1. Pour oats and a pinch of sea salt into a bowl and cover with filtered water. Soak overnight. This helps digestion!
3. Preheat the oven to 375F. Lightly grease a 9×9 baking dish with coconut oil.
4. Drain and rinse oats well. Rinse the soaking bowl out and add the milk, egg, applesauce, collagen peptides , vanilla extract, nutmeg, cinnamon, salt, and stevia powder. Whisk to combine.
5. Add the soaked oats and stir to combine. Pour the mixture into the prepared baking dish. Spread the berries out over the top.
6. Cover tightly and bake for 35 minutes, until the liquid has evaporated. Uncover and bake 20 minutes longer, until the oats are golden and the berries have popped.
7. Serve hot, with desired toppings.
8. To store and reheat – cover tightly and refrigerate for up to 7 days. Reheat desired portions in a covered small oven-safe dish at 400F for 10 minutes, or in a small saucepan set over medium-low heat with an additional 1 tablespoon of milk of choice per 1 cup of the pre-baked oatmeal. OR – eat cold for resistant starch!

Grain-Free Version

1. Soak the almonds in filtered water overnight. Drain and rinse then add to a food processor with the coconut. Pulse until a crumb forms.
2. Mix with the coconut milk, applesauce, flax eggs, collagen, vanilla, nutmeg, cinnamon, salt, stevia, and berries.
3. Bake, covered, at 350F for 30 minutes, then uncover and bake until the liquid has mostly evaporated.