Ingredients
- 3 1/2 cups frozen hash browns coarsely chopped
- 2 cups quick oats gluten-free
- 1 cup potato flakes
- 3 large eggs
- 1 1/2 cups Whole milk or milk alternative
- 1 cup heavy cream
- 1/2 cup granulated white sugar
- 1 tsp orange zest
- 1 tsp vanilla extract
- 3 cups fresh blueberries
- 1 1/2 cups toasted unsweetened coconut flakes
- 2/3 cup sliced almonds
- 1 tsp kosher salt
Servings:
Units:
Instructions
- Pre-heat oven to 350° F.
- In a mixing bowl, add hash browns, quick oats, and potato flakes.
- In a separate mixing bowl whisk eggs, whole milk, heavy cream, white sugar, orange zest, and vanilla extract.
- Fold in the wet ingredients into the potatoes and oats mixture.
- Fold in blueberries, toasted coconut, almonds, and salt.
- Spray an 8-cavity loaf pan with cooking spray. Line an 8-cavity loaf pan with parchment and spray with more cooking spray. Measure out 6 ounces of the mixture into each cavity and press down on bar to make level. Sprinkle with more coconut and almond slices.
- Bake in convection oven for 25 minutes until the edges are sllightly browned and the bars are firm to the touch. Cut into 2"x 2" squares.
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