Baked Oatmeal Breakfast

This has made it our family Easter brunch two years in a row, so I guess it's time to get it down here and save it!

Baked Oatmeal Breakfast

1 1/2 c. rolled oats
1/2 c. shaved almonds, lightly toasted
1/4 c. unsweetened coconut flakes
1/4 t. salt
1 t. ground cardamom
1/4 t. cinnamon
2 c. raspberries (fresh or frozen will work)
2 c. coconut milk beverage
1/2 c. maple syrup
3 T. coconut oil, melted
1 egg
1 t. vanilla

Grease a baking dish, approx 12" x 7".

Put the raspberries in the bottom of the dish.

In a bowl, combine the oats, nuts coconut flakes, salt, cardamom, and cinnamon.  Spread the dry ingredients over the raspberries.

Combine the milk, melted coconut oil, syrup, vanilla and egg.  Pour over the dry ingredient layer.  Do NOT mix it in, but push down the oat mixture so it is completel submerged in the liquid.

Bake for 40-45 minutes until raspberries have started bubbling around the edges and the oats start to brown.