Lenon Berry Baked Oatmeal
Berries and lemon make an incredible combination in this delicious breakfast that makes for fantastic leftovers.
Servings 9 bars
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 2 TBSP hemp seeds or other seeds or nuts of choice (optional)
Wet Ingredients
- 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
Instructions
- 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.
Notes
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
