INGREDIENTS
1/3
cup maple syrup
1/3
cup (about 2-1/3 ounces) packed light brown sugar
4
teaspoons pure vanilla extract
1
teaspoon almond extract
1/2 tsp
fine sea salt
1/2 cup
coconut oil, vegetable oil or a combination
5
cups (15 ounces) old-fashioned rolled oats
2
cups (10 ounce) raw almonds, coarsely chopped
1/2 cup
coconut flakes, (optional) coarsely chopped if large
2
cup dried blueberries
4 tbsp
unsalted butter
4 cups
old-fashioned rolled oats
3 1/2 cups
(17-1/2 ounces) all-purpose flour
1 1/2 tsp
baking powder
1/2 tsp
baking soda
12 tbsp
unsalted butter, melted
2 1/2 cups
packed light brown sugar
1 tbsp
fine sea salt
3 1/2 cups
canned coconut milk
4
large eggs, room temperature
8 oz
(1 package) cream cheese
1/2 cup
(3-1/2 ounces) granulated sugar
1 tsp
pure vanilla extract
1/4 tsp
almond extract
1/8 tsp
fine sea salt
2 cups
heavy cream
Oatmeal cake layers
1 1/2 cups
blueberry preserve
Vanilla Whipped Cream Frosting
1 cup
Blueberry Almond Granola
1/4 cup
fresh blueberries (optional)
1/4 cup
unsweetened coconut flakes (optional)