Go Back
+ servings
side shot of a blueberry oatmeal bake piece on a white plate

Lemon Blueberry Baked Oatmeal

This scrumptious Baked Lemon Blueberry Oatmeal is perfect for breakfast or brunch! Sweet, zesty, hearty and with a wonderful texture
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 357kcal
Author Rena


  • 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


  • Preheat the oven to 375°F and spray an 8x10 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.



  • 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!


Calories: 357kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 27mg | Sodium: 216mg | Potassium: 370mg | Fiber: 4g | Sugar: 27g | Vitamin A: 53IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 4mg