2 C gluten-free rolled oats
2 Tbs ground chia seeds
1 tsp aluminum-free baking powder
2 tsp cinnamon
1/2 tsp fine sea salt
1/2 C chopped pecans (or any nut) divided
2 Tbs maple syrup
2 1/4 C unsweetened vanilla almond milk (or milk of choice)
1 large egg
1 1/2 Tbs unrefined coconut oil, melted and cooled, plus extra to oil the pan
2 tsp pure vanilla extract
1 1/2 C fresh or frozen berries, divided
You can prep steps 1-6 the day before and refrigerate covered until baking.
You can also substitute any nuts or fruit based on what you have at home.
Recipe adapted from pamelasalzman.com