Lemon & Blueberry Baked Oats
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?!
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 8x8" square tin with baking paper
- In a large bowl mix together the wet ingredients (milk, melted coconut oil, maple syrup, vanilla extract, 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!