A friend made a vegan version of this for a recent brunch. She substituted almond milk and a flax "egg," and it tasted great. For our normal use, I've gone ahead and made the non-vegan version. It's so good that this morning greedy me had two helpings.
This is a delightful and easy breakfast dish to make when you want something a little more interesting than just oats.
Ingredients
- 2 1/2 C old-fashioned rolled oats
- 1 t baking powder
- Dash of kosher salt
- Zest of 1 lemon
- 1/2 t nutmeg
- 2 T butter, melted and cooled
- 2 C whole milk
- 1 egg, beaten
- 1/2 C sugar
- 2 C blueberries, fresh or frozen
- Preheat the oven to 375 degrees.
- Grease an 8” square baking dish.
- In a medium bowl, combine the oats, baking powder, salt, zest, and spice.
- In a small bowl, whisk together the butter, milk, sugar, and egg.
- Pour about half the dry mixture into the baking pan, then add half the blueberries. Add the remaining dry ingredients and top with the remaining blueberries.
- Pour the wet mixture over the dry ingredients and blueberries; make sure the blueberries get covered.
- Bake for 35 to 45 minutes, or until the mixture is browned along the edges and the center has set up.
- Enjoy!
