Blueberry Oatmeal Bake. Vegan.

Summer means an abundance of fresh fruit in my house. We love eating seasonally and it is one of the most affordable ways to navigate your grocery list. With blueberries constantly on sale, I’ve been stocking up. This recipe serves as an easy breakfast, snack or dessert topping with a little whipped cream or vegan ice cream on the side. I would recommend keeping it stored in the fridge versus on the counter as it would get moldy rather quickly in the warmer temps. I hope you enjoy this one as much as we did!

Ingredients:
1 tbl ground flax meal
3 tbl water
2 cups of rolled oats (organic)
1.5 cups flour (I used 1/2 cup whole wheat and 1 cup of ap flour)
1 tbl ceylon cinnamon
1 tsp baking powder
1/2 tsp salt
1.5 cups of plant based milk
1/4 cup of a neutral oil (I used avocado and coconut)
2 tsp vanilla extract
1/3 cup maple syrup*
3/4 cup blueberries washed and tossed with a bit of flour to coat
Nut of your choice for topping (almonds, walnuts, pecans, hemp hearts, pepitas).

Method:

Preheat your oven to 400 degrees and spray a 8×8 or 9×9 pan with cooking spray. Set that aside.

Start by making your flax egg by mixing flax meal with water and allow to sit for about 4-6 minutes until thickened.
Into a stand mixer bowl or large mixing bowl, add all of your dry ingredients oats through salt. Whisk to combine. In that bowl, add your flax egg and plant based milk, oil, extract and syrup. Combine until just blended.

In a separate bowl, add freshly washed berries and toss with a tbl or so of your flour. Coating will allow the berries to be suspended in your bake versus sinking to the bottom of the bake. By hand, gently mix the blueberries in the batter. Then gently spoon into your prepared pan.

Top your batter with whatever nuts or seeds you like then pop it in the oven for 38-40 minutes. When the top is more solid, the color is golden, it’s done. Mine took about 40 minutes. Allow to cool before slicing. Enjoy!