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I absolutely love oatmeal. I used to eat it as a kid with lots, and lots of brown sugar. Today I try for the more healthy options: fresh fruit, cinnamon, walnuts and dates.

Well you get the picture. Anyway, it is one of my favorite breakfast dishes! So when Ann of The Fountain Avenue Kitchen shared her Blueberry Coconut Almond Baked Oatmeal on her Facebook page yesterday, my mouth was watering. It is just bursting with health with its anti-oxidant-rich blueberries and the almonds are full of protein.

I had already eaten my morning oatmeal but when I was reading the ingredients list I realized that I had all of the ingredients. So no trip to the grocery store. I love when that happens. Don’t you?

If you have been reading this blog for any time, you know that I’m gluten sensitive and allergic to milk so I had to make some minor modifications to Ann’s recipe. If you would like to see Ann’s original recipe for her Blueberry Coconut Almond Baked Oatmeal, you can click here to go to her website.

Here is my gluten free and milk free version:

Ingredients
2 cups gluten free steel cut oats
1/2 cup toasted, slivered almonds, divided
1/2 cup shredded coconut, divided (I used unsweetened)
1 teaspoon xanthun gum (I use Bob’s Red Mill brand)
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher or sea salt
1/3 cup maple syrup
2 cups coconut milk
1 large egg
3 tablespoons melted coconut oil
1/2 tablespoon pure vanilla extract
2 1/2 cups blueberries

Directions
Preheat oven to 375 degrees.
In a large bowl, mix together the oats, 1/4 cup of the coconut, 1/4 cup of the almonds, xanthan gum, cinnamon, and salt.
In another bowl, whisk together the maple syrup, coconut milk, egg, coconut oil, and vanilla.
Sprinkle half of the berries over the bottom of the 9″ x 13″ baking dish. Cover the fruit with the dry oat mixture. Drizzle the milk mixture over the oats. Scatter the remaining blueberries, coconut, and almonds over the top.
Bake for 35 to 40 minutes or until the oat mixture has set. Remove from the oven and let cool for a few minutes.

This would be great to have for a Sunday Brunch or if you have a larger family. It is just my husband and I, so I asked Ann about leftovers. She said that it stays 4-5 days in the refrigerator, but that it does freeze well.