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A close-up of lemon blueberry baked oatmeal.

Lemon Blueberry Baked Oatmeal

Katelyn Theofanis
Jumpstart your morning with homemade Lemon Blueberry Baked Oatmeal. This hearty oatmeal bake is vibrant from fresh lemon juice and zest. Loaded with fresh blueberries and crunchy almonds, this easy oatmeal dish is perfect for breakfast or brunch.
5 from 7 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 6 servings
Calories 314 kcal

Equipment

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

Calories: 314kcalCarbohydrates: 40gProtein: 9gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 48mgSodium: 206mgPotassium: 327mgFiber: 5gSugar: 18gVitamin A: 264IUVitamin C: 8mgCalcium: 171mgIron: 2mg
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