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.
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!
1 ½cupfrozen or fresh blueberries, 1 cup for mix-in and 1/2 for topping
Toppings: extra blueberries, fresh lemon zest, yogurt and/or maple syrup.
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.