Updated from our family favorite, Baked Oatmeal comes a wheat-free-dairy-free Oatmeal Blueberry Breakfast Cake.

Wonderful warm for breakfast, room temperature for brunch or a snack, or even topped with ice cream for a simple, delicious dessert.

Oatmeal Blueberry Breakfast Cake
Variation on our family favorite “Baked Oatmeal”

Servings: 15

*Use organic ingredients whenever possible**

5   cups  rolled oats,  or quick oats
2   cups  apricot, orange juice, or apple juice
4  large eggs
1/2 – 1 cup  honey, or organic granulated sugar
1  Tablespoon  baking powder (gluten-free)
1/4 teaspoon  salt
1 teaspoon  almond extract
1 1/2  cups  blueberries, fresh or frozen (sweeten to taste)

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl.  Toss blueberries in dry ingredients and coat well. In a separate bowl, mix wet ingredients. Pour wet ingredients into the dry and stir until completely moistened.

Pour batter into an ungreased 9 x 13 baking pan.  I like to sprinkle a little organic granulated sugar on top to make it glisten and give it a slight crust. Bake uncovered for 30-45 minutes, or until center tests done.

Cut into squares and serve warm or cold.