In The Kitchen: The Best Blueberry Baked Oatmeal

Hello all!

Yesterday I made the most amazing Blueberry Baked Oatmeal! It’s the best ‘sweet’ breakfast food I’ve put in my mouth, hands down. I think you’ll agree with me too!


Blueberry Baked Oatmeal

It’s loaded with blueberries, and the chopped almonds add a wonderful texture throughout.

Blueberry Baked Oatmeal

But what really makes this dish is the powdered lemon peel. I made this recipe with both lemon zest and the powdered lemon peel and the powdered lemon peel won by far. It’s the magic touch that keeps you coming back for more and will have everyone wondering what the secret ingredient is. I get my powdered lemon peel from Penzeys; it’s truly worth the investment!

Blueberry Baked Oatmeal

I personally think this dish is best served with milk of any kind, especially when reheating the leftovers (if there are any!).

Blueberry Baked Oatmeal

So, without further ado, here’s the recipe!

The Best Blueberry Baked Oatmeal

• 5 C old fashioned oats
• 2 tsp baking powder
• 2 tsp sea salt
• 2 tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp lemon peel powder or zest of one lemon
• 4 oz chopped almonds; divided
• 1 C sugar
• 4 C whole milk
• 3 T lemon juice
• ¼ tsp almond extract
• 2 eggs, beaten
• 2 pints blueberries
• cinnamon sugar for sprinkling

1. Preheat oven to 375 and grease a 9×13* baking dish.
2. In a medium size mixing bowl, combine milk and lemon juice; let sit until it starts to “curdle” – become buttermilk.
3. In large mixing bowl, combine oats, baking powder, sea salt, cinnamon, nutmeg, lemon peel, ½ of chopped almonds (½ C), and sugar.
4. Add almond extract and beaten eggs to the buttermilk mixture and whisk until well combined. Add half of milk mixture to the oats and gently stir until everything is moistened.
5. Add half of the oat mixture to the baking dish, spread evenly across the bottom. Then add 1 pint of the blueberries, again spreading evenly. Add the remaining oat mixture, spreading so as much of the blueberries are covered as possible.
6. Slowly pour the remaining milk mixture over the oats.
7. Top with 1 more pint of blueberries, the remaining chopped almonds, and sprinkle generously with cinnamon sugar.
8. Bake for 35-45 minutes, until edges are golden and center is set.

This recipe makes about 12 generous servings.

*If you would like to halve this recipe, use an 8×8 baking dish. Baking temperature and time are the same

Blueberry Baked Oatmeal


In The Kitchen: ‘Almond Joy’ Vegan Pancakes

I love pancakes. I would have to rank them in the top 5 of my favorite things. And I mean, c’mon, who doesn’t love eating ‘cake’ for breakfast? 'Almond Joy' Vegan Pancakes While N and I have been on this whole vegan journey, I had yet to find a pancake recipe that satisfied my highly sophisticated pancake palate. So, I did some research, and came up with my own base. And boy, let me tell you; it’s the bomb. 'Almond Joy' Vegan Pancakes So, instead of just making plain pancakes to share with you (although those are phenomenal enough on their own), I dug around the kitchen and, wah-la! ‘Almond Joy’ Vegan Pancakes were born! You’re welcome. 'Almond Joy' Vegan Pancakes Oh, and I’m in the process of writing a vegan pancake cookbook. You’re welcome again. 😉

‘Almond Joy’ Vegan Pancakes

  • 1 ¾ C flour
  • ¼ C flax meal
  • 2 T sugar
  • 2 tsp baking powder
  • 1 tsp cornstarch
  • ¼ tsp salt
  • 1 ¾ – 2 C almond milk
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • juice of ½ lemon
  • 4 T unsweetened shredded coconut
  • ¼ C vegan chocolate chips
  • ½ T Earth Balance Buttery Sticks


  1. Combine flour, flax meal, sugar, baking powder, cornstarch, and sea salt in a medium sized mixing bowl.
  2. In a large measuring cup, combine almond milk, vanilla, almond extract, and lemon juice. Set aside.
  3. Heat Earth Balance in a frying pan over medium-high heat, or do the same with an electric griddle.
  4. Add the wet ingredients to the flour mixture, and stir until just combined. Fold in the chocolate chips and shredded coconut.
  5. Using a ¼ C measuring cup, p0ur pancake batter into pan or onto griddle. Spread out the batter with your finger or a spoon. Cook the pancake until bubbles form in the middle and the outer edges look dry, about 2 minutes. Flip the pancake and cook on the other side for 1.5-2 minutes.
  6. Serve pancakes hot, with a garnish of mini chocolate chips and a sprinkle of powdered sugar; or with your favorite maple syrup or honey.

This recipe makes 10 pancakes. 'Almond Joy' Vegan Pancakes