This post may contain affiliate links. See my disclosure for more info.
Lemon blueberry baked oatmeal with lemon yogurt glaze takes oatmeal to a whole new level. Enjoy it as a wholesome breakfast or snack. This recipe is dairy-free, gluten-free, and refined sugar-free.
Typically when it comes to breakfast, I prefer savory options like breakfast polenta or a Spanish zucchini omelet. But in the warmer months, sometimes nothing sounds better than overnight chia seed pudding or a bowl of fresh fruit with yogurt and peanut butter granola.
If you’ve ever struggled with the texture of mushy oatmeal, baked oatmeal is going to be a total game changer for you! As it bakes, it becomes light and fluffy and takes on a cake consistency, and then is drizzled with the best tangy yogurt lemon glaze.
Seriously, you’re going to want to drizzle it on everything.
- Rolled oats – for this recipe, you’ll want to use old-fashioned rolled oats. Use certified gluten-free oats if necessary.
- Poppy seeds – these add a nice little crunch and go really well with the lemon blueberry flavor profile.
- Baking powder – helps keep the oatmeal light and fluffy as it bakes.
- Pinch of salt – to round out the sweetness.
- Blueberries – for this recipe I used fresh, but you can also use frozen.
- Eggs – these are added to bind it all together and also add protein.
- Milk of choice – if dairy-free, choose an unsweetened option.
- Lemon – we’ll be using both the zest and the lemon juice for tanginess and a bright lemon flavor.
- Maple syrup – adds a subtle sweetness to the oatmeal without making it overly sweet.
- Melted coconut oil or melted butter – for added moisture and richness.
- Vanilla extract – helps amp up the flavor.
- Yogurt glaze – unsweetened plain yogurt (dairy-free or regular), lemon zest and juice, and a little maple syrup.
How to Make Lemon Blueberry Baked Oatmeal
- Mix together the wet ingredients. Add the eggs, milk, lemon zest, lemon juice, maple syrup, coconut oil or butter, and vanilla extract to a large bowl. Whisk together until combined.
- Add the dry ingredients to the wet. Stir in the rolled oats, poppy seeds, baking powder, and pinch of salt into the egg mixture.
- Fold in the blueberries. Fold the blueberries into the batter and pour into a greased baking dish.
- Bake. Bake the oatmeal for about 35 minutes or until the tip of a knife comes out clean.
- Make the yogurt glaze. Mix the glaze ingredients together until well combined.
- Assemble. Once the oatmeal has cooled down for a few minutes, drizzle with the glaze, and serve with more fresh blueberries (optional).
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this blueberry lemon baked oatmeal using what you already have? Here are some ideas…
- No poppy seeds? – you can either add in some chia seeds for a similar texture or just omit them completely.
- Make it egg-free – replace with flax eggs (the ratio per egg is 1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the flax eggs gel up for a few minutes to thicken before adding them to the batter.
- No maple syrup? – use honey instead, but reduce the amount to 1/4 cup for the oatmeal and 1/2 tablespoon for the glaze since it’s sweeter than maple syrup.
- Variations – use another kind of berry such as blackberry or raspberry or a berry mixture. Stone fruits such as peaches, nectarines, or plums would also work really well.
More Sweet Breakfast Recipes
Lemon Blueberry Baked Oatmeal
- 2 cups old-fashioned rolled oats
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- pinch of salt
- 1 cup blueberries, plus more for topping
Lemon Yogurt Glaze
- ¼ cup unsweetened plain yogurt dairy-free or regular
- 1 tablespoon maple syrup
- ½ teaspoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon poppy seeds (optional)
- Preheat the oven to 375°F and grease your 8×8 pan.
- In a large bowl, whisk together the eggs, milk, maple syrup, lemon zest, lemon juice, coconut oil or butter, and vanilla extract.
- Stir the rolled oats, poppy seeds, baking powder, and pinch of salt into the wet ingredients. And then fold in the blueberries.
- Pour the batter into the greased baking dish and bake the oatmeal for 35-40 minutes or until the tip of a knife comes out clean and it's lightly golden around the edges.
- In a small bowl, mix together the yogurt, lemon zest, lemon juice, and maple syrup.
- Let the oatmeal cool down for a few minutes, drizzle with the glaze and add a sprinkle of poppyseeds and more blueberries if desired. Can be eaten warm or cold.