Tash Meyes x Lemon Poppy Seed Blueberry Baked Oats
Serves 6
15 minutes prep time | 40 minutes Processing Time
Lemon Poppy Seed Blueberry Baked Oats – a cake-like breakfast delight! Zesty, sweet, and nutritious. Serves 6. Perfect sharing or a morning treat!
Nutritional Information
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Products used in this recipe
Rolled Oats 800g
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2 eggs
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⅓ cup pure maple syrup (or sub honey)
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Zest from 1 lemon
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¼ cup fresh lemon juice (from 1 large lemon)
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2 tablespoons melted butter, vegan butter or melted and cooled coconut oil
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1 1/2 cups unsweetened almond milk (or dairy free milk of choice)
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1 teaspoon vanilla extract
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¼ teaspoon almond extract
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2 cups rolled oats
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1 tablespoon poppyseeds
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup blueberries (frozen or fresh)
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2 tablespoons plain greek yogurt (or vanilla)
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1 tablespoon powdered sugar (or you can sub 1/2 tablespoon maple syrup or honey)
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1-2 teaspoons fresh lemon juice
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½ teaspoon lemon zest
Ingredients
WET:
DRY:
MIX INS:
LEMON YOGURT TOPPING:
Tash Meyes x Lemon Poppy Seed Blueberry Baked Oats
Serves 6
15 minutes prep time | 40 minutes Processing Time
Lemon Poppy Seed Blueberry Baked Oats – a cake-like breakfast delight! Zesty, sweet, and nutritious. Serves 6. Perfect sharing or a morning treat!
Nutritional Information
Share
-
2 eggs
-
⅓ cup pure maple syrup (or sub honey)
-
Zest from 1 lemon
-
¼ cup fresh lemon juice (from 1 large lemon)
-
2 tablespoons melted butter, vegan butter or melted and cooled coconut oil
-
1 1/2 cups unsweetened almond milk (or dairy free milk of choice)
-
1 teaspoon vanilla extract
-
¼ teaspoon almond extract
-
2 cups rolled oats
-
1 tablespoon poppyseeds
-
1 teaspoon baking powder
-
¼ teaspoon salt
-
1 cup blueberries (frozen or fresh)
-
2 tablespoons plain greek yogurt (or vanilla)
-
1 tablespoon powdered sugar (or you can sub 1/2 tablespoon maple syrup or honey)
-
1-2 teaspoons fresh lemon juice
-
½ teaspoon lemon zest
Ingredients
WET:
DRY:
MIX INS:
LEMON YOGURT TOPPING:
Method
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Preheat the oven to 180 degrees C. Grease a pan with oil or nonstick cooking spray and set aside.
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In a large bowl, whisk together the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk and both vanilla and almond extracts until well combined. Add the dry ingredients to the bowl with the wet ingredients: oats, poppyseeds, baking powder and salt. Mix until combined, then fold in the blueberries.
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Pour mixture into prepared pan and smooth top. Bake for 35-45 minutes or until the edges are slightly golden brown and the center is set. Remove from the oven, allow to cool for 10 minutes, while you make the lemon yogurt topping.
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To make the lemon yogurt drizzle: in a small bowl, mix together the greek yogurt, powdered sugar, 1 teaspoon lemon juice and zest; mix to combine. Add more lemon juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!
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