This lemon blueberry baked oatmeal is a bright, comforting breakfast that balances hearty oats with juicy blueberries and fresh citrus flavor. It’s lightly sweet, soft in the center, and perfect for slow mornings or make-ahead meals.
Why You’ll Love This Recipe
Fresh lemon flavor keeps the oatmeal light and refreshing
Bursting blueberries add natural sweetness and moisture
Baked texture feels more satisfying than stovetop oatmeal
Easy to prepare with simple pantry ingredients
Perfect for meal prep and reheats beautifully
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rolled oats – 2 cups
Baking powder – 2 teaspoons
Fine sea salt – 1/4 teaspoon
Fresh lemon zest – 1 tablespoon
Fresh lemon juice – 1/4 cup
Milk (dairy or unsweetened plant-based) – 2 cups
Pure maple syrup or honey – 1/3 cup
Large eggs – 2
Vanilla extract – 2 teaspoons
Unsalted butter or neutral oil, melted – 3 tablespoons
Fresh blueberries – 1 1/2 cups
Directions
Preheat the oven to 180°C (350°F). Lightly grease an 8×8-inch baking dish.
In a large bowl, mix the rolled oats, baking powder, salt, and lemon zest.
In a separate bowl, whisk together the milk, lemon juice, maple syrup, eggs, vanilla extract, and melted butter or oil.
Pour the wet mixture into the dry ingredients and stir until fully combined.
Gently fold in the blueberries, reserving a small handful for the top if desired.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle remaining blueberries over the surface.
Bake for 35–40 minutes, until the center is set and the top is lightly golden.
Let cool for 10 minutes before serving.
Servings and timing
Servings: 6 portions
Preparation time: 10 minutes
Baking time: 35–40 minutes
Total time: about 50 minutes
Variations
Add sliced almonds or chopped walnuts for extra crunch
Replace blueberries with raspberries or blackberries
Stir in 1/4 teaspoon ground turmeric or ginger for warmth
Use orange zest instead of lemon for a milder citrus flavor
Add 1/2 teaspoon cinnamon for a cozy twist
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat, warm individual portions in the microwave for 30–60 seconds or heat in a covered dish in the oven at 160°C (325°F) until warmed through. Add a splash of milk if needed.
FAQs
Can I make this recipe dairy-free?
Yes, use any unsweetened plant-based milk and a neutral oil instead of butter.
Can I use frozen blueberries?
Yes, add them straight from frozen without thawing to prevent excess moisture.
Is this recipe suitable for meal prep?
Absolutely, it stores well and reheats easily for quick breakfasts.
Can I make it gluten-free?
Yes, be sure to use certified gluten-free rolled oats.
How do I know when it’s fully baked?
The center should feel set and no longer jiggle when gently shaken.
Can I reduce the sweetness?
You can lower the maple syrup to 1/4 cup without affecting texture.
Can I add protein to this oatmeal?
Yes, stir in chopped nuts or serve with yogurt on the side.
What size baking dish works best?
An 8×8-inch dish gives the best thickness and texture.
Can I prepare it the night before?
Yes, assemble the mixture, refrigerate overnight, and bake in the morning.
Is this recipe suitable for kids?
Yes, it’s soft, naturally sweet, and easy to eat.
Conclusion
Lemon blueberry baked oatmeal is a simple yet flavorful way to elevate your breakfast routine. With its fresh citrus aroma, tender oats, and bursts of berries, it’s a wholesome dish you’ll want to make again and again. Perfect for sharing, storing, and enjoying any day of the week.
This lemon blueberry baked oatmeal is a bright, cozy breakfast made with juicy berries, hearty oats, and fresh citrus flavor. It’s perfect for meal prep, easy to make, and naturally sweetened.
Ingredients
2 cups rolled oats
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1 tablespoon fresh lemon zest
1/4 cup fresh lemon juice
2 cups milk (dairy or unsweetened plant-based)
1/3 cup pure maple syrup or honey
2 large eggs
2 teaspoons vanilla extract
3 tablespoons unsalted butter or neutral oil, melted
1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 180°C (350°F). Lightly grease an 8×8-inch baking dish.
In a large bowl, mix the rolled oats, baking powder, salt, and lemon zest.
In a separate bowl, whisk together the milk, lemon juice, maple syrup, eggs, vanilla extract, and melted butter or oil.
Pour the wet mixture into the dry ingredients and stir until fully combined.
Gently fold in the blueberries, reserving a small handful for the top if desired.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle remaining blueberries over the surface.
Bake for 35–40 minutes, until the center is set and the top is lightly golden.
Let cool for 10 minutes before serving.
Notes
Use frozen blueberries if fresh are unavailable—no need to thaw.
To make ahead, assemble and refrigerate overnight before baking.
Add nuts or seeds for extra texture and nutrition.
Reheat with a splash of milk to restore moisture.
Reduce sweetener to 1/4 cup if preferred less sweet.
