Ingredients
- 2 cups old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set aside.
- In a large bowl, mix rolled oats, chia seeds, baking powder, cinnamon, and salt until well combined.
- Add almond milk, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice to the dry ingredients. Stir until smooth and well combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
- Remove from the oven and allow to cool slightly before serving. Optionally, top with additional blueberries or a drizzle of maple syrup.
Notes
- Add Nuts: Top with toasted almonds, walnuts, or pecans for extra crunch and healthy fats.
- Sweetener Swap: Use honey or agave syrup instead of maple syrup for a different flavor.
- Vegan: This recipe is plant-based, but you can use flax eggs in place of regular eggs to make it 100% vegan.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
