Servings: 9

• 2 cups old-fashioned oats
• 1 tsp baking powder
• 2 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 1 scoop protein powder (I use SunWarrior – Natural. If you use a flavored protein powder, it will affect the flavor of the bake)
• 1 ¾ cup non-dairy milk
• 1 tsp vanilla extract
• 2 eggs (sub flax eggs for vegan)
• ¼ cup maple syrup
• 2 tbsp coconut oil, melted
• 1 cup blueberries
• ¼ cup raspberries, mashed
• Additional add-ins: chopped nuts, seeds, coconut flakes (I personally like pecans and coconut flakes, with hemp seeds sprinkled on top)

Preheat oven to 375 degrees

Grease 9 X 9″ baking dish (line with aluminum or parchment paper to make it easier to remove)

Combine dry ingredients in a mixing bowl. Fold in raspberries and half the blueberries so they are evenly dispersed in the mixture.

Combine wet ingredients in a separate mixing bowl.

Dump dry ingredients in the baking dish. Evenly pour wet ingredient mixture onto the dry ingredients. You may need to tap/wiggle the dish to make sure the wet mixture makes it to the bottom and there aren’t any air bubbles. Place the rest of the blueberries on top.

Bake 40 – 50 minutes, until top is golden-brown and the middle is cooked through. Remove from pan. Let rest for 10 minutes and cut into squares. Leftovers will keep in the fridge for about a week.