WWW.SUGARYLOGIC.COM
WWW.SUGARYLOGIC.COM
WWW.SUGARYLOGIC.COM
– 2 cups old-fashioned rolled oats – ⅓ cup light brown sugar packed – 1 teaspoon baking powder – ¼ teaspoon salt – 1 tablespoon lemon zest – 1⅓ cups milk whole, coconut, almond, or oat – 1 large egg room temperature – ¼ cup lemon juice freshly squeezed – ½ teaspoon vanilla extract – ¼ teaspoon almond extract – 2 tablespoon unsalted butter melted – 1 cup blueberries fresh or frozen – ½ cup almonds chopped
WWW.SUGARYLOGIC.COM
Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, and set it aside.
WWW.SUGARYLOGIC.COM
Whisk together the milk, egg, lemon juice, vanilla extract, and almond extract in a medium-sized bowl.
WWW.SUGARYLOGIC.COM
In a large bowl, mix the oats, baking powder, salt, brown sugar, and lemon zest.
WWW.SUGARYLOGIC.COM
Pour the milk-egg mixture and melted butter into the bowl with the oat mixture and stir to combine. Stir in the blueberries and chopped almonds.
WWW.SUGARYLOGIC.COM
Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set.
WWW.SUGARYLOGIC.COM