This Lemon Blueberry Baked Oatmeal is a perfect combination of zesty lemon and sweet blueberries, making for a nutritious and comforting breakfast that’s both filling and delicious.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of lemon and blueberry adds a refreshing, fruity zing that brightens up any morning.
- Nutritious and Filling: Packed with oats, chia seeds, and fruit, this baked oatmeal provides lasting energy, fiber, and healthy fats.
- Simple and Wholesome: Made with clean ingredients like maple syrup and applesauce, it’s an easy way to enjoy a comforting breakfast.
- Meal Prep-Friendly: You can make this in advance and enjoy it throughout the week, perfect for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh or frozen blueberries
Directions
1. Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set aside.
2. Mix Dry Ingredients
In a large bowl, combine rolled oats, chia seeds, baking powder, cinnamon, and salt. Stir until well mixed.
3. Add Wet Ingredients
To the dry mixture, add almond milk, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice. Stir until all ingredients are well combined.
4. Fold in Blueberries
Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.
5. Transfer to Baking Dish
Pour the oatmeal mixture into the prepared baking dish, spreading it out evenly.
6. Bake
Place the dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
7. Serve
Remove from the oven and allow to cool slightly before serving. Enjoy warm, optionally topped with additional fresh blueberries or a drizzle of maple syrup.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 35-40 minutes
- Total Time: 45-50 minutes
- Kcal: Approximately 220 kcal per serving
- Servings: 6 servings
Variations
- Add Nuts: Top with toasted almonds, walnuts, or pecans for extra crunch and healthy fats.
- Sweetener Swap: Use honey or agave syrup instead of maple syrup for a different sweet flavor.
- Vegan: This recipe is already plant-based, but you can use flax eggs in place of the regular egg to make it 100% vegan.
Storage and Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Reheating: Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10 minutes.
FAQs
Can I use quick oats instead of rolled oats?
It’s best to use rolled oats for this recipe, as they maintain a nice texture when baked. Quick oats may become too mushy.
Can I make this recipe ahead of time?
Yes! You can prepare this baked oatmeal the night before and bake it in the morning, or store it in the fridge for up to 3 days and reheat when ready to eat.
Can I use frozen blueberries?
Yes, frozen blueberries work perfectly in this recipe. Just fold them in directly from the freezer without thawing them first.
Conclusion
This Lemon Blueberry Baked Oatmeal is the perfect combination of sweet, tangy, and wholesome, offering a nourishing breakfast that’s easy to prepare. Whether for a busy morning or a relaxing weekend brunch, this dish will leave you feeling full, satisfied, and ready to take on the day!
Print
Lemon Blueberry Baked Oatmeal
This Lemon Blueberry Baked Oatmeal is a refreshing and nutritious breakfast packed with oats, chia seeds, and fresh blueberries. The zesty lemon flavor paired with sweet blueberries makes it a delicious, filling meal perfect for busy mornings or meal prepping. Enjoy a wholesome start to your day with this easy recipe!
- Total Time: 45-50 minutes
- Yield: 6 servings
Ingredients
- 2 cups old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set aside.
- In a large bowl, mix rolled oats, chia seeds, baking powder, cinnamon, and salt until well combined.
- Add almond milk, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice to the dry ingredients. Stir until smooth and well combined.
- Gently fold in the blueberries, ensuring they are evenly distributed.
- Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
- Bake for 35-40 minutes, or until the top is golden and the oatmeal is set.
- Remove from the oven and allow to cool slightly before serving. Optionally, top with additional blueberries or a drizzle of maple syrup.
Notes
- Add Nuts: Top with toasted almonds, walnuts, or pecans for extra crunch and healthy fats.
- Sweetener Swap: Use honey or agave syrup instead of maple syrup for a different flavor.
- Vegan: This recipe is plant-based, but you can use flax eggs in place of regular eggs to make it 100% vegan.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
