Introduction

Blueberry Lemon Baked Oatmeal is a bright and comforting breakfast perfect for busy mornings or weekend brunch. This wholesome dish combines zesty lemon, sweet blueberries, and hearty oats for a naturally delicious start to your day.

Blueberry Lemon Baked Oatmeal Recipe - Recipe Image

Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
½ teaspoon sea salt
2 cups plant-based milk
¼ cup lemon juice
Zest from 1 lemon
⅓ cup maple syrup
2 tablespoons plain Greek yogurt or vegan yogurt
1 tablespoon ground flaxseed
1 tablespoon melted coconut oil
1 teaspoon vanilla
2 tablespoons poppy seeds
1 ½ cups frozen or fresh blueberries (1 cup for mix-in and ½ cup for topping)
Cooking spray

Instructions

Step 1: Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
Step 2: In a large bowl, mix together the oats, poppy seeds, baking powder, and salt.
Step 3: Add the plant-based milk, yogurt, lemon juice, lemon zest, maple syrup, ground flaxseed, melted coconut oil, vanilla, and 1 cup of blueberries to the dry ingredients. Stir well to combine.
Step 4: Carefully pour the oatmeal mixture into the prepared baking dish.
Step 5: Scatter the remaining ½ cup of blueberries evenly on top.
Step 6: Bake for 40 to 50 minutes, or until the top is golden and the oatmeal is set.
Step 7: Remove from the oven and let cool for a few minutes. Portion, serve, and top with extra blueberries, fresh lemon zest, yogurt, or maple syrup as desired.

Tips & Variations

Use fresh lemon zest for a brighter flavor and avoid the white pith, which can taste bitter.
Swap maple syrup for honey or agave if preferred, but adjust sweetness to taste.
For added texture, sprinkle chopped nuts like almonds or walnuts on top before baking.
Make it gluten-free by using certified gluten-free oats.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1 minute or until warmed through. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work perfectly and can be used in the same quantities as frozen ones.

Is it possible to make this recipe nut-free?

Absolutely. This recipe contains no nuts by default. Just be sure to use a nut-free plant-based milk and check your yogurt choice if vegan.

Blueberry Lemon Baked Oatmeal Recipe

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★★★★★

4.7 from 108 reviews

Blueberry Lemon Baked Oatmeal is a wholesome and comforting breakfast dish featuring old fashioned rolled oats infused with fresh lemon zest and juice, studded with juicy blueberries, and lightly sweetened with maple syrup. This baked oatmeal is enhanced with poppy seeds and a blend of plant-based milk and yogurt, making it creamy and naturally flavorful. Perfect for a warm, nutritious start to the day, it’s easy to prepare and can be topped with extra fresh blueberries, lemon zest, yogurt, or more maple syrup.

Author: Ella
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups old fashioned rolled oats
1 teaspoon baking powder
½ teaspoon sea salt
2 Tablespoons poppy seeds
1 Tablespoon ground flaxseed

Wet Ingredients

2 cups plant-based milk
¼ cup lemon juice
Zest from 1 lemon
⅓ cup maple syrup
2 Tablespoons plain Greek yogurt or vegan yogurt
1 Tablespoon melted coconut oil
1 teaspoon vanilla extract

Fruit

1 ½ cups frozen or fresh blueberries (1 cup for mix-in and ½ cup for topping)

Other

Cooking spray for greasing
Toppings: extra blueberries, fresh lemon zest, yogurt, and/or maple syrup

Instructions

Preheat and prepare the baking dish: Preheat your oven to 375° F (190° C). Spray an 8×8 inch square baking dish lightly with cooking spray to prevent sticking.
Mix dry ingredients: In a large mixing bowl, combine the rolled oats, poppy seeds, baking powder, and sea salt. Stir these together to evenly distribute the ingredients.
Add wet ingredients and blueberries: Pour in the plant-based milk, Greek or vegan yogurt, lemon juice, lemon zest, maple syrup, ground flaxseed, melted coconut oil, and vanilla extract. Add 1 cup of blueberries into the mixture. Stir everything well until all ingredients are fully incorporated.
Transfer to baking dish: Carefully pour the oatmeal mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of blueberries over the top to create a fresh, vibrant topping.
Bake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until the top is nicely golden and the oatmeal has set.
Cool and serve: Remove from the oven and allow the baked oatmeal to cool for a few minutes. Slice into portions and serve warm. Add extra blueberries, fresh lemon zest, yogurt, and/or a drizzle of maple syrup on top for added flavor.

Notes

This recipe can be made with either fresh or frozen blueberries; no need to thaw frozen berries before adding.
For a vegan version, use plant-based yogurt instead of Greek yogurt.
Ground flaxseed helps to bind the oatmeal and adds extra nutrition. You can substitute with chia seeds if preferred.
Make sure to spray your baking dish well to prevent sticking or line it with parchment paper for easy removal.
Leftovers can be stored covered in the refrigerator for up to 4 days and reheated gently in the microwave.

Keywords: blueberry baked oatmeal, lemon baked oatmeal, healthy breakfast, plant-based breakfast, vegetarian oatmeal, baked oat recipe