Description
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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg
