Lemon Blueberry Baked Oatmeal

Lemon Blueberry Baked Oatmeal

2 ¼ cups gluten-free rolled oats
¼ teaspoon salt
½ teaspoon cinnamon
1 teaspoon baking powder
Zest of one lemon
2 eggs
3 tablespoons extra virgin olive oil
¼ cup maple syrup
1 ¼ cup milk (use dairy free to keep it DF)
Juice of one lemon
1 teaspoon vanilla extract
1 heaping cup frozen blueberries (I love Wyman’s–they’re the perfect size)

Optional blueberry compote:
2 cups frozen blueberries
2 tablespoons honey
1 tablespoon water
1/4 teaspoon salt

For serving: DF or regular yogurt (if DF is not an issue)

Preheat oven to 375 degrees.

In a large bowl combine the oats, salt, cinnamon, baking powder, and lemon zest. Stir well.

In a medium bowl, whisk the eggs and then add the oil, maple syrup, milk, lemon juice, and vanilla. Stir well. 

Pour the egg mixture into the oats, and stir well to fully incorporate.

Gently fold the one cup of frozen blueberries into the mixture and pour into a 9x9 baking dish, that has been coated with cooking spray.

Bake for 30-35 minutes or until the edges begin to brown a bit.

While baking, you can combine the ingredients for the blueberry compote in a saucepan and bring to a simmer, stirring occasionally. Let simmer for 5 minutes…then serve on top of the oatmeal if desired.

Makes about 6 servings.