Lemon Blueberry Baked Oatmeal
A bright, bakery-style breakfast that tastes like a warm fluffy muffin. Made with wholesome oat flour and date sugar for lasting, steady energy.
Ingredients
Dry Ingredients
- oat flour pulsed dry oats work too
- date sugar unrefined
- baking powder
Wet Ingredients
- soy milk creamy and rich
- vanilla extract
- 1 lemon zest and juice
Add-ins
- fresh blueberries can use frozen, do not thaw
Instructions
- Preheat your oven to 350 degrees Fahrenheit and lightly grease a small ceramic baking dish.
- In a mixing bowl, whisk together the oat flour, date sugar, and baking powder. Break up any lumps in the date sugar.
- Add the soy milk and vanilla extract to the dry ingredients.
- Zest the lemon into the bowl using a microplane (avoid the white pith), then slice and squeeze the juice in.
- Stir the batter until smooth. Don't worry if it looks thin; the oats will absorb the liquid.
- Gently fold in the fresh blueberries with a light hand to avoid staining the batter.
- Pour into the prepared dish and bake on the center rack for 15 minutes until edges are golden and the center is firm.
- Let the oatmeal rest for at least 10 minutes after removing from the oven to ensure clean slices.
Notes
If using frozen blueberries, add them straight from the freezer and bake for an additional 2 minutes. Leftovers can be refrigerated for up to 4 days.