The Best Lemon Blueberry Baked Oatmeal Recipe
Delight in this beautifully tangy and naturally sweetened Lemon Blueberry Baked Oatmeal, featuring fresh lemon juice and zest paired with bursts of juicy blueberries and little poppy seeds. This gluten-free and dairy-free breakfast bake is enriched with pure maple syrup and topped with a creamy homemade lemon yogurt drizzle, making it a perfect healthy and flavorful start to your day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet ingredients:
- 2 eggs
- ⅓ cup (104g) pure maple syrup (or sub honey)
- Zest from 1 lemon
- ¼ cup (50g) fresh lemon juice (from 1 large lemon)
- 2 tablespoons melted butter, vegan butter or melted and cooled coconut oil
- 1 ½ cups (360g) unsweetened almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
Dry ingredients:
- 2 cups (190g) old fashioned rolled oats
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
Mix-ins:
- 1 cup (150g) blueberries
Lemon yogurt topping:
- 2 tablespoons plain Greek yogurt (or vanilla yogurt)
- 1 tablespoon powdered sugar (or sub ½ tablespoon maple syrup or honey)
- 1-2 teaspoons fresh lemon juice, to thin
- ½ teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x9 inch or 11x7 inch baking pan with oil or nonstick cooking spray and set aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk, vanilla extract, and almond extract until everything is thoroughly combined.
- Add Dry Ingredients and Blueberries: Add the oats, poppyseeds, baking powder, and salt to the wet mixture. Stir gently until just combined, then carefully fold in the fresh blueberries to distribute them evenly without breaking.
- Transfer and Bake: Pour the oat mixture into the prepared baking pan, smoothing the top evenly. Bake for 35 to 45 minutes, or until the edges turn slightly golden brown and the center is set and firm to touch.
- Cool and Prepare Topping: Once baked, remove from the oven and let the oatmeal cool for 10 minutes while you prepare the lemon yogurt drizzle.
- Make Lemon Yogurt Drizzle: In a small bowl, whisk together the Greek yogurt, powdered sugar, 1 teaspoon lemon juice, and lemon zest. Add more lemon juice if needed to thin the mixture to a drizzle consistency.
- Serve: Drizzle the lemon yogurt topping evenly over the baked oatmeal. Cut into 6 slices and serve warm for a delicious breakfast treat.
Notes
- Lower sugar version: Use ¼ cup of maple syrup instead of ⅓ cup and skip the lemon yogurt drizzle for a less sweet version.
- For substitutions and freezer-friendly instructions, please refer to the original blog post.
- The recipe is naturally gluten free if certified gluten free oats are used.
- For dairy-free options, select plant-based butter and yogurt alternatives.
