this blueberry lemon baked oatmeal is bursting with spring flavor and comes together so easily. make it over the weekend & eat it all week long!
I’ve gotten a lot of requests for a blueberry baked oatmeal – but rather than just plain old blueberry, I wanted to zing it up with some springtime flavor so I added fresh lemon zest and oh my goodness! It definitely took this dish to the next level.
I love lemon so much – it bring so much brightness to a dish and it pairs perfectly with berries. This dish would work beautifully with raspberries, strawberries or blackberries so if you’re not a blueberry fan, feel free to swap in any of those!
As always, this dish is quick and easy, coming together in just about 40 minutes (most of which time it’s just baking in the oven!) and offers whole grains, fiber, heart-healthy fats and a TON of flavor.
It’s not super high in sugar, but the natural sweetness of the berries (especially when baked!) makes this bar good enough to eat even for dessert (you could even add a scoop of vanilla ice cream!). In fact, using these baked oatmeals for snacks and desserts has become a regular thing around here.
If lemon and blueberry aren’t your thing, you can also try any of these baked oatmeal flavor combos:
- peanut butter apple baked oatmeal
- chocolate chip walnut zucchini baked oatmeal
- baked cherry vanilla almond oatmeal
- chocolate chip banana baked oatmeal
- carrot cake baked oatmeal
- cinnamon raisin walnut baked oatmeal
- apple cinnamon walnut baked oatmeal
And if none of those do it for you, don’t worry because there will certainly be more to come!
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this blueberry lemon baked oatmeal is bursting with spring flavor and comes together so easily. make it over the weekend & eat it all week long!
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 3 tablespoons pure maple syrup (for a sweeter taste, use 3 tablespoons of packed brown sugar)
- 1 1/2 cups of plain unsweetened soymilk (or milk of choice)
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz. fresh blueberries, washed
- Optional for serving: yogurt, maple syrup, additional blueberries
Instructions
- Preheat oven to 375 degrees F.
- Grease an 8×8 baking dish (you can use smaller or larger but cooking times will vary. For a smaller pan, you will have to bake longer to ensure it’s fully cooked in the center).
- Combine oats, baking powder, chia seeds and salt in a medium mixing bowl
- Combine maple syrup, milk, egg and vanilla in a separate, smaller mixing bowl
- Add wet to dry mixture, folding gently to combine. Let sit for 2 minutes to allow chia seeds to soak up some of the moisture
- Gently fold in lemon zest and blueberries
- Pour into greased baking dish using a spatula to spread the mixture evenly throughout the dish
- Bake for 30 minutes or until golden brown (because every oven is different, I recommend plunging a knife or cake tester into the center of the dish to test if it’s done, if it comes out clean or just a bit wet, it’s done).
- Allow to cool completely before slicing. You don’t HAVE to wait, but note that the squares may fall apart a bit if you’re scooping it out of the dish right when it comes from the oven.
- Top with toppings of choice
Notes
Store in an air-tight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave right before eating. if it seems dry upon reheating, add a drizzle of maple syrup after heating for extra moisture.
Keywords: breakfast, blueberry, lemon, oatmeal
what do you recommend pre-heating your oven to?
Oh my gosh – not sure how that fell off the recipe when I put it in! 375 degrees F! 🙂