1. Preheat the oven to 350 F and lightly spray an 8 x 8 casserole dish with nonstick spray or a bit of melted butter. In a large mixing bowl, whisk together the oats, baking powder, ground cinnamon and salt. In another large bowl, whisk together the honey, egg, almond milk, melted butter and vanilla.
2. Add the dry ingredients into the wet ingredients and stir together until just mixed. Add in the fresh blueberries slowly with a large wooden spoon until just combined.
3. Empty the mixture into the greased casserole dish and place it into the oven, baking it for 25-30 minutes or until the oatmeal is no longer jiggly when you give it a gentle shake. Remove the oatmeal from the oven and let it cool down for 5-10 minutes before enjoying. Top with whipped cream to make it a little extra special!

Leftover oatmeal, once cooled completely, can be stored in the fridge, in an airtight container for 3-4 days. Reheat the oats in the microwave or in a small pot on the stove.

Oats can also be frozen in portions, for up to 2 months in an airtight container. Thaw overnight in the fridge before reheating.