Blueberry Lemon Oatmeal Bake
(preheat oven to 375 degrees and lightly oil an 8×8 inch baking dish OR 9 inch round pie plate)
2-1/2 cups rolled oats (do NOT use instant cooking oats)
1 teaspoon aluminum-free baking powder
3/4 teaspoon sea salt
zest from 1 large lemon
1/2 teaspoon ground nutmeg
2 tablespoons melted butter (regular or vegan)
2 cups milk (regular or non-dairy)
1 large egg (beaten)
1/2 cup raw sugar
2 cups blueberries (may use frozen, but be sure to thoroughly thaw and dry them first)
In a mixing bowl, whisk together the rolled oats, baking powder, sea salt, lemon zest and nutmeg until well combined. In a separate mixing bowl, whisk together the melted butter, milk, egg and raw sugar until well combined.
Spread HALF of the dry oat mixture into your prepared baking dish and top with 1 cup of the blueberries. Spread the remaining oat mixture on top, followed by the remaining 1 cup of blueberries. Lastly, evenly drizzle the wet ingredient mixture across the top and let it rest for a few minutes. Bake on center oven rack for 35-45 minutes, or until casserole is a light golden brown around the edges and the center is set. Remove from oven and if serving warm, allow casserole to cool for 10 minutes before cutting and serving, or allow casserole to fully cool at room temperature before cutting and serving. Store leftovers in covered container in the fridge.
*This is a very versatile dish that can be served as breakfast, for brunch, as a side, or a tasty and not-too-sweet dessert.