Blueberry-Coconut-Walnut Baked Oatmeal

Ingredients

• 1/2 cup dried pitted Medjool dates
• 8 tablespoons hot water
• 3 cups frozen blueberries
• 2 1/2 teaspoons vanilla extract
• 1/2 cup well-shaken and stirred unsweetened coconut milk
• 1 ripe medium banana
• 1 large egg
• 2 teaspoons coconut extract
• 2 1/4 cups old-fashioned regular oats
• 1 1/2 cups chopped walnuts
• 3/4 cup toasted unsweetened shredded coconut
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Instructions

1. 1

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

2. 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. 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. 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.

5. 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 date mixture; process until smooth, about 1 minute.

6. 6

   In a large bowl, combine 2¼ cups oats, 1½ cups walnuts, ¾ cup coconut, 1 teaspoon baking powder, 1 teaspoon cinnamon 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. 7

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