Blueberry Lemon Oatmeal Bake

A vegan breakfast that’s quick and easy and so delicious! Refrigerate leftovers for an easy breakfast all week long!

2 cups vanilla almond milk (or any non-dairy milk)
2½ cups old-fashioned rolled oats
1 tsp. baking powder
½ tsp. kosher salt
1 tsp. cinnamon
2 tablespoons melted coconut oil (or butter for non-Vegan)
1 flax egg* (or 1 egg for non-Vegan)
⅓ cup Vegan cane sugar
2 cups fresh blueberries
juice of one lemon
* 1 flax egg = 1 tablespoon flaxseed meal + 3 tablespoons warm water (stir and set aside 5 min. until gel-like)

View the full recipe at The Local Taste →