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Preheat the oven to 375 degrees Fahrenheit.*
Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish (shown). Place roughly half of the blueberries in the bottom.
In a medium bowl, whisk the egg, then whisk in the milk, brown sugar, oil, and vanilla. Add the rolled oats, sliced almonds, baking powder, cinnamon, allspice, and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated.
Pour the oatmeal mixture into the prepared pan (many of the blueberries will float, which is ok). Add the remaining blueberries in a layer on top.
Bake 30 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
Before serving, drizzle maple syrup. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 300 degree oven or microwave until warm.