I am a huge fan of blueberries and lemon. I often use these two ingredients in muffins. As I was pondering breakfast this morning, I thought “I will try blueberries and lemon in our oatmeal.” It turned out really good! Wild blueberries are very small and pack a punch with natural sweetness. If you do not have them on hand, no worries, just use regualr blueberries.
My very good friend gave me a baked oatmeal recipe many years ago. Over time I have added, subtracted and substituted to settle on this basic recipe. I change out fruits, nuts and spices, but overall the basic recipe remains the same. One of the greatest accomplishments I feel about this particular recipe is that my children LOVE it! Anyone who has young children understands the constant battle it takes to get healthy, clean food into kids. This oatmeal has tons of fiber from ground flax seed and wild blueberries. If you try it, please share with me your great ideas. I hope your family enjoys it as much as mine does.
Baked Oatmeal with Wild Blueberries & Lemon
1/2 cup pure maple syrup
1/2 cup coconut oil – melted
1/2 tsp pure vanilla extract
1/2 tsp lemon extract
3 cups rolled oats – Do not use quick cook oats
1 TBSP ground flaxseed
1 tsp aluminum free baking powder
1/4 tsp ground cinnamon
1 cup almond milk – room temperature*
1 cup frozen wild blueberries
Preheat oven to 350. Mix together eggs, maple syrup, coconut oil, vanilla and lemon extracts. Add rolled oats, flaxseed, baking powder and cinnamon. Mix well. Finally, add almond milk and frozen blueberries. Incorporate all ingredients well. Place in baking dish and bake for 40-50 minutes or until golden around the edges.
*Note: I recommend using almond milk that is at room temperature because coconut oil turns into a solid very quickly. When the cold milk hits the oil, it becomes chunky. If you do not have time to let your milk get to room temperature, it is okay. When you bake the oatmeal the coconut oil will re-melt and do just fine.