Brunch YUMM! Blueberry-Coconut-Walnut Baked Oatmeal #fitfam

Ingredients:

• ½ cup dried pitted Medjool dates (about 7 dates), chopped
• 8 tablespoons hot water, divided, plus more for soaking dates
• 3 cups frozen blueberries, divided
• 2½ teaspoons vanilla extract, divided
• ½ cup well-shaken and stirred unsweetened coconut milk
• 1 ripe medium banana
• 1 large egg
• 2 teaspoons coconut extract
• 2¼ cups old-fashioned rolled oats
• 1½ cups chopped walnuts, divided
• ¾ cup toasted unsweetened shredded coconut, divided
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions:

1. Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. Place ½ cup dates in a medium heatproof bowl; add enough hot water to fully cover by ½ inch. Let stand at room temperature until the dates are slightly softened, about 20 minutes.

3. Meanwhile, combine 2 cups blueberries, 1 tablespoon water and ½ teaspoon vanilla in a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until the blueberries are mostly broken down and the sauce is slightly thickened, 6 to 8 minutes. Remove from heat and set aside.

4. Drain the dates and transfer to a food processor; pulse until finely chopped and sticky, about 10 pulses. With the processor running, slowly pour the remaining 7 tablespoons hot water through the chute, a few tablespoons at a time, until a semi-smooth paste forms, about 1 minute, stopping to scrape down sides as needed. Reserve 2 tablespoons of the date paste in a medium bowl.

5. Add ½ cup coconut milk, 1 banana, 1 egg, 2 teaspoons coconut extract and the remaining 2 teaspoons vanilla to the food processor with the remaining date mixture; process until smooth, about 1 minute.

6. In a large bowl, combine 2¼ cups oats, 1 cup walnuts, ½ cup coconut, 1 teaspoon baking powder and ¼ teaspoon salt. Add the date-banana mixture; stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half of the oat mixture (about 3 cups) into the prepared pan; spread in an even layer to fully cover the bottom. Spread the blueberry sauce evenly over the oat mixture, top with remaining oat mixture, spreading evenly over the sauce.

7. Add the remaining ½ cup walnuts and ¼ cup coconut to the reserved date paste; stir until well combined. Sprinkle evenly over the oat mixture.

8. Bake until just set in the center and the top is golden brown, 30 to 35 minutes. Let cool in the baking dish on a wire rack for 10 minutes before serving.