• 2 Tablespoons ground flax meal
  • 3 Tablespoons water
  • 2 Cups rolled oats
  • 1/2 Tsp. ground cinnamon
  • 1/2 Cup non-dairy vanilla yogurt, plus more for serving
  • 1 Cup unsweetened vanilla non-dairy milk
  • 1 Tsp. vanilla extract
  • 1 Package (6 ounces) Driscoll’s Blueberries, divided
  • Maple syrup
  1. PREHEAT oven to 375˚F.
  2. OIL or LINE with parchment paper an 8-inch x 8-inch casserole dish.
  3. PLACE 2 tablespoons ground flax meal into a small bowl.
  4. STIR IN 3 tablespoons water.
  5. ALLOW flax mixture to rest about 5 minutes until very thick.
  6. TRANSFER thickened flax mixture to prepared casserole dish.
  7. ADD 2 cups rolled oats, 1/2 teaspoon cinnamon, 1/2 cup non-dairy vanilla yogurt, 1 cup unsweetened vanilla non-dairy milk, and 1 teaspoon vanilla extract.
  8. STIR to combine ingredients and STIR 1 cup blueberries gently into mixture.
  9. BAKE 45 minutes.
  10. ALLOW baked oatmeal to cool about 5 minutes.
  11. SPREAD additional yogurt over baked oatmeal.
  12. DRIZZLE maple syrup over baked oatmeal to taste.
  13. SPRINKLE remaining blueberries over baked oatmeal.
  14. SERVE immediately.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g