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Strawberry Lemonade Baked Oatmeal

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Nobody loves a baked oatmeal like I do: These cook-ahead breakfasts makes busy mornings a breeze and seriously versatile players in a real food diet – they’re equally awesome hot or cold and as breakfast or a snack. This oatmeal is refined-sugar and gluten free, with a lovely light lemony flavour balancing against the sweet strawberries.

Strawberry Lemonade Baked Oatmeal
  1. 2 c slow cook rolled oats (not instant or quick oats!)
  2. 1/2 c ground flax
  3. 1/4 c unsweetened flaked/grated coconut
  4. 2 tsp aluminum-free baking powder
  5. 1/2 tsp sea salt
  6. 2 c strawberries, sliced (frozen and defrosted or fresh will both work)
  7. grated zest of one lemon
  8. juice of one lemon
  9. 1/3 c maple syrup
  10. 1 c plain yoghurt (greek or other variety)*
  11. 3/4 c almond or cow’s milk*
  12. *to keep this dairy-free, use 1 c soft or extra-soft silken tofu in the place of the yoghurt and use almond milk or another dairy alternative
  1. In a large bowl, combine oats, flax, coconut, baking powder, salt, berries and zest.
  2. In a blender or food processor, blend lemon juice, maple syrup, yoghurt and milk until smooth.
  3. Add wet to dry and combine well.
  4. Pour into greased 9x9” pan.
  5. Bake at 350F for 40 minutes, or until golden and toothpick inserted in centre comes out clean.
  6. Serves 9.
simple balance

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