These Lemon & Blueberry Baked Oats are the perfect Spring and Summer time meal prep-able breakfast. Lemon & Blueberry is one of my all-time favourite flavour combinations, and I’ve been wanting to try it in baked-oat form for so long! These Baked Oats taste like you’re having a Lemon & Blueberry Muffin for breakfast, what’s not to love?!
I usually use ripe banana as the base for my baked oat recipes, but I knew that this wouldn’t work combined with the lemon flavour. So this recipe contains ZERO bananas, and it is bound together with flaxseed eggs instead.
Flaxseed eggs are really easy to make. To make 1 Flax Egg, simply combined 1 tbsp ground flaxseed (also known as Linseed) with 2 tbsp water, stir well and leave to set and thicken for 10 minutes. Flax Eggs are a great replacement for eggs in baking recipes, because they have similar binding properties.
Lemon & Blueberry Baked Oats
Ingredients
- 175 grams rolled oats
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 flax eggs (2 tbsp ground flaxseed combined with 4 tbsp water, left to thicken for 10 minutes)
- 2 tbsp coconut oil or vegan butter melted
- 5 tbsp maple syrup or liquid sweetener of choice
- 300 ml dairy free milk of choice I like oat or soya milk
- 1 large lemon juiced
- 1 tsp lemon zest
- 150 grams blueberries
Instructions
- Preheat the oven to 180C and line a 8×8" square tin with baking paper
- In a large bowl mix together the wet ingredients (milk, melted coconut oil, maple syrup, lemon juice and zest and flax eggs)
- Add in the oats, baking powder and pinch salt and mix well.
- Stir in the blueberries and pour the batter into the lined tin. Add a few more blueberries on top and place in the oven to bake for approximately 35 minutes (or until golden brown)
- Leave to cool before slicing into bars or squares. Store in the fridge for upto 5 days. Enjoy!
