Vegan Lemon Blueberry Baked Oatmeal

Description

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.

Ingredients

Wet Ingredients:

2 tablespoons ground flax seeds
5 tablespoons warm water
1 1/2 cups plant-based milk (I used plain, unsweetened soy milk)
1/3 cup maple syrup
2 tablespoons vegetable oil (or coconut oil)
Juice from 1 lemon (~2 tablespoons)
Zest from 1 lemon (~1 tablespoon)

Dry Ingredients:

2 cups old-fashioned oats (not quick cooking)
1 tablespoon baking powder
1/2 teaspoon salt

Other Ingredients:

1 1/2 cups fresh or frozen blueberries
To serve: blueberries, almond butter, soy milk, blueberries

Instructions

Preheat oven to 350 degrees Fahrenheit and spray an 8″x8″ glass baking dish with cooking spray.
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 and whisk to combine.
In a second bowl, combine the dry ingredients (oats, baking powder, and salt) and stir together to combine.
Add the dry ingredients to the wet ingredients and stir well. Stir in the blueberries.
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.

Nutrition

Serving Size: 1/4 recipe
Calories: 340 kcals
Sugar: 17.5 g
Sodium: 80 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 8.5 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 6 g
Protein: 7 g
Cholesterol: 0 mg