You know how much I love oatmeal. Here is a delicious twist on our most common breakfast. If you dislike the “mushiness” of a bowl of oatmeal, this is particularly for you!
It’s the perfect weekend breakfast when you have more time to bake. It is also ideal for making whenever you have some time to meal prep. This baked oatmeal keeps well in the fridge to take out a portion, warm it up, and have a delicious, quick meal that is filling and packed with nutritious ingredients. It is moist and lightly sweet. We devour it and have a hard time keeping any for those convenient leftovers it’s meant for!
If you need to pack breakfast to eat at work, you need this recipe in your life! It’s easy to pack, and after warming it up in the office microwave, sweet lemon smells will have every co-worker wanting to join you for breakfast (is that a good or bad thing? I’ll leave that up to you).
Even though it’s filling and sweet with a refreshing lemon twist, it is also gluten-free (if you use GF oats), flourless, has very little added sweetener, and no eggs, oil or dairy (which you’ll find in most all baked oatmeal recipes). More than what it doesn’t have, let’s talk about the goodness it does have!
- Oats. Grains are a controversial topic, but there is simply no question when it boils down to the research that those who eat whole grains live significantly longer than those who don’t, independent of other factors. Oats in particular are a great source of fiber, protein, vitamin-E, and iron.
- Flax seeds and hemp seeds. Flax seeds are a food we should all try to eat every day for their anti-cancer lignans and omega-3 fatty acids. Feel free to add other seeds or nuts to your liking to increase the nutrition even more.
- Berries. Two whole cups of berries are a little expensive, but frozen berries are a manageable expense considering their health benefits! They are low-calorie, have lots of vitamin C and powerful antioxidants that prevent all kinds of health issues.
- Wholesome calories that will fill you up on a small amount. Eating in-tact grains (like whole oats as opposed to flour) keeps your blood sugar stable, keeps you full longer and helps weight loss.
Each square (1/9 of the recipe) is only 86 calories, so you can eat an entire row for less than 300 calories. If you want it to be more filling, you can use part canned coconut milk for extra indulgence, or add some nuts or seeds. Otherwise, it’s a great weight-loss breakfast that doesn’t seem light.
Berries and lemon make an incredible combination in this delicious breakfast that makes for fantastic leftovers.
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 2 TBSP hemp seeds or other seeds or nuts of choice (optional)
- 1 1/2 cups plant milk of choice (I use almond or a mixture of almond and canned coconut milk)
- 1/4 cup maple syrup, or other sweetener of choice (Increase it if you'd like it more than slightly sweet)
- 2 TBSP ground flax seed mixed with 1/3 cup water
- 2 tsp vanilla extract (optional)
- 1 lemon, juiced and zested (roughly 2 TBSP zest and 2 TBSP juice)
- 2 cups frozen mixed berries
Preheat oven to 375 degrees.
Line a 9-inch quare pan with parchment paper, or use a ceramic baking dish or pie pan. Use a 9x13 inch pan for a double recipe.
Spread one cup of berries across the bottom of the pan.
Mix dry ingredients, then pour them over the berries in the pan.
Mix wet ingredients, then pour it evenly over the berries and oats in the pan.
Top with remaining 1 cup of berries. Bake for 40-45 minutes, until firm to the touch.
Cut into 9 squares. Serve warm with milk, fruit, and additional maple syrup if desired. Or eat cold like a granola bar, I'll leave that up to you.
If you don't have a lemon zester, use the fine side of a cheese grater to zest your lemon.
Nutrition information for 1 bar (1/9 of the recipe) made with almond milk and no nuts or seeds:
Calories 86, Protein 2g, Carbs 15 g, Fat 1.4 g