down through the oats.

Bake: Place in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the oats have set.

Cool and Serve: Let the oatmeal cool for at least 5 to 10 minutes before slicing into squares.

Serve warm with a splash of cold milk or a dollop of Greek yogurt.

Drizzle with a little extra maple syrup or a nut butter of your choice.

These store perfectly in the fridge and can be reheated in the microwave for a quick weekday breakfast!