Blueberry Baked Oatmeal

2 1/2 cups blueberries (fresh or thawed frozen)

1 cup rolled oats

2/3 cups milk plus 1/2 cup of milk of choice

3 to 6 tablespoons pure stevia

3 1/2 tablespoons melted coconut oil

3 tablespoon ground flax

2 teaspoons pure vanilla extract

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 teaspoon cinnamon, optional

 

Heat oven to 365 degrees F. Lightly cover an 8 inch pan with baking spray; set aside. Combine blueberries and rolled oats in a bowl. Pour evenly into prepared pan.  In a mixing bowl, whisk together 2/3 milk and all remaining ingredients (reserving the remaining 1/2 cup milk). Spread this mixture evenly over the blueberry layer and stir quickly. Top with reserved milk.  Bake for  35 minutes, or until golden. Remove from oven and allow to sit for 5 minutes before cutting into slices or a large cookie cutter. Served topped with fresh blueberries and pure maple syrup, if desired. Refrigerate leftovers in a covered container for up to 3 days or freeze for up to a month.