# Components:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1/2 teaspoon baking powder
03 - 1 teaspoon ground cinnamon
04 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
05 - 1 1/2 cups unsweetened almond milk
06 - 2 large eggs
07 - 1/4 cup pure maple syrup
08 - 2 teaspoons vanilla extract
→ Add-Ins
09 - 1 1/2 cups fresh or frozen blueberries
10 - 1/4 cup chopped walnuts or pecans, optional
→ Yogurt Swirl
11 - 1 cup plain nonfat Greek yogurt
12 - 1 tablespoon maple syrup
13 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with cooking spray or butter.
02 - In a large mixing bowl, combine rolled oats, baking powder, cinnamon, and salt. Mix until evenly distributed.
03 - In a separate bowl, whisk together almond milk, eggs, maple syrup, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir until just combined with no lumps remaining.
05 - Gently fold blueberries and nuts into the batter, being careful not to crush the berries.
06 - In a small bowl, whisk together Greek yogurt, maple syrup, and vanilla extract until smooth.
07 - Transfer oatmeal batter to the prepared baking dish. Dollop yogurt mixture evenly across the surface and gently swirl with a knife to create a marbled pattern.
08 - Place in preheated oven and bake for 35 to 40 minutes until the center is set and the top is lightly golden brown.
09 - Remove from oven and cool for at least 10 minutes before slicing. Serve warm or at room temperature.
