Blackberry Oatmeal Bake

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www.theconsciousplantkitchen.com

This Blackberry Oatmeal Bake is an easy, healthy one-pan oatmeal breakfast filled with juicy blackberries.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/blackberry-oatmeal-bake/ or scan the QR code here ➡️

Prep Time15

Cook Time40

Total Time55

Servings: servings

Calories: 286.9kcal

Author: Carine Claudepierre

Equipment

Ingredients

2 cups Old-Fashioned Rolled Oats
½ cup Shredded Coconut
1 tablespoon Chia Seeds
1 teaspoon Cinnamon
½ teaspoon Salt
⅓ cup Maple Syrup
1 ¾ cup Almond Milk
3 tablespoon Dairy-Free Yogurt like soy or oat yogurt
2 Flaxseed Egg
1 teaspoon Vanilla Extract
1 tablespoon Melted Coconut Oil
2 cups Blackberry fresh or frozen

Instructions

Preheat the oven to 350°F (180°C). Spray oil in an 8-inch x 8-inch square baking dish. Set aside.
Prepare the flax eggs - in a small bowl whish two tablespoons of flax meal with 6 tablespoons of lukewarm water. Set aside 10 minutes until thick and gooey.
In a large bowl, stir the dry ingredients: oats, chia seeds, coconut, salt, and cinnamon.
Whisk in wet ingredients, flax eggs, milk, yogurt, coconut oil, vanilla, and maple syrup.
Fold in the frozen blackberries and stir to combine evenly.
Pour the oat mixture into the prepared baking dish.
Bake on the center rack of the oven until the baked oatmeal is set, not jiggly in the center, and golden brown on top.
After 35 minutes, it is a soft, moist baked oatmeal.
Bake for 45 to 60 minutes for a drier, firmer texture.

Storage

Cool down completely and store in the fridge, in its baking dish covered with a piece of foil for up to 4 days.

Serving

Serve cold or lukewarm with a dollop of Greek yogurt or extra almond milk.

Nutrition