Unsalted butter or coconut oil, for greasing the pan
½cupslivered blanched almonds
½cupunsweetened flaked coconut, such as Bob’s Red Mill
¼cupplus 1 tablespoon maple syrup, divided
2cupsrolled old-fashioned oats
1(13.5 ounce) can light, unsweetened coconut milk, shaken
Preheat the oven to 350 degrees. Generously grease an 8x8x2 inch square baking pan with butter or coconut oil.
In a medium (10-inch) sauté pan, toast the almonds and coconut over medium heat, stirring occasionally, until the coconut begins to brown. Begin stirring almost constantly and continue to cook until the coconut is golden brown, 3 to 5 minutes. Off the heat, stir in 1 tablespoon of maple syrup and 1/8 teaspoon salt. Transfer to a small bowl and set aside to cool.
Meanwhile, in a small bowl, combine the oats, baking powder, cinnamon, and 1/2 teaspoon salt. In a large bowl, combine the coconut milk, egg, vanilla, water, and maple syrup and whisk until smooth.
Add the dry ingredients to the wet ingredients and stir until combined. Gently stir in the blueberries, pour into the prepared pan, and top with the almond and coconut mixture. Bake for 35 to 45 minutes, until just cooked through and no longer wet on top. Cool for 5 minutes, then serve in squares or scoops with additional maple syrup on the side.Copyright 2018, Lidey Heuck, All Rights Reserved