Breakfast Blueberry Cobbler

Prep time: 5 minutes | Cook time: 15 minutes | Serves 4

¾ teaspoon baking powder

¹⁄₃ cup whole-wheat pastry flour

Dash sea salt

¹⁄₃ cup unsweetened nondairy milk

2 tablespoons maple syrup

½ teaspoon vanilla

Cooking spray

½ cup blueberries

¼ cup granola

Nondairy yogurt, for topping (optional)

1. Spritz the baking pan with cooking spray.
2. Mix together the baking powder, flour, and salt in a medium bowl. Add the milk, maple syrup, and vanilla and whisk to combine.
3. Scrape the mixture into the prepared pan. Scatter the blueberries and granola on top.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 347ºF (175ºC) and set time to 15 minutes.
5. When done, the top should begin to brown and a knife inserted in the center should come out clean.
6. Let the cobbler cool for 5 minutes and serve with a drizzle of nondairy yogurt.