A breakfast just in time for the end of summer. These are the blueberries from my parent’s house in Maine. We have blueberry bushes in the backyard and I always associate picking them with mid to late August, nearing the end of summer. These blueberries tend to be a bit tart, so baking them seemed ideal. Last summer and this summer, I liked to meal prep my breakfast to give me more time to sleep and less time assembling and cooking in the mornings before work. Oatmeal bake has been a staple, topped with Greek yogurt and drizzled with maple syrup. I love using my Maine blueberries and the bright addition of citrus for Lemon Blueberry Oatmeal Bake.
Ingredients (serves 6).
- 1/8 c shredded coconut
- 2 c old-fashioned oats
- 1 T chia seeds
- Pinch of sea salt
- 1½ t baking powder
- 1/4 t cardamom
- 2/3 c unsweetened applesauce
- 2/3 c unsweetened almond milk
- 2 egg whites
- Zest from 1 lemon
- 1½ c fresh (or frozen) blueberries
- Preheat oven to 350ºF. Grease an 8×8 baking pan.
- In a large bowl, mix coconut through cardamom.
- Add applesauce, coconut milk, and egg whites directly over dry ingredients. Mix well until no dry ingredients remain.
- Fold in lemon zest and berries.
- Transfer mixed oatmeal to greased pan. Bake 28-32 min or until set and firm.
- Let cool before serving. Cut into 6 squares.
- Add any toppings of choice like 1-2 T of non-fat Greek yogurt and 1-2 T maple syrup.
Adapted from my Oatmeal Bake. Also try:
Nutrition for 1 out of 6 squares (without toppings).
150 calories • 3.7 g fat (21%) • 25.3 g carbs (65%) • 5.3 g protein (14%) • 4.5 g fiber • 5.5 g sugar
• 81 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.