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February is American Heart Month. It serves as a reminder to take care of our hearts by adopting proactive practices that prevent coronary disease. Check out Heart Health Tips, for ways you can live a healthier life.
Oats support heart health. They provide necessary fiber and reduce the risk of heart disease by lowering LDL cholesterol and protecting against oxidation.
I’ve eaten oatmeal since my childhood. Recently I upped my game. I tried overnight oats for the first time. And today, I made my first batch of baked oats. You will love this delicious lemon blueberry baked oats recipe. And it is plant based, of course!
The Goodness of Oats
A bowl of hot oatmeal, on a frosty morning, starts the day right. However, I love variety and trying new things. Overnight oats offer convenience and endless possibilities. Click the link above for the basic recipe. Then create fun and flavorful overnight oats using different fruits and additions.
Baked oats offer even more options. And they are so good they double as breakfast or a healthy snack. I love blueberries, however substitute blackberries, strawberries or raspberries if desired. Or swap out the berries and lemon for diced apples and cinnamon.
I used gluten free oats. If you don’t have a gluten sensitivity, regular oats are fine. This recipe is vegan and refined sugar free. I adapted it from several recipes that I discovered online.
Lemon Blueberry Baked Oats
- 2 cups gluten free oats
- 1 cup boiling water
- 1/2 cup dairy free vanilla yogurt
- 1 cup fresh blueberries or substitute frozen blueberries
- 1 tsp lemon juice
- 4 tsp lemon extract
- 4 tbsp pure maple syrup
- 2 tsp baking powder
- Preheat oven to 375 degrees. Place oats in a bowl. Add boiling water and stir to combine. Allow oats to soak for two minutes.
- Add remaining ingredients. Stir gently to combine. Spoon mixture into an 8X8 lightly greased baking dish.
- Bake for 45 minutes, or until knife inserted in center comes out clean or mostly clean. Serve warm with a spoonful of dairy free yogurt. Store left overs in fridge and reheat or eat cold. Makes 4 servings.
Tips for Making Lemon Blueberry Baked Oats
Oats are naturally gluten free. However, they are typically processed in facilities with other products that contain gluten. Look for packages of oats that specify gluten free, meaning they were prepped in a facility without contamination with other products.
Substitute frozen blueberries for fresh, if desired. Likewise, substitute fresh lemon zest for lemon extract. The lemon flavoring is subtle and pairs well with the semi-tart blueberries. Adjust maple syrup for more or less sweetness. I used four tablespoons, with a mildly sweet result. And I buy the Silk brand dairy free yogurt at my local Walmart neighborhood market.
The Test Taste
I tested the recipe this afternoon, after lunch. Greg and I didn’t wait for breakfast time tomorrow. We chose to sample the lemon blueberry baked oats fresh from the oven. Greg added a dollop of frozen coconut whip to his bowl of baked oats and I spooned on a small amount of dairy free vanilla yogurt.
The recipe receives a thumbs up from both of us! It tastes as good as it smells, as it bakes. The texture is soft and slightly chewy with a hint of sweetness. And that lemon blueberry combo is perfect!
I know what’s for breakfast tomorrow. I’ll warm up the baked oats and savor them again. What a wonderful, healthy breakfast for cold winter mornings. I look forward to trying different versions such as apple cinnamon.
Have you made baked oats yet?
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