Lemon Poppy Seed Baked Oatmeal
This lemon poppy seed baked oatmeal is bright, lemony and naturally sweetened. Each slice packs 10g of protein and plenty of fiber, making it a satisfying, nourishing breakfast that’s perfect for meal prep.
Servings: 6
Ingredients
- 2 cups old fashioned rolled oats
- 1 Tablespoon poppy seeds
- 1 Tablespoon ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 ½ cups unsweetened almond milk
- 1 cup full-fat greek yogurt
- ⅓ cup maple syrup
- ¼ cup lemon juice
- Zest from 1 lemon
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla
Lemon Yogurt Glaze
- ¼ cup full-fat greek yogurt
- 1 Tablespoon maple syrup
- ½ Tablespoon lemon juice
Instructions
- Preheat oven to 375°F and spray an 8×8 baking dish with non-stick cooking spray.
- Add the oats, poppy seeds, flaxseed, baking powder and salt to a large mixing bowl or directly to your prepared baking dish. Stir to combine.2 cups old fashioned rolled oats, 1 Tablespoon poppy seeds, 1 Tablespoon ground flaxseed, 1 teaspoon baking powder, ½ teaspoon sea salt
- Add the milk, yogurt, maple syrup, lemon juice, lemon zest, oil and vanilla. Stir everything together until well combined and no dry spots remain.1 ½ cups unsweetened almond milk, 1 cup full-fat greek yogurt, ¼ cup lemon juice, Zest from 1 lemon, ⅓ cup maple syrup, 1 Tablespoon melted coconut oil, 1 teaspoon vanilla
- If mixing in a bowl, pour the mixture into your prepared baking dish and spread evenly. If mixing in the dish, simply smooth the top. Bake for 45–50 minutes, or until the center is set and the top is lightly golden. Let cool for 5–10 minutes while making glaze.
- To make the glaze, add the Greek yogurt, maple syrup and lemon juice to a small bowl. Whisk until smooth and creamy. Taste and adjust as needed. Add a little more maple syrup for sweetness or more lemon juice for extra lemon flavor.¼ cup full-fat greek yogurt, 1 Tablespoon maple syrup, ½ Tablespoon lemon juice
- Once the baked oatmeal has cooled slightly, drizzle the glaze over the top or spread it evenly across before slicing and serving.
Notes
- Make it dairy-free: Swap the Greek yogurt for a dairy-free yogurt. Just note the protein content may be lower depending on the brand.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze individual slices for up to 2–3 months and reheat before serving in the microwave, oven or toaster oven.
Nutrition
Serving: 1/6 recipe (w/ glaze) | Calories: 287kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 332mg | Potassium: 222mg | Fiber: 5g | Sugar: 16g