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This scrumptious Baked Lemon Blueberry Oatmeal is perfect for breakfast or brunch! Sweet, zesty, hearty, and with a wonderful texture, this is a great meal to whip up for the week ahead.
You are going to love this Baked Blueberry Oatmeal recipe, It’s so good! Tangy sweet blueberries complement zingy lemon for a wonderful flavor profile, perfect to kick off the day! Wrap them all up with honey-covered oats and you’ve got yourself an addictive breakfast recipe, you can make a big batch, it’s perfect for guests too.
If you’re looking for other delicious breakfast recipes, when not also try my Healthy Pumpkin Pancakes and my Easy Shakshuka Recipe With Feta!
why you’ll love this Baked Oatmeal breakfast recipe
- Flavor! Blueberries and Lemons make such a great combination. Tangy lemon zest and tart/sweet blueberries come together for a mouthwatering mix of flavors.
- Crunchy chewy oatmeal. Old fashioned oats are mixed with honey for a sweet, moist, and satisfyingly chewy bite. So filling and the perfect way to jumpstart your morning.
- An easy oatmeal recipe. Simple to prep, this goes from pantry to table in 25 mins, great for meal prep and enjoy for a few days without having to worry about what to make for breakfast.
ingredients
- Rolled Old Fashioned Oats
- Honey or maple syrup
- Baking Powder
- Kosher Salt
- Coconut Milk
- Egg
- Coconut Oil
- Lemons
- Vanilla Extract
- Blueberries
- Plain Yogurt (optional) for serving
how to make baked lemon blueberry oatmeal
- Make your oatmeal mix – In one bowl, mix your dry ingredients, in another mix your wet ingredients. Pour the liquid into the dry mix and fully combine. Then fold in 3/4 cup of the blueberries.
- Bake – Spread the oatmeal mix in a prepared baking dish until it is smooth on top. Top with the rest of the bleuberries. Bake for 25-30 mins.
- Allow to cool, divide into squares, serve, and enjoy!
recipe notes and tips
- Use a preheated oven.
- Feel free to use different kinds of fruit, add more berries, loads of possibilities!
- Make gluten-free by using gluten-free oats.
- Be sure to have the liquid ingredients at room temp before mixing. Room temperature ingredients will blend better.
- Don’t substitute instant oats, as it will turn out mushy!
- If you don’t have fresh, you can use frozen blueberries – no need to defrost.
- Serve with some plain yogurt or Greek yogurt. This is optional, you may use coconut whipping cream or a scoop of sugar-free ice cream.
- Also, you may want to double up for a bigger crowd! This recipe can easily be doubled if you have an influx of guests!
FAQ’s
Baked oatmeal is great to make ahead of time. You can store it in an airtight container in the fridge for 4-6 days. If you are meal prepping, separate portions into smaller containers or ziplock bags, so they’re ready for you to grab and go. You can put a portion in the microwave for a few seconds to heat it up.
These squares of yumminess are great on their own, but you can always top with plain yogurt, Greek yogurt, sour cream, maple syrup, or just a pat of butter for a silky buttery kick! Make it a dessert by adding a scoop of your favorite healthy ice cream.
Lemon and blueberry are a match made in flavor heaven but you can of course swap in all kinds of fruit and nuts! Strawberries, cherries, cranberries, peaches, and apples will all work well, but feel free to experiment – there are so many options!
Also, you can also throw in some nuts for another flavor twist! Pecan, almonds, or hazelnuts would work great.
Absolutely, it freezes so well! Just cut into squares, place in an airtight, freezer-safe container then place in the freezer for up to 2 months.
other breakfast recipes
- Easy Protein No Bake Cheesecake Cups
- Overnight Oatmeal Recipe
- Blueberry Protein Pancake Recipe
- Gluten-Free Eggnog Waffles
- Pumpkin Chia Pudding
- Healthy Pumpkin Waffles
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Lemon Blueberry Baked Oatmeal
Ingredients
- 2 cups rolled old-fashioned oats
- 1/2 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups almond or coconut milk
- 1 large egg
- 1 Tablespoon coconut oil, melted
- zest and juice of 1 1/2 large lemons
- 2/3 tbsp pure vanilla extract
- 1 tsp Cinamon , optional
- 1 cup fresh blueberries, divided
- OPTIONAL: Serve with plain yogurt and fresh berries
Instructions
- Preheat the oven to 375°F and spray an 8×10 inch baking dish with cooking spray.
- Line it with parchment paper to make things to clean afterward.
- In a large mixing bowl, combine oats, baking powder, Cinnamon (if using), lemon zest, and salt.
- In another bowl whisk eggs, milk, maple syrup or honey, lemon juice, oil, and vanilla extract.
- Next, pour the liquid mixture into the oats. Gently fold to fully combine.
- Stir in 3/4 cup of the blueberries and fold again.
- Now pour the mixture into the prepared baking dish, using a spatula or the back of a spoon, hard-pack the mixture to create an even smooth top. Add the rest of the blueberrues on top.
- Bake for 25-30 minutes or until the topping smells toasty and looks golden brown.
- Place the pan on a wire rack to cool completely.
- Divide into 6 squares, garnish with the remaining fresh berries on top, and serve with plain yogurt.
Video
Notes
- Use a preheated oven. Depending on your oven it may need to bake 5-10 mins longer than the suggested time.
- Cinnamon added in the video (optional)
- Feel free to different kinds of fruit, loads of possibilities!
- Allow it to cool off completely so it thickens. Let it sit for 15 minutes before serving.
- Make gluten-free by using gluten-free oats.
- Be sure to have the liquid ingredients at room temp before mixing. Room temperature ingredients will blend better.
- Don’t substitute instant oats, as it will turn out mushy!
- If you don’t have fresh, you can use frozen blueberries – no need to defrost.
- Serve with a dollop of plain yogurt or Greek yogurt.
- Double up for a bigger crowd! This recipe can easily be doubled if you have an influx of guests!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I put this together last night and baked it this morning. Soooooo good! I love the lemon blueberry combo so I’m so happy I found this recipe. I will definitely make it again!
Nice. Glad you like it
This was amazing! I substituted olive oil for coconut oil, unsweetened applesauce for honey and also added lots of egg whites for additional protein.
Nice. Love it. Thanks for the feedback.
Absolutely delicious – the flavors are so complimentary and this works great for breakfast meal prep.
Pro tip add a dollop of Greek Yoghurt or lemon flavoured Yoghurt when serving – phenomenonal
I had to tweak the recipe a bit because it was WAY too soupy but it’s tasty. One part of the recipe says bake 18-20 minutes and another part says 25-30. I wasn’t sure what that mean so I started checking 18 and ended up at the 30 minute mark before taking it out.
I will fix that. Thank you.
This was amazing ! Thank you for sharing
Thanks for the feedback. Glad you liked it
THANK YOU for this recipe, it’s one of my favorite flavor combos. I made these as muffins so they’re easier to grab for breakfast this week. Used frozen raspberries, blueberry, and blackberries. The batter was a little soupy, so I added some more oats. Ended up having to bake them for 45 minutes. Might try vanilla soy milk next time. Thank you!
This recipe is great. I shared with my daughters and a few friends.
I wish I would have used a 9×13 to make it less thick but regardless it turned out great. I substituted coconut oil with almond oil.
So glad you loved it. Thanks for the feedback
I just made this and I LOVE it. I also shared it with my daughters and a few friends.
I didn’t have or couldn’t find my coconut oil so I substituted almond oil.
It turned out perfect and it’s delicious! Thank you, Julie
Love the substitution.
I must say, this baked oatmeal recipe is spectacular. I’ve never written a review on any food website before but I just needed to here. It’s so flavorful and balanced. Beyond delicious. It’s healthy yet tastes just as good as any unhealthy dessert. My only comment is that cinnamon isn’t listed in the ingredients list, yet its an essential part of the recipe (and it’s listed in the instructions).
Thank you. So glad you loved it
The flavor was great but it was very soggy. How can I tweak the recipe so it’s more crispy?
Oven temps vary. Try to make it more and once you let it sit and cool off, it will get to the right consistency. You can also add more oat, about 1/2 cup more if you want it to be much thicker in tecture.
Ingredient list leaves out cinnamon, requires blueberries be divided, but directions requires adding whole cup of berries and omits honey, lemon juice. Need to reread your recipes before publishing
Hi Diane. Thanks for bringing these to my attention. I swear sometimes I am half asleep when I work. 5 kids alone are quite exhausting haha. I promise to reread them to triple check moving forward. Everything is fixed now. and I didn’t use cinnamon. Not even sure how in the world I even typed that on there. Also, I used maple syrup to make it even though honey can also be used.
There is cinnamon added in the video – but love cinnamon so looking forward to trying. I don’t eat eggs so going to try a flax egg substitute. Thanks for sharing the recipe 🙂
So it seems lol. I’ve made it with cinnamon before but my kids seem to like it more without. Either way is fine. I will update it as an optional add on. Let me know if it works with flax eggs