Blueberry Breakfast Bake Recipe

1 cup uncooked Natural Grocers® organic steel cut oats
1 13.55-ounce can full-fat coconut milk, , we used Thai Kitchen®
5 free-range or pasture-raised eggs, we used Natural Grocers® pasture-raised eggs
1⁄2 cup maple syrup, divided
1 teaspoon Natural Grocers® ground coriander
1⁄2 teaspoon Natural Grocers® ground ginger
1 tablespoon plus 1 teaspoon vanilla extract
1 (10-ounce) bag of frozen butternut squash
1 (8-ounce) bag frozen organic blueberries
1⁄3 cup Natural Grocers® organic golden raisins, or organic Thompson seedless raisins
1⁄2 teaspoon Natural Grocers® ground nutmeg
1⁄3 cup Natural Grocers® slivered almonds, or organic pecan pieces, optional – we used pecans
  1. Preheat the oven to 350° F
  2. Lightly grease a 7-by-11-inch baking dish (an 8-by-8 works too).
  3. Put the can of coconut milk in a blender and mix until well blended. If you do not have a blender you can mix the coconut milk by hand in a mixing bowl with a whisk.
  4. In a mixing bowl, whisk together one egg, ¼ cup maple syrup, and ¼ cup coconut milk.
  5. In a mixing bowl, mix the uncooked steel cut oats with the coriander, ginger, and 1 teaspoon vanilla.
  6. Add the egg mixture to the steel cut oat mixture and combine thoroughly.
  7. Add the frozen butternut squash and mix thoroughly.
  8. Spread the combined mixture evenly in the greased baking dish.
  9. Sprinkle the frozen blueberries and raisins on top.
  10. In another mixing bowl, whisk together the remaining 4 eggs, ¼ cup maple syrup, the rest of the coconut milk, 1 tablespoon vanilla, and the nutmeg.
  11. Pour the egg mixture over the top of the fruit.
  12. Sprinkle nuts of choice on top (optional).
  13. Bake for 1 hour, or until the bake is mostly set with only a small amount of liquid left.
  14. Remove from oven and allow to cool for at least 30 minutes prior to serving.

Source: Heather Isely