I have been on a baked oats journey lately trying different combinations with fruits and nuts. This lemon blueberry without bananas is quite a winner. I never linked banana in baked recipes but the more I make it the better it tastes. Lets face it, bananas act as a good binding agent and a great source to sweeten the oats and reduce the need for additional sweeteners. This recipe comes together very quickly like five minutes and all the mixing happens in one bowl. The only waiting game is with the baking, half an hour give or take depending on your oven. But hey, with that you’ve meal prepped for the whole week and the peace of mind that your are consuming nutritious food to set the tone for your bright day ahead.
Lemon Blueberry Baked Oats with No Banana
Ingredients
- 175 grams rolled oats
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp vanilla extract
- 2 flax eggs 2 tbsp ground flaxseed soaked in 6 tbsp water for 10 minutes
- 2 tbsp coconut oil or other oil
- 5 tbsp maple syrup or sweetener of choice
- 300 ml soya milk or other dairy free milk
- 1 large lemon zest and juice
- 150 grams blueberries fresh or frozen
Instructions
- Preheat the oven to 180C and line a 8×8″ square baking dish with parchment paper
- In a large bowl mix together the wet ingredients (milk, melted coconut oil, maple syrup, lemon juice and zest and flax eggs)
- Add in the dry ingredients oats, baking powder and a pinch salt and mix well.
- Stir in the blueberries and pour the batter into the lined baking dish. Add a few more blueberries on top and place in the oven to bake for 30-35 minutes until golden brown. The time may vary depending on the type of oven. Be sure not to open the oven the first 20 minutes as it will make the bake quite dense.
- Leave to cool before slicing into bars or squares. Store in the fridge for upto 5 days.
- This recipe is freezer friendly
