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