Baked Oatmeal with Blueberries

Baked Oatmeal with Blueberries

Vegan and easy to make, this recipe is great for a breakfast crowd or to package into small portions for each day of the week. Oatmeal, blueberries, toasted almonds, apple juice and maple syrup make this warm breakfast casserole sweet, nutty and filling.

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Total Time 40

Servings: 7 servings (3/4 cup)

Course: Breakfast

Cuisine: American

Calories: 310

Ingredients Method Nutrition Notes

Ingredients

⅔ cup sliced almonds raw
2 tbsp ground flax seed
5 tbsp water
2 cups rolled oats (not instant)
1 teas baking powder
2 teas cinnamon
½ teas nutmeg
¾ teas sea salt
2½ tbsp coconut oil divided, 2T + ½T
¼ cup maple syrup room temperature
1¾ cup 100% apple juice room temperature
2 teas vanilla extract
2 cups fresh blueberries washed

Method

Preheat the oven to 375°.
Place the sliced almonds into a 9" x 9" baking pan and toast in the oven 5-8 minutes. Check every 2 minutes to prevent from overcooking. Remove from oven when lightly browned.
Combine the flax seed and water in a small bowl, mix and set aside.
Place the dry ingredients into a bowl and mix: oats, baking powder, cinnamon, nutmeg, salt and toated almonds.
Divide the coconut oil. Place ½ tablespoon into the warm 9" x 9" pan that held the almonds, and allow to melt and coat the pan. Melt the remaining 2 tablespoons in the microwave.
Combine the coconut oil, maple syrup, apple juice and vanilla. If the coconut oil coagulates because the juice or syrup temperature is too cool, place in microwave and heat 30 - 60 seconds until liquid.
Add the "flax egg" (flax seed and water) to the liquid and stir well.
Pour the liquid ingredients into the dry and mix.
Add the blueberries and stir well.
Pour the batter into the baking pan, spreading out the blueberries as evenly as possible.
Bake 30 minutes, until the blueberries are juicy and the oatmeal is light brown.
Serve warm.