We took our dog Honey to the vet over the weekend for some routine shots and weighed her for the first time in a long time. Much to our surprise, she had gained over 10 pounds! I guess she put on some winter weight with shorter walks and overestimating how much kibble she needs. So, we’ve put her on a bit of a diet, poor thing. As the weather warms up we’ll be taking her on longer walks so the extra exercise should help. All this to say, does having an overweight dog make Will and I bad dietitians?? I hope not! Now, let’s talk about this vegan lemon blueberry baked oatmeal!
This baked oatmeal recipe is super simple to make and would be perfect for a nice spring brunch with friends or family. You can also use it for meal prep for the week since you can just slice a piece and reheat it in a minute or two for a quick weekday breakfast. I love eating it out of a bowl with some almond milk poured over top. A dollop of whipped coconut cream is also good! Feel free to substitute other non-dairy milk for the canned coconut milk. The first time I tested the recipe, I used 1 1/2 cups almond milk which worked well too. However, I thought the coconut milk was even tastier – the combination of coconut, blueberry and lemon was just perfect.Print
Invite your friends over for this vegan lemon blueberry baked oatmeal that is perfect for spring! Serve with almond milk or a dollop of whipped coconut cream.
- 2 tablespoons ground flax seeds
- 5 tablespoons warm water
- 1 (13.5 oz.) can full fat coconut milk (can substitute with 1 1/2 cups almond milk)
- 1/4 cup maple syrup
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup chopped walnuts
- 2 cups oats (not quick cooking)
- 1/3 cup unsweetened coconut flakes
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 cups fresh or frozen blueberries
- Coconut chips for topping (optional)
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the flax seed and water and stir well. Let it sit for 5 minutes or until it starts to thicken.
- Add the rest of the liquid ingredients (coconut milk, maple syrup, lemon juice, and zest) to the bowl with the flax. Stir well to combine.
- In a second bowl, combine the dry ingredients (walnuts, oats, coconut flakes, baking powder, and salt) and stir together to combine.
- Spray an 8″x8″ baking dish with cooking spray.
- Add 1 3/4 cup of the blueberries to the bottom of the baking dish. Shake the pan to spread evenly. (Reserve the last 1/4 cup for topping the oats.)
- Pour the dry ingredients evenly over the blueberries in the pan.
- Pour the wet ingredients over the oats. Gently shake the pan to encourage the liquid to move through the oats to the bottom of the dish.
- Sprinkle the remaining blueberries on top. (Add coconut chips here as well if using.)
- Bake for 40-45 minutes or until top of the oatmeal is golden brown and the middle no longer jiggles when you give the pan a shake.
- Allow to cool on the counter a few minutes before cutting into pieces to serve.