Ingredients

1.  flax egg (2 tablespoons water plus 1 tablespoon flaxseed meal)

2.  Cups  gluten-free rolled oats

3.  Teaspoon  aluminum-free baking powder

4. 1/3  Cup  sugar, such as Truvia, or 1/3 cup coconut sugar

5. 1  Teaspoon  cinnamon powder

6. 1/2  Teaspoon  nutmeg powder

7. 2-3  Tablespoons  coconut oil, melted

8. 1  Teaspoon  vanilla extract

9. 2  Cups  almond milk

10. 1  apple, thinly sliced

11. 1  Cup  blueberries

12. 1/3  Cup  pecans

Directions

Preheat oven to 375 degrees F. In a small bowl, combine the ingredients for the flax egg and let it sit for 5-10 minutes or until thickened.

In a large bowl combine the rolled oats, baking powder, sugar, cinnamon, and nutmeg. In another bowl, whisk the coconut oil, vanilla, milk, and flax egg. Add the oat mixture to a 9-inch round baking dish.

Pour the milk mixture over the oats. Place the apple in the middle over the oat mixture and scatter the blueberries and pecans.

Bake for 35-40 minutes until the top is golden and the oats have set. I placed mine under the broiler for an extra 3-5 minutes.