Ingredients:

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

Directions:

1. Preheat oven to 375. Oil 9-inch round baking dish.
2. Combine oats, ground chia, cinnamon, sea salt, and baking powder ¼ cup chopped nuts.
3. In a separate bowl, whisk together maple syrup, “milk,” egg, melted coconut oil, and pure vanilla.
4. Scatter 1 cup of the berries on the bottom of the baking dish.
5. Use your hands to evenly sprinkle the dry mixture over the berries.
6. Pour the wet ingredients evenly over the oat mixture. Sprinkle the rest of the nuts and berries across the top.
7. Bake for 35 minutes or until the oat mixture is set and wet ingredients are absorbed.
8. Serve topped with nut butter, yogurt, non-dairy yogurt, or maple syrup.  

Notes:

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