Preheat the oven to 350°F. Lightly grease a 9x9 baking dish with oil or non-stick cooking spray.
In a medium bowl, mix together the dry ingredients rolled oats, cinnamon, baking powder and salt. Set aside.
In a large bowl, mix together the milk, applesauce, honey, eggs, vegetable oil and vanilla extract.
Pour the dry ingredients into the wet mixture bowl. Stir until they are combined.
Let the batter soak for 20-30 minutes to help the oats absorb the liquid.
Add half of the oats into the 9x9 baking dish and smooth out with a spatula. Sprinkle half of the blueberries on top.
Pour the other half of the oats on top and spread into an even layer. Sprinkle with more cinnamon if desired. Add the last half of the blueberries.
Bake for 40-45 minutes, or until toothpick comes out clean when poked in the center.
Let sit for 10-15 minutes before removing from pan. Use a butter knife to loosen the edges. Slice into pieces and serve with plain greek yogurt, whipped cream or butter.
TO STORE– Store in an airtight container in the fridge or at room temperature for up to 3 days.
FREEZE – An easy trick to prevent serving slices from sticking together is to flash-freeze them on a baking sheet lined with parchment paper for 2 hours. After that, place them in a large freezer bag and remove as much air as possible. These can be frozen for up to 3 months for the best freshness.
REHEAT – To reheat, place in the microwave for 30 seconds wrapped in a paper towel.