Blueberry Lemon Baked Oatmeal

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This blueberry lemon baked oatmeal blends together tangy citrus with sweet blueberries. It’s loaded with nutrients and the perfect breakfast to meal prep for the week.

You loved my blueberry lemon overnight oats so naturally I decided to make a baked oatmeal version as well! Blueberry + lemon is the perfect summer flavor combination. It tastes light and refreshing and is a great way to use up those fresh summer blueberries.

Serving of blueberry lemon baked oatmeal in a bowl and topped with yogurt and lemon zest.

If you’re new to baked oatmeal, you are in for a treat! This recipe is super simple to make, can serve a crowd and is absolutely delicious! Once you’re hooked on this version, you’ll have to check out my other baked oatmeal flavors. This strawberry baked oatmeal is another lovely option for summer.

Ingredients measured out in bowls to make blueberry lemon baked oatmeal.

Here’s What You Need

  • rolled old-fashioned oats – my fave brand of oats is Bob’s Red Mill. They have a gluten-free oats if needed too!  
  • plant-based milk – I usually use unsweetened almond milk, but any plant-based milk will work.
  • lemon juice and zest – I recommend using fresh lemon juice and zest for the best flavor!
  • maple syrup – pure maple syrup is the perfect natural sweetener to use for baked oatmeal in my opinion!
  • plain Greek yogurt or vegan yogurt – add protein and creaminess to this baked oatmeal with yogurt.
  • ground flaxseed – instead of an egg we’re using flaxseed to help bind the dish together.
  • melted coconut oil – I like using extra virgin coconut oil. I’ve purchased several different brands of coconut oil before, but Nutiva organic extra virgin coconut oil is my favorite.
  • vanilla extract – a wonderful flavor enhancer. 
  • poppy seeds – add more healthy fats and a little fiber with poppy seeds!
  • blueberries – fresh or frozen blueberries work! You’ll mix some into the batter and save some for topping.
  • baking powder – a rising agent and helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy.
  • sea salt – to bring all of the flavors together.
  • toppings – extra blueberries fresh lemon zest, yogurt and/or maple syrup.
tip!
Use vegan Greek yogurt to make this baked oatmeal dairy-free and vegan. 
Collage of four photos showing the steps on how to make blueberry lemon baked oatmeal. Mixing the ingredients in a bowl and then pouring into a baking dish.

Can I Make This Ahead of Time?

Yes, you can absolutely make this ahead of time. I like to prepare the baked oatmeal as the recipe suggests, let cool, cover and place the dish in the fridge to store. You can do this 1-2 days in advance and just reheat portions for breakfast throughout the week.

Servings of blueberry lemon baked oatmeal in two bowls and topped with yogurt and lemon zest.

How to Store and Reheat Blueberry Lemon Baked Oatmeal

I recommend storing baked oatmeal in an airtight container in the refrigerator for 4-5 days or in the freezer for up to 3 months. For freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating one portion at a time. 

To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. 

For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!

More Baked Oatmeal Recipes to Try:

Blueberry Lemon Baked Oatmeal

4 from 55 votes
This blueberry lemon baked oatmeal blends together tangy citrus with sweet blueberries. It's loaded with nutrients and the perfect breakfast to meal prep for the week.
Servings of blueberry lemon baked oatmeal in two bowls and topped with yogurt and lemon zest.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6

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
  • cup maple syrup
  • 2 Tablespoons plain Greek yogurt or vegan yogurt
  • 1 Tablespoon ground flaxseed
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons poppy seeds
  • 1 ½ cup frozen or fresh blueberries, 1 cup for mix-in and 1/2 for topping
  • cooking spray
  • Toppings: extra blueberries, fresh lemon zest, yogurt and/or maple syrup.

Instructions
 

  • Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
  • In a large bowl, mix together the oats, poppy seeds, baking powder and salt.
    Mixing bowl with oats, flaxseed, poppyseeds and baking powder.
  • Add in the milk, yogurt, lemon juice, lemon zest, maple syrup, flaxseed, coconut oil, vanilla and 1 cup blueberries.
    Mixing bowl with oats, milk, blueberries, yogurt, baking powder, flaxseed, lemon juice and poppyseeds.
  • Carefully pour oatmeal mixture into the prepared baking dish.
    Person pouring mixture for blueberry lemon baked oatmeal into a baking dish.
  • Scatter the remaining blueberries on top.
    Mixture for blueberry lemon baked oatmeal in a baking dish before being baked.
  • Bake for 40 to 50 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Top with extra blueberries, fresh lemon zest, yogurt and/or maple syrup.
    Blueberry lemon baked oatmeal close up photo.

Nutrition

Serving: 1/6 of recipe Calories: 244kcal Carbohydrates: 42g Protein: 5g Fat: 7g Saturated Fat: 4g Polyunsaturated Fat: 2g Monounsaturated Fat: 2g Cholesterol: 1mg Sodium: 344mg Potassium: 138mg Fiber: 5g Sugar: 19g
Course: Breakfast
Cuisine: American
Keyword: lemon baked oatmeal

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    17 comments
    1. Jamie
      August 1, 2021 AT 8:08 am

      5 stars
      I just made this today and it is DELICIOUS! I am such a fan of baked oatmeal recipes and this one is perfect for summer. I’m already planning to make it again next week for meal prep!

    2. Olivia
      July 28, 2021 AT 6:18 pm

      5 stars
      I made this this week and it was delicious. I was wondering though if I could add protein powder to this?

    3. Lori
      July 26, 2021 AT 12:41 pm

      Can I use an egg instead of flax seed?

      1. Brittany Mullins
        July 26, 2021 AT 1:34 pm

        Totally! Let me know how it turns out for you, Lori!

    4. Penny
      July 22, 2021 AT 12:06 pm

      This looks delicious but I need to make a substitution for the maple syrup. I would prefer a Stevia, Mokfruit, or a blend and wondered if you had any recommendations or advise on how to determine the amount to use. I have the non-liquid versions in my pantry. I assumed it would be best to substitute a liquid version but looking at those online the instructions seem to be to put a drop in your beverage. I have no idea how much to use and have found in my past experiments that using too much tends to give a bitter taste. I don’t want to ruin your recipe by using the wrong amount! Any recommendations or advice?

      1. Brittany Mullins
        July 22, 2021 AT 4:52 pm

        Hey Penny – I haven’t tried it, but I would say 4-5 drops of stevia or 1 packet would be equivalent. Let me know if you try it and how the recipe turns out!

    5. Nyssa
      July 21, 2021 AT 11:09 am

      5 stars
      This was delicious and easy! I added a grated zucchini too. Great summer recipe!

      1. Brittany Mullins
        July 22, 2021 AT 1:27 pm

        Woo!! So glad this recipe was a hit, Nyssa! Thanks for the review. I really appreciate it!

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