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.