Blueberry Lemon Oatmeal Bake Recipe

I think I’ve made it pretty obvious by now that I am a breakfast fanatic. You know those people who NEVER eat breakfast? Well they are seriously missing out on the most awesome meal of the day!

Granted, I’m guilty of missing out on a lot of breakfasts, which is why this blueberry lemon oatmeal recipe is so great. This recipe makes four fairly large servings so if you like oatmeal the way I do, you’ll have four delightful breakfasts because there’s seriously nothing better than waking up and eating a nice breakfast, with coffee, and being cuddled up in a blanket. I of course do this while watching my favorite morning shows (Rick & Morty) or listening to some Howard Stern!

I honestly love oatmeal in any form, but this recipe adds a little something more to your traditional oatmeal. I can’t even explain my love for blueberries! I have been hoarding and freezing them so I can enjoy fresh local berries all year long. Yum.

You could always double the recipe if you have a large family to feed. This recipe refrigerates well, too! I just popped a serving in the microwave each morning and it was ready to eat.

BLUEBERRY LEMON OATMEAL BAKE RECIPE

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A Vegan baked oatmeal that is easy to make ahead and re-heat for breakfast!

Ingredients

  • 2 cups vanilla almond milk (or any non-dairy milk)
  • 2½ cups old-fashioned rolled oats
  • 1 tsp. baking powder
  • ½ tsp. kosher salt
  • 1 tsp. cinnamon
  • 2 tablespoons melted coconut oil (or butter for non-Vegan)
  • 1 flax egg * (or 1 egg for non-Vegan)
  • ⅓ cup Vegan cane sugar
  • 2 cups fresh blueberries
  • juice of one lemon
  • 1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons warm water (stir and set aside 5 min. until gel-like)

Instructions

  1. Preheat the oven to 375 degrees and spray an 8×8 baking dish with non-stick spray.
  2. In a medium bowl stir together oats, baking powder, salt, and cinnamon.
  3. In a separate bowl stir together milk, melted coconut oil, flax egg, sugar, and lemon juice.
  4. Spoon half of the oat mixture into the baking dish, then pour half of the blueberries on top of that.
  5. Pour the rest of the oat mixture into the dish.
  6. Scatter the remaining blueberries on top of the oat mixture and press them down slightly with a wooden spoon.
  7. Pour milk mixture on top of oats and blueberries.
  8. Bake in oven for approximately 35-45 minutes or until it is slightly golden brown along the edges.

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