• Serena Di Sabatino

Lemon Poppy Seed Blueberry Baked Oatmeal

Updated: May 17

After a lot of digging and a lot of throwing in the bin (😭) I've finally found a baked good that I can actually eat now that I'm on a restricted no gluten, no dairy, no sugar diet.

It's not my recipe or idea, but it's my take on Ambitious Kitchen's Baked Oatmeal!

I had to change some proportions to reduce sweetness to a minimum but all in all it makes a nice breakfast anyway 😄

Don't worry I'm not gonna post only healthy treats here, it's not the purpose of this website and it will never be.

However, if you ever gonna need a super healthy breakfast that kinda resembles a piece of cake, well you can check out how I made it in the section below the picture.



INGREDIENTS:

  • 1 egg

  • 100g rolled oats (gluten free certified)*

  • 1/2 Tablespoon poppy seeds

  • 1/2 lemon (juice + zest)

  • 40g maple syrup or honey*

  • 14g melted coconut oil or butter

  • 180g non-dairy milk

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon vanilla extract

  • splash of almond extract*

  • pinch of salt



--- MIX-INS ---

  • 95g fresh blueberries

--- TOPPING ---

  • Coconut Yogurt*


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and grease a 7x7 inch (18 x 18 cm) pan with oil or nonstick cooking spray and set aside.

  2. Wash and rinse your blueberries and set aside.

  3. In a large bowl, whisk together the egg, maple syrup or honey, lemon zest, lemon juice, melted coconut oil or butter, non-dairy milk and both vanilla and almond extracts until well combined.

  4. Add the dry ingredients to the bowl with the wet ingredients: rolled oats, poppy seeds, baking powder and salt. Mix until combined, then fold in the blueberries.

  5. Transfer this mixture into the prepared pan.

  6. Bake for about 25-30 minutes or until the edges are slightly golden brown and center is set.

  7. Let it cool completely before removing from the pan.

  8. Cut the baked oatmeal in 4 pieces, drizzle with coconut yogurt and serve.

  9. Enjoy :)



RECIPE NOTES:

  • Do not use oat flour or steel cut oats otherwise the texture won't be the same.

  • I've used the minimum amount of maple syrup here because I'm not supposed to eat any sugar right now but if you can, I suggest you to use 60g of honey or maple syrup.

  • Do not exceed with almond extract otherwise it will turn out pretty bad. Almond extract is very strong so with this small amount of oats you only need a tiny splash to taste it.

  • My coconut yogurt is non-dairy and unsweetened but it tastes delicious. If you want to use greek yogurt or soy yogurt I would suggest adding a bit of honey to it.

  • You can store this baked oatmeal in the fridge for 3-4 days. You can also freeze it if you want. It's great both warm and cold but I prefer reheating it in the microwave for 30 seconds because it gets softer as freshly baked.



RECIPE CARD:




If you make it let me know! :)

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