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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Baked Oatmeal With Fresh Blueberries
 Categories: Breakfast, Cereal
      Yield: 6 Servings
 
      2 tb Ground flaxseed (14 g)
      5 tb Water (75 ml)
      2 c  Old-fashioned rolled oats
           - (200 g)
    1/2 c  Walnuts (60 g);
           - roughly chopped
      1 ts Baking powder (6 g)
    1/2 ts Ground cinnamon (1 g)
    1/4 ts Salt (1.5 g)
  1 3/4 c  Unsweetened almond milk or
           - any vegan milk (420 ml)
    1/3 c  Maple syrup (80 ml)
      1 tb Melted coconut oil (15 ml)
      1 ts Vanilla extract (5 ml)
      2 c  Fresh blueberries (300 g)
           Additional blueberries and
           - maple syrup; for serving
           - (optional)
 
  Preparation time: 10 minutes
  Cooking time: 40 minutes
  
  Baked oatmeal is an easy meal prep breakfast! This recipe is hearty
  and wholesome, with juicy berries and walnuts in every bite.
  
  Preheat oven to 375?F (190?C). Lightly grease an 8x8" baking dish
  or a similar size dish.
  
  In a small bowl, stir together the ground flaxseed and water. Let sit
  for 5 minutes to thicken.
  
  In a large bowl, combine the oats, chopped walnuts, baking powder,
  cinnamon, and salt.
  
  In a medium bowl or large measuring cup, whisk together the almond
  milk, maple syrup, melted coconut oil, vanilla extract, and thickened
  flax mixture.
  
  Pour the wet ingredients into the bowl of dry ingredients and mix
  until just combined. Gently fold in the blueberries.
  
  Pour the mixture into the prepared baking dish and spread it out
  evenly. Bake for 40 minutes, or until the top is set and lightly
  golden.
  
  Allow to cool for 5 to 10 minutes before slicing. Serve warm with
  additional blueberries, a drizzle of maple syrup, or a splash of
  plant milk if desired.
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
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