Healthy Blueberry Breakfast Bake (Paleo, Vegan, Keto)

Directions

1. 1
   For the vegan and gluten-free option
2. 2
   Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
3. 3
   In a large mixing bowl, combine all your ingredients, except for your blueberries and mix well. Fold in half your blueberries using a rubber spatula. If the batter is too thick, add some milk to thin out. If the batter is too thin, add some extra oats.
4. 4
   Transfer the batter to the lined pan. Top with remaining blueberries and bake for 20-25 minutes, or until the edges are golden brown and the center comes out just clean with a skewer.
5. 5
   Remove from the oven and allow the blueberry baked oatmeal to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely.
6. 6
   Once cool, drizzle over the top with the sugar free icing.
7. 7
   For the Paleo and Keto Option
8. 8
   Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
9. 9
   In a large mixing bowl, add your dry ingredients and mix well. In a seperate bowl, combine your wet ingredients and mix well.
10. 10
    Combine your wet and dry ingredients and mix very well. If the batter is too thick, add the extra 1/4 cup of pumpkin. Fold in half your blueberries using a rubber spatula.
11. 11
    Transfer your blueberry bake batter into the lined pan. Top with remaining blueberries and bake for 20-25 minutes, or until a skewer comes out clean.
12. 12
    Allow blueberry breakfast bake to cool in the pan for 15 minutes, before carefully transferring to a wire rack to cool completely. Once cool, drizzle with sugar free frosting.