2-Layer Oatmeal Blueberry Breakfast Bake
This healthy blueberry oatmeal breakfast bake dresses up the morning staple into a brunch-worthy treat that's also perfect for meal prep
Ingredients
Oatmeal Layer
- 2 cups rolled oats gluten free if needed (learn the benefits of oats!)
- 2 cups non-dairy milk (ex. almond, coconut, cashew)
- 1 cup water
- 2 tablespoons maple syrup or honey
- 2 teaspoons cinnamon
- pinch salt
- 1/2 cup blueberries fresh or frozen
Pancake Layer
- 1 egg or flax egg (see note)
- 1 cup finely milled whole grain flour or gluten free flour blend
- 3/4 cup non-dairy milk (almond, coconut, cashew)
- 2 tablespoons melted coconut oil or filtered avocado oil
- 2 tablespoons maple syrup honey
- 1 1/2 teaspoons baking powder
- pinch salt
- 1/2 cup blueberries fresh or frozen
- sliced almonds (optional)
Instructions
- Preheat oven to 375° F (190°C) and lightly grease a 12 inch pie plate with coconut or avocado oil.
- In a medium saucepan, add rolled oats, non-dairy milk, water, maple syrup, cinnamon and salt. Cook over medium heat until the oats are cooked through, about 5-6 minutes. Oats should be nice and thick when finished. Take off heat and gently stir in blueberries to avoid breaking them.
- Pour the oatmeal mixture into a lightly greased 12 inch pie dish.
- In a medium bowl, mix together the egg, flour, non-dairy milk, coconut oil, maple syrup, baking powder and salt. Carefully pour the pancake batter on top of the oatmeal layer and then arrange the blueberries and sliced almonds over the top.
- Bake for 25 minutes or until golden brown. You can also choose to turn on the broiler for a minute or two to perfect the colour. Let it cool slightly and serve.
Notes
To make a flax egg, mix 1 tablespoon (15ml) of ground flax with 2 tablespoons (30ml) warm water in a small bowl and let sit for five minutes to gel up before adding to recipe.