Blueberry “Oatmeal” Breakfast Bake {Paleo, Vegan, No Sugar Added}

This Blueberry “Oatmeal” Breakfast Bake has a flavor and texture reminiscent of baked oatmeal, yet it’s grain free and paleo!  It’s a perfect option for breakfast when you want something naturally sweet but want to keep things clean.  It’s also egg free, vegan and contains no added sugar

I’m always at a loss for what to call these types of breakfast recipes!  Sure, they’re reminiscent of oatmeal, but, you know I can’t actually call them oatmeal since there’s not a drop of oats (or any grain) in them.

So, “oatmeal” breakfast bake is what I’m settling for – hopefully you’ll get the picture once you make it and see for yourself.  And, by looking at some of the pictures I’m sharing with you

Ingredients

• 1 1/2 cups unsweetened coconut flakes
• 1 1/2 cups nuts of choice I used pecans and almonds
• 3 medjool dates pitted (no need to soften)
• 1 1/2 Tbsp cinnamon
• 2 tsp pure vanilla extract
• 2 tbsp lemon juice about 1 lemon
• 1/8 tsp sea salt
• 1 cup unsweetened almond milk
• 1.5 Tbsp coconut oil melted
• 2 Tbsp ground flaxseed mixed with 5 Tbsp water allowed to sit for 10 mins
• 1 cup blueberries divided
• Melted coconut butter and sliced banana to serve

Instructions

• Preheat your oven to 375 degrees and lightly grease a 8” casserole dish, cake pan, or two smaller baking dishes with coconut oil.
• Place nuts, coconut and dates in a blender or food processor and pulse until a crumble forms - don’t blend too long or the mixture will become pasty.
• Stir in the almond milk, cinnamon, vanilla, coconut oil, lemon juice, salt and flaxseed/water mixture (the flax “eggs”) until well combined.
• Read more please visit : www.paleorunningmomma.com

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