Blueberry Lemon Baked Oatmeal
Start your
day off right with this lemon and blueberry oatmeal! Easy to prepare and heats
wonderfully so you can have a delicious healthy breakfast all week.
Ingredients
- 1/4 tsp salt
- 3 eggs
- 1 tsp ground cinnamon
- 3/4 cup walnuts
- 1 tsp ground ginger
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup shredded coconut firmly packed
- 440 mL milk of choice (about 1 and 3/4 cups)
- 3-4 tbsp honey or brown rice syrup or maple syrup
- 2 cups rolled oats - 180 grams
- 1 and 1/2 cups blueberries fresh or frozen - I usually use frozen
- 2 tbsp melted butter or coconut oil plus a little extra for greasing baking dish
Instructions
First, preheat
the oven to 180 C. Coarsely decompose the walnuts in half and spread them on a
small tray. Grill for about 6 minutes or until lightly browned, then set aside
to cool.
Then, combine
oats, coconut, cinnamon, ginger, baking powder and salt in a large bowl.
In another
bowl, whisk together eggs, milk, honey (or other liquid sweetener), vanilla,
and melted butter / coconut oil.
Take a
baking dish (I used a 24.5 cm square dish) and lightly grease the sides with a
drizzle of butter or oil. Divide half of the oat mixture and distribute evenly
over the base. Next, place about a cup of blueberries, followed by the rest of
the oatmeal mixture, nuts and finally the remaining blueberries.
Carefully
pour the liquid mixture over the dish, making sure it distributes evenly and
settles in the dry ingredients. You can gently shake the dish to help the
liquid flow.
Cook the
mixture for about 45 minutes, or until the center of the cooking is firm and
the top is a dark golden brown and slightly crisp.
To slice and
store, let the cooking cool to room temperature (it will harden and slice more
easily if you let it cool first), then cut it into pieces and store it in an
airtight container in the refrigerator. This should last up to five days. Happy
Cooking Time.
