Baked Blueberry Oatmeal Pudding (Simple Sugar & Gluten
Free)

75  grams		lightly toasted hazelnuts (filberts), with skin
75  grams		lightly toasted cashews
1/2  cup		old-fashioned rolled oats (not instant)
15  mL		chia seeds, optional
180  mL		unsweetened applesauce
10  mL		pure vanilla extract
30  mL		agave nectar or maple syrup, 20 drops stevia liquid, or a combination of the two
10  mL		cinnamon
1/2  mL		fine sea salt
300  mL		silk original light soy milk
120  mL		fresh or frozen blueberries (do not thaw first if frozen)

Tip: For nutritional information on all the ingredients in Baked Blueberry Oatmeal Pudding (Simple Sugar & Gluten Free) just click on each ingredient name. Then adjust the serving size for any Baked Blueberry Oatmeal Pudding (Simple Sugar & Gluten Free) ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350F. Grease a 4 to 6 cup casserole dish.

In the bowl of a high-speed blender place the nuts oats chia applesauce vanilla agave cinnamon and salt. Pour the milk over all and blend for about a minute until perfectly smooth and creamy. Pour mixture into the casserole dish then gently fold in the blueberries scatter a few extra blueberries over the top if you like as they will not sink. If using a regualr blender add milk first.

Bake in preheated oven for 40 to 50 minutes rotating the casserole about halfway through until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving. May be served warm or cold. Makes 6 servings. Store covered up to 4 days in the refrigerator. May be frozen.