Author Notes
This Vegan breakfast is easy to make and refrigerates well! Make it at the beginning of the week and have a delicious breakfast all week long. —TheLocalTaste
Ingredients
-
2 cups
Vanilla Almond Milk (or any non-dairy milk)
-
2.5 cups
Old fashioned rolled oats
-
1 teaspoon
baking powder
-
1/2 teaspoon
kosher salt
-
1 teaspoon
cinnamon
-
2 tablespoons
melted coconut oil
-
1
flax egg
-
1/3 cup
Vegan Cane Sugar
-
2 cups
fresh blueberries
-
1
*juice of 1 lemon
Directions
-
Preheat the oven to 375 degrees and spray an 8x8 baking dish with non-stick spray.
-
In a medium bowl stir together oats, baking powder, salt, and cinnamon.
-
In a separate bowl stir together melted coconut oil, flax egg, sugar, and lemon juice.
-
Spoon half of the oat mixture into the baking dish, then pour half of the blueberries on top of that.
-
Pour the rest of the oat mixture into the dish.
-
Scatter the remaining blueberries on top of the oat mixture and press them down slightly with a wooden spoon.
-
Pour milk mixture on top of oats and blueberries.
-
Bake in oven for approximately 35-45 minutes or until it is slightly golden brown along the edges.
See what other Food52ers are saying.