Wild Blueberry Baked Oats

It's a cross between a giant soft blueberry muffin and sweet blueberry pie!  Always in season, because these are made with Wyman's frozen wild blueberries, which have twice the antioxidants than regular blueberries. This Wild Blueberry Baked Oats is made with gluten free ingredients and can be topped with banana ice cream or eat it by itself!

FOR OATS:

1/2 cup gluten free oats

1 scoop vegan vanilla shakeology

1 tsp baking powder

1 tsp vanilla extract

1 tbsp maple syrup

dash of cinnamon

FOR FILLING:

1 cup wild blueberries

1/4 freshly squeezed lemon (juice & zest)

1 tbsp arrowroot powder

1 tsp coconut sugar

Directions:

1.  In a bowl, combine all the filling ingredients, set aside.

2. Mix all the oat ingredients in a blender.

3. Pour oat mixture into oven safe baking dish(s).  I personally use two Corningware 7 oz baking dishes.  So I poured 1/4 of the mixing into the bottom of each dish, saving the rest for the top layer.

4. Pour blueberry filling mixture into baking dish(s).  Pour remaining oat mixture over the top of the blueberry filling mixture. 

5. Bake 350F for about 20 minutes. Enjoy!