
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.
Serves: 4
Ingredients
-
2
cups Vanilla Almond Milk (or any non-dairy milk)
-
2.5
cups Old fashioned rolled oats
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1
teaspoon baking powder
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1/2
teaspoon kosher salt
-
1
teaspoon cinnamon
-
2
tablespoons melted coconut oil
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1
flax egg
-
1/3
cup Vegan Cane Sugar
-
2
cups fresh blueberries
-
1
*juice of 1 lemon
In This Recipe
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.
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Oat|Lemon|Milk/Cream|Oatmeal|Blueberry|Make Ahead|Summer|Vegan|Vegetarian|Breakfast
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