Meyer lemons have always intrigued me. I often see beautiful gourmet dishes on other blogs that incorporate the illusive ingredient but alas, I can never seem to find them near me. They are usually in season during late winter-early spring but until this year, I haven’t been able to get my hands on them. So when I saw a bag of them at Wegman’s last week, I immediately and impulsively bought them without a clue as to what I would use them for.
If you’re not familiar, these lemons are slightly less tart and more sweet than a regular lemon, making them excellent for baked goods. I’ve recently been enjoying Trader Joe’s frozen steel cut oats in the morning for breakfast and had it on my list to create my own version that I could freeze in individual portions. And I’ve always loved the combination of lemon and blueberry. So I set out to create a lightly sweet and incredibly satisfying breakfast dish that I’m confident you’ll love.
This oatmeal is a combination of steel cut and regular rolled oats. I love the chewiness of steel cut oats-but if they aren’t your thing, feel free to just use all regular oats. The recipe also calls for coconut oil and almond milk. If you don’t have or don’t use these ingredients, you can use regular milk and butter.
The slightly sweet and slightly tart flavor of the Meyer lemons is an excellent compliment to the sweet blueberries and the chewy oats. Topped with a dollop of peanut butter, this has become my new favorite breakfast.
Ingredients
- Zest of two Meyer Lemons
- Juice of one Meyer Lemon
- 2 1/2 cups of unsweetened Almond Milk
- 1 cup of steel cut oats
- 1 1/2 cups of regular rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 2 tbsp of coconut oil, melted
- 1/4 cup granulated sugar
- 3-4 tbsp of chia seeds
- 2 cups of fresh or frozen blueberries
Instructions
- Preheat the oven to 375 degrees and lightly spray an 8 inch baking dish with cooking spray.
- Zest the lemons into a bowl and add the oats, baking powder, salt and spices to that same bowl.
- Juice the lemon into another bowl and add the milk and chia seeds. Whisk to combine.
- Add the melted coconut oil and sugar to the milk mixture.
- Pour the liquids into the oat mixture and stir it all to combine. Gently stir in the blueberries.
- Pour oatmeal mixture into the baking dish and sprinkle more blueberries on top.
- Bake for 35-45 minutes or until the mixture is firm and not jiggly.
- To freeze, cut into individual portions and place into a ziploc bag. Store in the freezer. When you are ready to re-heat, put the oatmeal into a bowl while still frozen, add 1/4 cup milk and microwave on high, stirring every 30 seconds until the desired temperature and consistency is reached.
