Lemon Blueberry Baked Oatmeal

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.

Ingredients

• 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

1. 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.

2. Add the dry ingredients to the wet. Stir in the rolled oats, poppy seeds, baking powder, and pinch of salt into the egg mixture.

3. Fold in the blueberries. Fold the blueberries into the batter and pour into a greased baking dish.

4. Bake. Bake the oatmeal for about 35 minutes or until the tip of a knife comes out clean.

5. Make the yogurt glaze. Mix the glaze ingredients together until well combined.

6. 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 ¼ cup for the oatmeal and ½ 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.

Equipment

For this recipe, you'll need liquid measuring cups, dry measuring cups, measuring spoons, mixing bowls, a whisk, silicone spatula, microplane, and a 9x9 baking dish.

More Sweet Breakfast Recipes

• Blackberry Lemon Bread
• Dairy-Free Waffles
• Fluffy Blueberry Dairy-Free Pancakes
• Oat Flour Crepes

Lemon Blueberry Baked Oatmeal

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.

5 from 6 votes

Print Rate

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6

Author: Lindsey Jenkins

Ingredients

Wet Ingredients

• 2 large eggs
• 1 ½ cups milk of choice
• ⅓ cup maple syrup
• zest of 1 lemon
• ¼ cup lemon juice
• 2 tablespoons melted coconut oil or melted butter
• 1 teaspoon vanilla extract

Dry Ingredients

• 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)

Instructions

• Preheat the oven to 375°F and grease your 8x8 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.

Notes

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 ¼ cup for the oatmeal and ½ 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 would also work really well here such as peaches, nectarines, or plums.