Baked Blueberry Coconut Oatmeal Crisp
Yield: 8 servings
2 cups light coconut milk
1 1/2 cups gluten-free oats
1/4 cup packed brown sugar
1/2 cup shredded unsweetened coconut
1/2 cup ground flaxseed
2 tsp vanilla
1 cup fresh or frozen blueberries (if using frozen, defrost & drain first)
- Preheat oven to 350 degress F. Line a 9-inch square baking pan with parchment paper.
- Mix all ingredients together in a large bowl. Press into baking pan & bake for 40-50 minutes, until firm. Cut into 8 bars & serve.
Source: The Gluten-Free, Hassle-Free Cookbook by Marlisa Brown MS, RD, CDE
Serving: 1 serving