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!

blueberry lemon baked oatmeal // cait's plate

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:

And if none of those do it for you, don’t worry because there will certainly be more to come!

blueberry lemon baked oatmeal

Author: Cait
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 6–9 squares 1x
Category: breakfast
Method: baked

Description

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!

Scale

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