Serena Di Sabatino Di Diodoro
Lemon Poppy Seed Blueberry Baked Oatmeal
Updated: May 17, 2021
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.
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 ---
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.
Wash and rinse your blueberries and set aside.
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.
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.
Transfer this mixture into the prepared pan.
Bake for about 25-30 minutes or until the edges are slightly golden brown and center is set.
Let it cool completely before removing from the pan.
Cut the baked oatmeal in 4 pieces, drizzle with coconut yogurt and serve.
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.
If you make it let me know! :)