Description
This Easy Lemon Blueberry Baked Oatmeal is a wholesome and delicious breakfast recipe featuring tangy lemon zest and fresh blueberries baked into a hearty oat base. Sweetened naturally with maple syrup and enhanced with a hint of vanilla and cinnamon, this nutritious dish is perfect for a quick, make-ahead meal that can be enjoyed warm or at room temperature.
Ingredients
Wet Ingredients
- 2 Eggs (or substitute 2 "flax eggs" to make this recipe egg-free)
- 1 1/3 Cup Milk of choice (almond milk recommended)
- 2 Teaspoons Vanilla Extract
- 1/2 Cup Maple Syrup
- 1 Lemon (zested and juiced, approximately 1/4 cup)
Dry Ingredients
- 2 Cups Rolled Oats
- 3 Tablespoons Poppy Seeds (optional but highly recommended)
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Powder
- 1/4 Teaspoon Kosher Salt
- 1 1/2 Cups Fresh Blueberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the oatmeal.
- Prepare Wet Ingredients: In a bowl, whisk together the eggs, milk, vanilla extract, maple syrup, lemon juice, and lemon zest until fully combined and smooth.
- Grease Baking Dish: Lightly grease an 8x8 or 9x11 inch baking dish with oil or butter to prevent sticking.
- Add Dry Ingredients: Add the rolled oats, poppy seeds (if using), cinnamon, baking powder, and kosher salt into the greased baking dish.
- Mix Batter: Pour the wet ingredient mixture over the dry ingredients and stir until everything is thoroughly combined into a consistent batter.
- Fold Blueberries: Gently fold the fresh blueberries into the oat mixture, ensuring even distribution without breaking the berries.
- Transfer to Oven: Optionally grate additional lemon zest on top for an extra citrus kick, then place the baking dish in the preheated oven.
- Bake Oatmeal: Bake for 32-35 minutes, or until the top is set and lightly golden. The oatmeal should be cooked through with a slightly firm texture.
- Cool and Slice: Remove from the oven and allow it to cool slightly to set further, then slice into 8 squares for serving.
- Serve and Enjoy: Serve warm or at room temperature and enjoy this wholesome lemon blueberry baked oatmeal as a delightful breakfast or snack.
Notes
- To make this recipe vegan, substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water).
- Use almond milk or any plant-based milk to keep it dairy-free.
- For extra flavor, sprinkle additional lemon zest on top before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat before serving.
- Poppy seeds add a nice texture and are optional.
