Instructions

1. Preheat oven to 375°F .
2. Grease a 9×9 baking dish with cooking spray or coconut oil.
3. To a large bowl add mashed banana, almond milk, egg white, maple syrup and vanilla extract. Mix together.
4. Once combined add rolled oats, cinnamon, nutmeg, baking powder and salt. Mix everything together until well combined.
5. Next, in a small bowl add blueberries and gluten free flour. Toss to coat the blueberries.
6. Add blueberries to the oatmeal batter. Gently mix to incorporate into batter.
7. Pour oatmeal mixture into the prepared 9×9 baking dish.
8. Bake for 35 -40 minutes until the top is golden brown and the batter no longer jingles when you shake the pan.
9. Let cool. Serve.
10. Optional: Top with fresh bananas, blueberries or almond butter.