• Preheat the oven to 350°F (180°C). Oil an 8-inch x 8-inch square baking dish with cooking spray. Set it aside.
• In a small mixing bowl, prepare the flax egg - stir 1 tablespoon of flax meal and 3 tablespoons of lukewarm water. Set aside for 5-10 minutes until an egg-like texture forms.
• In a large bowl, combine the old-fashioned oats, baking powder, salt, chia seeds, coconut, and cinnamon.
• Stir in the wet ingredients: flax egg made before, almond milk, plant-based yogurt, lemon zest, lemon juice, vanilla extract, and maple syrup.
• Fold in fresh or frozen blueberries and stir to combine.
• Pour the lemon blueberry oat mixture into the prepared baking dish.
• If you like, sprinkle extra blueberries on top of the oatmeal.
• Bake on the center rack for 40-45 minutes at 350°F (180°C) or until the center is set, not soggy or soft. You know it's ready when the top is golden brown, and the sides are set and dry.
• Cool in the baking dish at room temperature until lukewarm before serving, or until cold to store in the fridge.

Storage

• Cool down completely, cover the baking dish with a piece of foil, and store in the fridge, for up to 4 days. Freeze in individual portions for up to 1 month in freezer bags.

Serving

• Serve cold or lukewarm. Microwave or cook in a non-stick saucepan with a splash of almond milk. Serve with a drizzle of nut butter or plant-based yogurt.