These lemon blueberry baked oats are the perfect healthy breakfast to enjoy this spring. They’re naturally sweetened and packed with flavour!
Course Breakfast
Cuisine baking, vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 1
Calories 368kcal
Author Shivani Raja
Ingredients
½ cup/ 50 gramsOatsyou can use rolled oats or porridge oats here, as we are blending them
1Small Bananathe riper the better!
½ cup/ 120 ml Dairy-Free Milkof choice – I like oat milk
¼tspBaking Powder
Zest of ½ Lemon
1tbspLemon Juice
¼ cup/ 35 gramsBlueberriesor berries of choice, fresh or frozen
2tbspDairy-Free Yoghurtto serve
Instructions
Preheat the oven to 180 °C/ 350 °F.
Add the oats to a blender and pulse until they form a flour (you can leave it slightly chunky if you would like your baked oats to be more textured). Pour the oat flour into a medium-sized bowl.
To the same blender, add the banana and dairy-free milk. Blend until smooth and creamy.
Pour the banana-milk mixture into the oat flour along with the baking powder, lemon juice and half the lemon zest. Stir to combine
Decant the baked oats mixture into a small dish or ramekin and top with half the blueberries, pressing them into the mixture.
Bake for 20-25 minutes until golden brown.
Serve hot topped with dairy-free yoghurt, and the remaining blueberries and lemon zest. Enjoy!
Notes
Make sure to use fresh lemon zest in this recipe. It carries a lot of flavour!
Optional: add 1/2 a scoop of your favourite vegan protein powder to the mix before baking.
If you like things a little sweeter, serve the baked oats with a drizzle of maple syrup!