Lemon Blueberry Baked Oatmeal
User Reviews
5
Lemon Blueberry Baked Oatmeal
Description
This recipe uses rolled oats combined with baking powder, salt, lemon zest, and optional cinnamon to create a flavorful base. Wet ingredients including eggs, almond milk, honey, lemon juice, melted coconut oil, and vanilla extract are whisked separately then folded into the oats. Fresh blueberries are partially mixed into the batter, and some reserved to scatter on top before baking. The mixture is pressed evenly in a prepared baking dish and baked at 375°F for 25 to 30 minutes until golden and fragrant.
The baked oatmeal offers gentle citrus brightness from lemon and a soft yet structured texture provided by eggs and oats. The burst of blueberries adds moist pockets and fresh fruit flavor throughout. Topping with yogurt adds creaminess and balance to the slight tartness.
This dish works well for breakfast or a snack and can be easily doubled. Cooling completely before serving allows it to set for neat slices. Frozen blueberries can be substituted without thawing. Variations with other fruits and gluten-free oats are possible.
Be sure to use old-fashioned oats rather than instant for proper texture. Ingredients at room temperature blend better for an even batter. Baking times may vary slightly based on oven performance.
Ingredients
- 2 cups rolled oats old-fashioned
- 1/2 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups almond milk or coconut milk
- 1 large egg
- 1 Tablespoon coconut oil melted
- lemon zest and juice of 1 1/2 large
- 2/3 tbsp vanilla extract pure
- 1 tsp cinnamon optional
- 1 cup blueberries divided, fresh
- OPTIONAL: Serve with plain yogurt and fresh berries
Instructions
- Preheat the oven to 375°F and spray an 8x10 inch baking dish with cooking spray.
- Line it with parchment paper to make things to clean afterward.
- In a large mixing bowl, combine oats, baking powder, Cinnamon (if using), lemon zest, and salt.
- In another bowl whisk eggs, milk, maple syrup or honey, lemon juice, oil, and vanilla extract.
- Next, pour the liquid mixture into the oats. Gently fold to fully combine.
- Stir in 3/4 cup of the blueberries and fold again.
- Now pour the mixture into the prepared baking dish, using a spatula or the back of a spoon, hard-pack the mixture to create an even smooth top. Add the rest of the blueberrues on top.
- Bake for 25-30 minutes or until the topping smells toasty and looks golden brown.
- Place the pan on a wire rack to cool completely.
- Divide into 6 squares, garnish with the remaining fresh berries on top, and serve with plain yogurt.
Notes
- Use old-fashioned oats for best texture; avoid instant oats to prevent mushiness.
- Room temperature ingredients mix more smoothly for consistent batter.
- Frozen blueberries can be used directly without thawing.
- Let baked oatmeal cool fully to set before serving; it thickens upon standing.
- Oven temperatures vary; add 5-10 minutes to baking time if needed.
- This recipe can be doubled for larger groups.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Calories | 357kcal | 18% |
| Carbohydrates | 50g | 17% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 27mg | 9% |
| Sodium | 216mg | 9% |
| Potassium | 370mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 27g | 54% |
| Vitamin A | 53IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 66mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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