I’ve been on a blueberry kick lately, so I started playing around with some new flavors and this was my favorite. I serve it with some bacon and fresh fruit and it’s one of those rare meals that everyone eats and no one complains.
You’ll need rolled oats (not quick or instant), blueberries (fresh or frozen), the zest from 1 lemon, milk, eggs, vanilla, brown sugar, butter, baking powder, cinnamon, and ginger (fresh or dry–ginger is a unique spice where you use the same amount regardless of whether you’re using dry or fresh ginger).
Preheat oven to 350 F. Spray a 9″ pie plate with non-stick cooking spray and set aside. In a large bowl, combine the oats, brown sugar, cinnamon, ginger baking powder, salt, and blueberries.
In a smaller bowl, whisk together the milk, butter, vanilla, eggs, and lemon zest.
Add the liquid mixture to the dry mixture and stir to combine. Transfer the mixture to the prepared pie plate
and bake for 40 minutes or until the top is golden brown. Serve immediately with a splash of warm milk.
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