Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (355ml) unsweetened almond milk
  • 1 large (50g) egg
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (14g) melted coconut oil
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (6g) lemon zest

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking dish with oil or line it with parchment paper.
  2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, and salt.
  3. Stir in the unsweetened almond milk, egg, maple syrup, vanilla extract, and melted coconut oil. Mix until the batter is thick and well-combined.
  4. Gently fold in the fresh blueberries and lemon zest using a spatula, taking care not to over-mix.
  5. Pour the mixture into the prepared baking pan and smooth the top.
  6. Bake for 35–40 minutes until the edges are mahogany-colored and the center feels set and springs back slightly when touched.