Blueberry Lemon Baked Oatmeal
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Published Jul 16, 2021, Updated Dec 13, 2022
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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.
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.
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.
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.
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
- Baked Oatmeal Cups
- Birthday Cake Baked Oatmeal
- Chocolate Baked Oatmeal
- Blueberry Baked Oatmeal
- Chocolate Peppermint Baked Oatmeal
- Peach Baked Oatmeal
- Easy Strawberry Banana Baked Oatmeal
- Single Serving Baked Oatmeal
- Banana Bread Baked Oatmeal
- One Pan Baked Oatmeal
- Cherry Baked Oatmeal
- Protein Baked Oatmeal
- Cauliflower Brownie Baked Oatmeal
Be sure to check out all of my baked oatmeal recipes as well as all the popular oatmeal recipes here on EBF.
Blueberry Lemon Baked Oatmeal
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 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.
- Add in the milk, yogurt, lemon juice, lemon zest, maple syrup, flaxseed, coconut oil, vanilla and 1 cup blueberries.
- Carefully pour oatmeal mixture into the prepared baking dish.
- Scatter the remaining blueberries on top.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yummy oatmeal bake this morning and it was a big hit! I used part rolled and steel cut oats so added a bit more liquid, and used chia seeds for poppy seeds. I topped my serving with greek yogurt, walnuts and almond butter.
Woo!! So pumped this recipe was a hit, Elizabeth! Thanks for the review. I really appreciate it!
I’ve made a lot of your baked oatmeal recipes and this is my favorite yet!
Yay!! So glad to hear this, Amber! Thanks for trying out this blueberry lemon baked oatmeal and coming back to leave a review. It means so much to me!
Digging the music! Thanks for the recipe 🙂
I can’t use poppy seed. Can I use something else instead?
Hi Emel- Yes, you can either omit the poppy seeds altogether or use chia seeds instead!
Looks amazing! I am pregnant (expecting in a few weeks!) so looking for some meals I can make ahead and freeze. Are you able to do this with this recipe?
Congratulations on your newest addition, Steph! Yes, you can absolutely store the baked oatmeal 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. Enjoy!
Just made this for breakfast this morning and it is SO GOOD!!! Another great recipe from Brittany!
Ah! I am so happy that you enjoyed this recipe, Hailey! Thank you for your star rating + review, I so appreciate it!
It’s baking as I write this! But I cheated. The batter was delicious! I had to adapt, use an egg for flax seeds, zest of only half a lemon, not enough almond milk so substituted lemon yogurt. Also didn’t have any poppy seeds, and don’t know where they are at the grocery! But the combination of blueberry and lemon is brilliant!
Ah! Thank you so much for sharing, Linda. It sounds like the substitutions you used are going to work great, I can’t wait to hear how you enjoy this recipe! Blueberry and lemon is definitely one of my favorite combinations. Thank you for your review and star rating, I really appreciate you being here!
p.s the poppy seeds can usually be found in the spice aisle.
I feel as if I change my mind regarding which oatmeal bake is my fave just about every time I try a new one. I loved the fresh lemon/blueberry combo. Honestly it is my favorite.The only change I made was chia for the for the poppyseed. I plan to triple this for a family vacation coming up in Maine. Thank you so much.
Ahh this is great, Jodie. I am so glad you found and are loving this recipe! Hope you have a great trip and it is a hit for the family as well. Thank you for sharing your review & star rating, it means so much to me!