This Lemon Blueberry Baked Oatmeal is a healthy breakfast packed with lemon blueberry flavors and all the nutrition from wholegrain oats.
I have been sharing so many baked oats flavors lately, like my Banana Bread Baked Oats, Peanut Butter Baked Oatmeal, or Strawberry Baked Oatmeal. We love oatmeal for breakfast. It’s filling, easy to make, and even better if baked in a large batch.
These oatmeal recipes are also very easy to put together. There are no complicated instructions or obscure ingredients. With my detailed step-by-step guide on making this oatmeal, you’ll have a new breakfast favorite!
With summer just around the corner, blueberry and lemon are the combinations of flavors you want to add to your breakfast table. It’s fresh and delicious.
A lemon blueberry baked oatmeal is a one-dish lemon flavored oatmeal recipe filled with juicy blueberries. It tastes like regular oatmeal, but it is made in a large batch serving six healthy oatmeal in one baking dish.
Ingredients and Substitutions
All you need to meal prep a batch of this delicious lemon blueberry oatmeal bake are a few simple ingredients.
- Old-Fashioned Oats, quick oats, or steel cut oats, a combination of the three.
- Fresh Lemon Juice – I am using freshly squeezed lemon juice and keep the lemon skin to grate their zest and add it to the recipe.
- Almond Milk – Or any non-dairy milk you love, soy milk is also a great high-protein option.
- Blueberries – fresh or frozen blueberries, as you like.
- Cinnamon – for flavor.
- Vanilla Extract – for flavor
- Pure Maple Syrup or any unrefined sugar liquid sweetener of your choice.
- Fresh Lemon Zest – From the lemons you used to make juice.
- Chia Seeds – Chia seeds are an amazing nutritional powerhouse.
- Flax Egg – To make the flax egg stir one tablespoon of flax meal and three tablespoons of lukewarm water. Set aside for 10 minutes until thick.
- Yogurt of Choice – We love plant-based Greek yogurt because they are thicker than classic vegan yogurt. For example, coconut yogurt, oat yogurt, or soy yogurt tagged as Greek-style are great options. You can use plain or vanilla yogurt.
- Unsweetened Shredded Coconut – I used unsweetened coconut to make it easier to balance the sweetness.
How To Make Lemon Blueberry Baked Oatmeal
It’s so easy to make a batch of this lemon baked oatmeal recipe that it will be on your breakfast rotation this summer.
- Preheat the oven to 350°F (180°C). Lightly oil an 8-inch x 8-inch square baking dish with cooking spray. Set it aside.
- Prepare the flax egg first. In a small mixing bowl, stir one tablespoon of flax meal with three tablespoons of lukewarm water in a small bowl.
- Set aside for 5 to 10 minutes until gooey and thick.
- In a large mixing bowl, whisk the dry ingredients together: oats, chia seeds, salt, baking powder, coconut, and cinnamon.
- Then, add the wet ingredients flax egg, vanilla extract, almond milk, maple syrup, yogurt, lemon juice, and lemon zest.
- Stir to bring all the ingredients together. Fold in fresh or frozen blueberries and stir to incorporate.
- Pour the batter into the prepared baking dish and bake in the center rack of the oven until the baked oatmeal is set.
- Bake the oatmeal at 350°F (180°C) for about 35 to 45 minutes. The longer you bake the recipe, the dryer the baked oatmeal will be. If you like a creamy oatmeal bake, stop when the top of the oatmeal is dry but still moist in the center – about 35 minutes. For a firmer baked oatmeal texture, as seen in the picture below, bake up to 50 minutes.
- Cool down in the baking dish at room temperature for a few hours.
Below are some ideas to adapt the recipe based on your tastebuds or ingredients availability:
- Berry – Swap the blueberries for mixed berries, raspberries, or strawberries.
- Coconut – Swap for sliced almonds, poppy seeds, or chocolate chips.
- Yogurt can be replaced with nut butter, plant-based melted butter, or mashed banana.
Store in the fridge, in the baking dish covered with a piece of foil or plastic wrap. You can also place the leftover lemon blueberry baked oats in an airtight container.
This blueberry baked oatmeal keeps fresh for up to 4-5 days in the fridge, or you can freeze individual portions of baked oatmeal in freezer bags and thaw them in the refrigerator the day before.
Thaw the baked oatmeal slices for up to 1 month.
You can eat baked oatmeal cold, straight out of the fridge, or warm. To rewarm baked oatmeal, place the portion in a shallow bowl add a splash of milk, and microwave for 1 minute or until warm in the center.
You can also rewarm in a non-stick saucepan following the same method.
Serve with any toppings you love including some:
- Nut-butter -a drizzle of peanut butter or almond butter
- Shredded coconut
- Extra lemon zest or extra fresh blueberries
- Coconut yogurt
Here are some ingredients swap ideas if you need.
- Gluten-Free – Use gluten-free oats for this recipe.
- Nut-Free – Swap unsweetened almond milk for oat milk, soy milk, or coconut milk.
- Coconut-Free – Replace the shredded coconut with poppy seeds or sliced/chopped nuts like pecans, cashew or almonds
- Flax Seed-Free – Replace the flax egg with 1/4 cup of unsweetened applesauce.
Frequently Asked Questions
Here I answered the most common questions about this healthy breakfast recipe.
Baked oatmeal is made from oats, which are healthy grains but high in carbohydrates. Baked oatmeal also contains fruits and maple syrup, which increases the carbs.
However, if you are not watching the carbs, baked oatmeal is a nutritious, healthy breakfast packed with plant-based proteins and fiber.
Baked oatmeal and regular oatmeal contain the same ingredients, and their nutrition profile is similar.
However, baked oatmeal is a great way to meal prep six healthy breakfasts in less than 10 minutes, so you don’t have to cook and clean dishes every morning.
A soggy baked oat contains too much liquid and not enough binders like oats or seeds.
It can also be that you undercooked the oats – your oven might be at a lower temperature, or you didn’t bake the baked oats long enough.
A recipe for baked oatmeal uses 2 cups of oats and serves six portions, which represent 1/3 cup of oats per bowl. Since the baked oatmeal contains other filling ingredients, it will serve a healthy filling breakfast for your day.
More Baked Oat Recipes
Below are some more baked oatmeal recipe or baked oats recipe to meal prep healthy breakfast all year round.
Did You Like This Recipe?
Lemon Blueberry Baked Oatmeal
- 2 ¼ cups Old-Fashioned Oats
- 1 teaspoon Cinnamon
- 1 tablespoon Chia Seeds
- ⅓ cup Unsweetened Shredded Coconut - or finely chopped almonds
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ⅓ cup Maple Syrup
- 1 ¼ cup Almond Milk
- 3 tablespoons Lemon Juice
- 1 tablespoon Lemon Zest
- 3 tablespoons Vegan Yogurt of Choice - or almond butter
- 1 Flax Egg - note 1
- 2 teaspoons Vanilla Extract
- 1 cup Blueberries - fresh or frozen
- Preheat the oven to 350°F (180°C). Oil an 8-inch x 8-inch square baking dish with cooking spray. Set it aside.
- In a small mixing bowl, prepare the flax egg – stir 1 tablespoon of flax meal and 3 tablespoons of lukewarm water. Set aside for 5-10 minutes until an egg-like texture forms.
- In a large bowl, combine the old-fashioned oats, baking powder, salt, chia seeds, coconut, and cinnamon.
- Stir in the wet ingredients: flax egg made before, almond milk, plant-based yogurt, lemon zest, lemon juice, vanilla extract, and maple syrup.
- Fold in fresh or frozen blueberries and stir to combine.
- Pour the lemon blueberry oat mixture into the prepared baking dish.
- If you like, sprinkle extra blueberries on top of the oatmeal.
- Bake on the center rack for 40-45 minutes at 350°F (180°C) or until the center is set, not soggy or soft. You know it's ready when the top is golden brown, and the sides are set and dry.
- Cool in the baking dish at room temperature until lukewarm before serving, or until cold to store in the fridge.
- Cool down completely, cover the baking dish with a piece of foil, and store in the fridge, for up to 4 days. Freeze in individual portions for up to 1 month in freezer bags.
- Serve cold or lukewarm. Microwave or cook in a non-stick saucepan with a splash of almond milk. Serve with a drizzle of nut butter or plant-based yogurt.