Natural Grocers Blueberry Breakfast Bake

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1 cup Natural Grocers Brand Bulk Organic Steel Cut Oats, uncooked
1 (13.5-ounce) can Natural Grocers Brand Organic Original Coconut Milk
5 Natural Grocers Brand Pasture-raised Eggs
1⁄2 cup Natural Grocers Brand Grade A Dark Maple Syrup, divided
1 teaspoon Natural Grocers Brand Bulk Organic Ground Coriander Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Ginger Root
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Nutmeg
1 tablespoon plus 1 teaspoon vanilla extract
1 (10-ounce) bag of frozen butternut squash
1 cup Natural Grocers Brand Organic Frozen Blueberries
1⁄3 cup Natural Grocers Brand Bulk Organic Golden Raisins, or organic Thompson seedless raisins
1⁄3 cup Natural Grocers Brand Bulk Slivered Almonds, or Organic Pecan Pieces, optional
  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 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 blueberries and raisins.
  12. Sprinkle nuts on top (if using).
  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