Bake Time:
15 minutes
Indulge in the wholesome goodness of my gluten-free vegan blueberry oatmeal bake, the ultimate choice for a nourishing breakfast! Bursting with juicy blueberries and hearty oats, this bake offers a delightful blend of flavors and textures. Savor each bite knowing it’s crafted with wholesome, plant-based ingredients, making it suitable for vegan and gluten-free diets alike. Whether enjoyed warm or cold, this bake is sure to kickstart your day on a nutritious note, providing the perfect balance of sweetness and sustenance. Start your morning right with this satisfying and delicious breakfast option! You can always substitute the buckwheat flour for any other gluten-free flour you prefer.
Servings:
4 servings
Ingredients
Method
Preheat the oven to 180°C. Spray a 20 cm x 20 cm baking pan or oven proof dish with non-stick spray.
Add the oat flakes, flour, salt, baking powder, chia seeds, flax seeds, 1/4 cup of the sliced almonds, coconut oil, and the milk to a mixing bowl and mix until well combined.
Transfer the batter to the baking pan. Sprinkle the other 1/4 cup of sliced almonds on top.
Bake for 15 to 20 minutes until golden brown on top.
Drizzle with maple syrup and serve with coconut yoghurt if desired.