Jumpstart your morning with homemade Lemon Blueberry Baked Oatmeal. This hearty oatmeal bake is sweet, zesty, and scrumptious. The lemon-flavored oatmeal base is loaded with fresh blueberries and crunchy almonds. Enjoy a slice for breakfast or brunch.
Do you dream of eating cake for breakfast? You should give lemon blueberry baked oatmeal a try. Reminiscent of cake in its construction and appearance, this breakfast treat is sweet, flavorful, and hearty. One slice will keep you full all morning, thanks to an abundance of wholesome oats. Experience bright flavors of lemon and blueberry packed into every bite.
Lemon juice and zest create a freshness and vibrancy within the oatmeal base. Like my Lemon Blueberry Scones, the citrusy lemon complements the tangy blueberries for a vibrant and exciting flavor. The blueberries soften and burst in the oven, giving a blueberry muffin character to these baked oats.
You will love the quick preparation and ease of ingredients. Like my Strawberry Baked Oatmeal recipe, this baked oatmeal is great for meal prep. A slice can easily be enjoyed on the go too. Enjoy it for breakfast, brunch, or dessert - served warm or cold.
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You Will Love This Baked Oatmeal Recipe
- Baked oatmeal is an ideal make-ahead breakfast for busy mornings. It can be pre-portioned and frozen.
- Fresh, vibrant flavors of lemon and blueberry infuse the oatmeal batter for an irresistible breakfast.
- This easy breakfast recipe uses common ingredients and readily available produce.
- Lemon and blueberry baked oats are easy to make and bake in just 35 minutes.
- This breakfast recipe is customizable for diet restrictions and flavor preferences.
Ingredients
- Old-Fashioned Rolled Oats
- Light Brown Sugar (packed)
- Baking Powder
- Salt
- Lemon Zest
- Lemon Juice
- Milk - oat, almond, coconut, whole, 2%, nonfat
- Egg (room temperature)
- Vanilla Extract
- Almond Extract
- Unsalted Butter (melted)
- Almonds (chopped)
- Fresh Blueberries
See the recipe card for ingredient quantities.
Instructions
PREP - Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, and set it aside.
MIX THE LIQUID INGREDIENTS - Whisk together the milk, egg, lemon juice, vanilla extract, and almond extract in a medium-sized bowl.
MIX THE DRY INGREDIENTS - Mix the oats, baking powder, salt, brown sugar, and lemon zest in a large bowl.
MAKE THE OATMEAL BATTER - Pour the milk-egg mixture and melted butter into the bowl with the oat mixture and stir to combine.
STIR IN THE INCLUSIONS - Stir in the blueberries and chopped almonds until incorporated.
BAKE - Pour the mixture into the prepared dish. Bake for 35 - 40 minutes.
PRO TIP: Reserve a small portion of blueberries and almonds to sprinkle on top of the batter before baking.
Substitutions
- Lemon Juice and Zest - Lime Juice and Zest
- Unsalted Butter - Canola Oil, Avocado Oil, Coconut Oil
- Light Brown Sugar - Dark Brown Sugar, Maple Syrup, Granulated Sugar, Coconut Sugar (If using maple syrup, add it in alongside the liquid ingredients.)
- Blueberries - Blackberries, Strawberries, Raspberries
- Almonds - Pecans, Walnuts
Variations
- Vegan - Swap the egg for a flax seed egg, oil for the butter, and use dairy-free milk. Mix one tablespoon of flax seeds and three tablespoons of water to make a flax seed egg. Refrigerate for 15 minutes to thicken.
- Gluten-Free - Check the packaging of the oats to ensure that they are certified gluten-free.
- Low-Sugar - Substitute the sugar for stevia or monk fruit sweetener.
- Mix-Ins - Mix in flax, chia, or poppy seeds for added nutrients and texture. Stir in mini chocolate chips for additional sweetness and fun.
Try my strawberry variation of this recipe.
Other Baked Oatmeal Favorites
- Protein Baked Oatmeal with Chocolate Chunks
- Baked Apple Oatmeal
- Banana Bread Baked Oatmeal
- Cinnamon Roll Baked Oatmeal
- Baked Chocolate Peanut Butter Oatmeal
Suggested Equipment
- Pyrex Prepware 4-Quart Rimmed Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Microplane Grater
- Anchor Hocking 8-inch Square Glass Baking Dish
What To Serve With Baked Oatmeal
While a slice of lemon blueberry baked oats is delicious on its own, it is equally delicious topped with additional yummy ingredients like nut butter and yogurt. Drizzle with maple syrup or Mixed Berry Compote for extra sweetness. Top with fresh berries or sliced bananas. To add crunch, sprinkle with chopped nuts like almonds or pecans. For extra indulgence, top with homemade Chantilly Cream.
Should I serve baked oatmeal cold or warm? Serving temperature is up to your personal preference because baked oatmeal can be served cold or warm. To warm, microwave one slice for 45 seconds to 1 minute, or until heated through.
Storage
Cover the pan in foil or transfer slices to an airtight container. Refrigerate for up to 4 days.
Can you freeze lemon blueberry baked oatmeal? You sure can! Portion out the oatmeal slices. Freeze individually or in the same airtight container. (You can also store it in a freezer-safe zip-top bag, separating the layers with a sheet of wax paper.) Freeze for up to 3 months. Pull out slices as needed. Thaw completely in the refrigerator before eating.
Expert Tips
- Bake in a preheated oven. Preheat the oven before baking the oatmeal for even baking.
- Use room temperature ingredients. Room temperature ingredients blend more effectively, better incorporating them with the other elements.
- Roll the lemon before juicing. Press the lemon back and forth {like a rolling pin} before cutting into and juicing. Rolling the lemon makes it more pliable, which means easier juicing.
- Multiply the recipe to serve more — double or triple this recipe to feed a crowd.
- Slice portions ahead of time. For leisurely breakfast for the whole week, pre-slice the oatmeal.
Frequently Asked Questions
The top of the baked oatmeal will be golden brown while the interior will be set. It should no longer jiggle.
Yes, you can use frozen blueberries in this recipe. Do not thaw the berries before stirring them into the oatmeal batter. Use them straight from the freezer.
Do not use steel-cut oats in this recipe. They are cut thicker and take longer to cook thoroughly. Quick oats can be used, but quantity and baking time may need to be adjusted.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Lemon Blueberry Baked Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats
- ⅓ cup light brown sugar packed
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 1⅓ cups milk whole, coconut, almond, or oat
- 1 large egg room temperature
- ¼ cup lemon juice freshly squeezed
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoon unsalted butter melted
- 1 cup blueberries fresh or frozen
- ½ cup almonds chopped
- For Serving: Maple syrup, yogurt, nut butter, and fresh berries
Instructions
- Preheat the oven to 375° F. Grease an 8x8-inch baking dish with cooking spray, and set it aside.
- Whisk together the milk, egg, lemon juice, vanilla extract, and almond extract in a medium-sized bowl.
- In a large bowl, mix the oats, baking powder, salt, brown sugar, and lemon zest.
- Pour the milk-egg mixture and melted butter into the bowl with the oat mixture and stir to combine.
- Stir in the blueberries and chopped almonds just until incorporated.
- Carefully pour the mixture into the prepared dish. Bake for 35 - 40 minutes until the top of the oatmeal is golden brown and the oatmeal is set.
- Serve warm or cold.
Notes
- If using frozen berries, do not thaw them before adding them to the oatmeal batter.
- STORE: Cover the pan in foil or transfer slices to an airtight container. Refrigerate for up to 4 days.
- FREEZE: Portion out the oatmeal slices. Freeze individually or in the same airtight container. (You can also store it in a freezer-safe zip-top bag, separating the layers with a sheet of wax paper.) Freeze for up to 3 months. Thaw completely in the refrigerator before eating.
Nutrition
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