Popular Conditions & Diets
Ingredients
19
Time
40m
Serves
6
Recipe by Jennifer Barr
Ingredients
19
Time
40m
Serves
6
Snack
Breakfast
Gluten-Free
Vegan
Meal Prep
2 Tbsp
Coconut Oil
melted
1/3 cup
Maple Syrup
divided
1 1/2 tsp
Vanilla Extract
1 Tbsp
Lemon Juice
1 can
Coconut Milk
1/2 cup
Water
1 Tbsp
Lemon Zest
1 1/2 cup
Frozen Blueberries
plus some extra for topping
2 1/2 cup
Gluten-Free Rolled Oats
1 Tbsp
Poppy Seeds
1/4 cup
Shredded Coconut
2 Tbsp
Ground Flax Seed
1 Tbsp
Chia Seeds
1 tsp
Baking Powder
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Ground Cardamom
1 tsp
Ground Turmeric
1/4 tsp
Sea Salt
1/3 cup
Coconut Butter
1
Preheat the oven to 375 F. Lightly grease a 9x6 (or similar size will do) baking pan or dish with coconut oil and set aside.
2
In a large bowl, combined all of the dried ingredients. The gluten-free rolled oats, poppy seeds, shredded coconut, ground flax seed, chia seeds, baking powder, cinnamon, cardamom, turmeric and sea salt. Mix until fully combined.
3
In a medium sized bowl, combine all of the wet ingredients excluding the frozen blueberries. Mix the 2 tbsp coconut oil, 5 ½ tbsp maple syrup, vanilla extract, 1 tbsp lemon juice, coconut milk, water and lemon zest.
4
Pour the wet ingredients into the dry and mix everything together until fully combined. Then add in the frozen blueberries and carefully fold into the mix.
5
Once everything has been combined, pour the mix into your prepped greased pan and then top with some additional blueberries and a little extra saved lemon zest.
6
Bake for 40 mins or until the bake is set and slightly golden on top. Let the bake sit for 20-30 minutes to cool.
7
Once the bake has cooled slightly, drizzle with melted coconut butter and finish with extra lemon zest if desired.
8
Once the bake has cooled, slice with a knife and enjoy!
9
Once completely cooled, store the bake properly sealed in the refrigerator for up to 5 days. Or it can be sliced into portions and individuals wrapped and stored in the freezer for up to a month.
10
Optional: You can add in half a scoop of your favourite vanilla protein powder if you would like to increase the protein.
Jenn believes in the power of plants. As a Certified Culinary Nutritionist, she enjoys creating nutritious, homemade food to cure, heal and fuel her own life with more joy and energy. She loves using her knowledge to help educate and support others to live a more optimal life. She loves meal prep, sustainable living, developing nutritionally packed plant-based foods and of course styling and snapping her creations.
