Description
A delightful and easy-to-make breakfast bake featuring sweet blueberries and zesty lemon, perfect for cozy mornings.
Ingredients
Scale
- 2 cups of fresh blueberries
- 2 cups of rolled oats
- 2 cups of almond milk (or any milk of your choice)
- 1/4 cup of maple syrup
- 2 large eggs
- 1 tablespoon of lemon zest
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- A pinch of salt
Instructions
- Prepare the crockpot by greasing it with cooking spray or oil.
- Mix the dry ingredients: rolled oats, lemon zest, ground cinnamon, and salt in a large bowl.
- In another bowl, whisk together the almond milk, maple syrup, eggs, and vanilla extract.
- Combine the wet and dry ingredients, stirring until well mixed.
- Layer half of the oat mixture in the crockpot, followed by half of the blueberries, then the remaining oat mixture, and top with the rest of the blueberries.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until set and golden brown.
- Serve warm, optionally drizzled with maple syrup or topped with yogurt.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave for about 30 seconds.
- For freezing, cut into squares, wrap tightly, and thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Breakfast
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Crockpot, Blueberry, Lemon, Breakfast, Bake