It’s July and summer is in full swing. After a so many months of having the kids home, I find we are now rushing to get out the door! What a shift. I started making this blueberry lemon zest baked oatmeal once a week for a quick weekday breakfast, or an afternoon snack (for me with a hot cup of tea) and it’s delicious, filling and gluten free. I also love that this is one bowl, because who needs another bowl to clean?
The blueberry lemon zest combination is a classic for a reason. This baked oatmeal leaves me feeling full and the ingredients are good – I use gluten free large oats and only sweeten with a little maple syrup.
You can have fun with the combinations. I did fresh raspberries (instead of blueberries) with sliced almonds on top. Later this summer I want to try zucchini with walnuts (if I can get any zucchinis from my garden before the squirrels!) and maybe peanut butter, mashed banana with chocolate chips for upcoming road trips.
Recipe makes 9 large squares or 12 small ones. Be sure to let the baked oatmeal cool completely before you cut it.
- 2 cups large oats
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tbsp cinnamon
- 2 large eggs
- 1 cup almond milk (dairy works too)
- 1 tsp vanilla extract
- 1/4 cup maple syrup (1/3 cup if you want sweeter)
- 1/4 cup coconut oil
- 1/4 cup apple sauce
- zest of one large lemon (equal to 1 tsp)
- 3/4 cup fresh blueberries
Heat oven to 350 degrees. Grease a 8×8 or 9×9 pan with non stick spray, butter or coconut oil. Combine eggs, milk, vanilla, syrup, oil and apples sauce. Sprinkled over the dry ingredients, adding the zest and blueberries last. Pour into the greased pan and bake for 35 minutes, checking to make sure the center is set and not wobbly. Let cool for one hour and dive in. Stores well in the fridge for up to one week. Hope you love it!