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!
- 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
- 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
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