Vegan Lemon Blueberry Baked Oatmeal

5 from 3 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 340kcal

Author: Deborah Murphy

Ingredients

Wet Ingredients

2 tablespoons ground flax seeds
5 tablespoons warm water
1 1/2 cups plant-based milk I like 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
1 1/2 cups fresh or frozen blueberries

Dry Ingredients

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

To Serve

blueberries, almond butter, soy milk

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, blueberries) 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.

Video

Notes

Store in an airtight container in the refrigerator for up to 3-4 days.

To freeze, cut into individual servings and place parchment paper between stacked sliced in an airtight container. Can be stored in the freezer for several months.

To reheat individual servings, place in bowl in the microwave for a couple minutes til warmed through.

Nutrition