1 cup California walnut halves and pieces, divided
2 cups old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon plus 1/8 teaspoon for garnish
¼ teaspoon kosher salt
1 ¼ cups 2% milk
½ cup plain low fat Greek yogurt
1 large egg
1/3 cup maple syrup
2 tablespoons melted coconut oil or unsalted butter
1 teaspoon vanilla extract
1 ½ cups blueberries, divided
1 ½ cups finely chopped, peeled apple, divided
PREPARATION
Preheat oven to 325 F. Spray an 8 x 8-inch baking dish with cooking spray. Finely chop ½ cup walnuts and place them in a bowl along with the oats, baking powder, 1 teaspoon cinnamon and salt.
Whisk the milk, yogurt, egg, maple syrup, coconut oil and vanilla together in a large bowl. Add in dry ingredients, 1 cup blueberries and 1 cup apple; stir well. Pour into prepared baking dish.
Roughly chop the remaining½ cup walnuts and scatter them on top along with the remaining ½ cup blueberries and ½ cup apple. Sprinkle with remaining cinnamon.
Bake 35 minutes, until the top is golden and the oats are set. Serve warm or at room temperature. Serve as is or topped with milk, Greek yogurt or maple syrup.
