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Almond Blueberry Breakfast Bake

I really can’t take credit for this recipe as it is based mostly on Taralynn’s Gluten Free Oatmeal Bake over on her site¬†www.simplytaralyn.com¬† The one I made is NOT gluten free but does use REAL ingredients and I love that!

Blueberry Almond Breakfast Bake

I had to pick up a FEW ingredients, but I have most everything already in the cupboard and or freezer!

I used 2 packets of instant oatmeal – I grabbed a box of the flavor called “berry crumble” because I thought it would be perfect for this bake! I think it was the ThinkThin brand? Almond flour, White Whole Wheat Flour, Baking powder and soda, vanilla, coconut oil, non-dairy milk (I have unsweetened vanilla cashew milk), eggs, a few pinches of stevia and some frozen mixed berries from the freezer!

Super simple: mix all ingredients together – add the berries last – gently fold them in last so you don’t squish them! Pour into a sprayed pan and bake at 375 for about 15 to 20 minutes or until the middle isn’t too jiggly. You can do the toothpick trick! I drizzled the top with a simple glaze (powdered sugar, vanilla extract and a few drops of water – stir until you get the consistency you like!)

Let me know if you try it! I really loved it and confess to eating batter out of the bowl…ha!

Love Taralynn’s blog and have followed her for years! Check her out!

What other blogs do you follow and love?

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