Lemon Blueberry Baked Oatmeal

Preheat the oven to 350 °F (177 °C). Spray a 2-quart baking dish with non-stick cooking spray and set aside.
Combine the flax seed meal and water together in a small bowl. Stir well and set aside to gel.
2 Tablespoons Flax Seed Meal, ¼ Cup Water
Combine the rolled oats, almond flour, protein powder, cinnamon, nutmeg, and baking powder together in a bowl. Whisk to mix well.
2 Cups Old-Fashioned Rolled Oats, ¼ Cup Almond Flour, 2 scoops Protein Powder, 3 teaspoons Cinnamon, ½ teaspoon Nutmeg, 1 ½ teaspoons Baking Powder
In a mixing bowl, combine flax eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk well.
2 ½ Cups Almond Milk, ⅓ Cup Maple Syrup, 3 Tablespoons Coconut Oil, 2 teaspoons Vanilla Extract
Add the wet ingredients to the dry ingredients. Fold together until the dry ingredients are incorporated.
Add in the lemon zest and fold a few more times.
1 Tablespoon Lemon Zest
Place 2 ½ Cups of blueberries in the bottom of your prepared baking dish. Cover with the oatmeal mixture. Then top with the remaining berries and the flaked almonds.
3 Cups Fresh Blueberries, ½ Cup Flaked Almonds
Bake in the preheated oven for 45-50 minutes or until the center is done when checked with a toothpick.