Lemon Blueberry Baked Oats

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

Cook Time 20

Total Time 30

Servings

Calories 368kcal

Author Shivani Raja

½ cup/ 50 grams Oats you can use rolled oats or porridge oats here, as we are blending them
1 Small Banana the riper the better!
½ cup/ 120 ml Dairy-Free Milk of choice – I like oat milk
¼ tsp Baking Powder
Zest of ½ Lemon
1 tbsp Lemon Juice
¼ cup/ 35 grams Blueberries or berries of choice, fresh or frozen
2 tbsp Dairy-Free Yoghurt to serve

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!

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!