Description
This Lemon Blueberry Baked Oatmeal for One is a delicious and healthy breakfast that combines the tangy zest of lemon with sweet blueberries. Perfectly portioned for one serving, this easy-to-make oatmeal is vegan, gluten-free, and oil-free, making it suitable for a variety of dietary preferences. Packed with superfoods like flaxseeds and walnuts, it’s a nutritious start to your day.
Ingredients
- ⅔ cup rolled oats (use gluten-free if gluten-sensitive)
- 2 teaspoons ground flaxseeds
- 2 tablespoons unsweetened applesauce
- 1 teaspoon lemon zest (packed), plus ½ teaspoon for garnish
- 1 ½ teaspoons lemon juice
- ½ cup frozen or fresh blueberries
- ¼ teaspoon ground cinnamon
- Pinch of ground cardamom (optional, but recommended)
- 3 tablespoons Simple Homemade Date Syrup
- ⅔ cup plain unsweetened plant-based milk (e.g., soy, almond, oat, or coconut milk)
- 1 tablespoon chopped walnuts
Instructions
-
Preheat the Oven:
Set your oven to 350°F (180°C). -
Combine Ingredients:
In a mixing bowl, combine all ingredients except the chopped walnuts. Stir well to incorporate. Taste the mixture and adjust the sweetness or spices as desired. -
Prepare the Baking Dish:
Pour the oatmeal batter into a small glass or individual ceramic container. -
Add Walnuts:
Sprinkle the chopped walnuts on top for an added crunch. -
Bake:
Place in the oven and bake for 30 minutes, or until the top is slightly browned and firm. -
Serve:
Remove from the oven, garnish with the remaining lemon zest, and enjoy warm.
Notes
- Sweetness: Adjust the amount of date syrup or add a touch of maple syrup to suit your taste.
- Nuts: Substitute walnuts with almonds, pecans, or your favorite nuts.
- Spices: Add a pinch of nutmeg or ginger for extra warmth and flavor.
- Fruit: Swap blueberries for raspberries, strawberries, or blackberries depending on what’s in season or your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Vegan, Gluten-Free
- Method: Baking
- Cuisine: American
