lemon blueberry vegan baked oatmeal
This delicious lemon blueberry vegan baked oatmeal recipe screams spring with the combination of fresh blueberries and lemon zest. It is made with whole grains, no refined sugar, and ready in under an hour.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium ripe banana pureed
- 1 cup blueberries pureed
- 2 flax eggs flax eggs or substitute 2 large eggs
- 1 tsp vanilla extract
- 0.25 cup maple syrup can substitute honey
- 0.5 cup Silk Unsweetened Almondmilk
- 2 cups rolled oats
- 0.5 cup white whole wheat flour
- 1 tsp baking powder
- 1 cup blueberries for topping
- 1 zest lemon
- pinch salt
Instructions
Preparation Steps
- Preheat oven to 350°F and spray a 10-inch by 7-inch casserole dish with nonstick cooking spray.
- Prepare 2 flax eggs by mixing 2 tablespoons ground flax seeds with 6 tablespoons warm water. Let sit for 15 minutes until gelled.
- Place ripe banana, 1 cup pureed blueberries, maple syrup, vanilla extract, and almond milk in a blender and blend until smooth.
- Transfer mixture to a bowl. Add rolled oats, white whole wheat flour, baking powder, and a pinch of salt. Mix well.
- Add in flax eggs and mix again. Stir in the whole blueberries and lemon zest.
- Pour batter into prepared casserole dish and spread evenly. Top with additional blueberries.
- Bake at 350°F for 30 minutes or until fully cooked.
- Serve warm topped with fresh lemon zest and optional Greek yogurt.
Notes
This baked oatmeal is perfect for a healthy breakfast or brunch. It can be made vegan by using flax eggs and plant-based milk.