Ingredients
2 cups Old Fashioned Rolled Oats (gluten-free)
1 ½ cups milk (I used unsweetened almond milk)
2 eggs (can be vegan by substituting one flax egg, see notes)
2 cups fresh or frozen blueberries
¼ cup maple syrup
1 teaspoon pure vanilla extract
Juice of 1 lemon
2 teaspoons baking powder (aluminum-free)
1 teaspoon poppy seeds
1/4 teaspoon salt
Directions
Preheat oven to 375 degrees.
Combine wet ingredients (milk, eggs or prepared flax egg (see notes), maple syrup, vanilla extract, and lemon juice) in a blender or whisk in a bowl.
Combine dry ingredients (oats, baking powder, poppyseeds, salt) in a 9”x13” or 8”x8” baking dish.
Combine the wet and dry ingredients in the baking dish.
Option 1: Bake for 40-60 minutes until cooked through in the middle of the dish and lightly-browned on the edges.
*Cooking time is 50-60 min if you make ahead and refrigerate, use an 8”x8” dish, and/or use frozen blueberries.
Option 2: Cover and refrigerate overnight. Bake for 50-60 minutes in a preheated oven. Cooking times vary based on the size of the dish.
Once cooked: cool for 5-10 minutes, serve, and enjoy!
Recipe Note
This recipe is very versatile. It is gluten free as long as the oats you source are certified gf. It can be made with dairy or dairy-free milk. It can be made with eggs or substituted with a flax egg (1 flax egg is better than 2 in this recipe).
Flax egg= 1 tablespoon flax meal + 3 tablespoons water; let sit for 5 min before incorporating into the wet ingredients.
