Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 3/4 cups milk (dairy or non-dairy)
- 1/3 cup maple syrup or honey
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Fruit
- 1 cup fresh or frozen blueberries
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt, stirring to evenly distribute the leavening and spices.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, milk, maple syrup or honey, melted butter or coconut oil, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir until just combined, ensuring the oats are fully moistened.
- Add Blueberries: Gently fold in the fresh or frozen blueberries to the batter to distribute them evenly without breaking them up.
- Transfer and Bake: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until the oatmeal is set and the top is lightly golden brown.
- Cool and Serve: Remove the dish from the oven and allow it to cool slightly before serving for better texture and easier slicing.
Notes
- Add a simple lemon glaze made with powdered sugar and lemon juice for an extra touch of sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
