Lemon Blueberry Baked Oatmeal Recipe
This delicious blueberry lemon baked oatmeal recipe is the perfect way to start your day! Packed with wholesome ingredients, zingy lemon, and sweet blueberries, this baked oatmeal is sure to be a new family favorite.
Servings: 6 Servings
Calories: 366kcal
Ingredients
- ¼ Cup salted butter, melted and cooled slightly
- 2 large eggs
- ½ Cup pure maple syrup
- ¼ Cup unsweetened applesauce
- ¼ Cup lemon juice
- 1 Tablespoon lemon zest (approximately the amount from 1 medium lemon)
- 1 + ½ Cups milk of choice (I use skim or 2% dairy milk, you can also used plant-based milk if preferred)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 Cups old fashioned oats (also called rolled oats)
- 1 + ½ Cups blueberries* (fresh or frozen)
- Optional toppings. Top your lemon blueberry baked oatmeal with extra maple syrup, a dollop of vanilla Greek yogurt, chia seeds, or chopped nuts (like pecans, walnuts, or sliced almonds). You can also toss on some additional blueberries if you'd like!
Instructions
- Preheat your oven to 350°F and spray an 8x8 or 9x9-inch baking dish with nonstick cooking spray and set aside.
- Whisk the wet ingredients together in a large mixing bowl. This includes the milk, eggs, maple syrup, melted butter, applesauce, lemon juice, and vanilla extract.
- Slowly mix the dry ingredients into the wet ingredients. This includes the lemon zest, baking powder, salt, cinnamon, and oats.
- Gently stir in the blueberries to the oatmeal mixture.
- Carefully pour the oat mixture into the prepared baking dish and spread it out in an even layer.
- Bake for 35 minutes, or until the center appears to be almost set and the edges are golden brown.
- Let the lemon blueberry baked oatmeal cool for 5 minutes before serving. Then, spoon or slice the oatmeal and serve it with your favorite toppings.
- After serving, cover cooled leftovers tightly and store in the refrigerator for up to 1 week.
Video
Notes
*If using frozen blueberries, there is no need to thaw prior to using.
Recipe Variations and Substitutions
- Use banana instead of applesauce. Option to replace the applesauce one-for-one with mashed banana. Please note, banana has a pretty strong flavor, but is a lovely complement to both lemon and blueberry for this recipe.
- Add poppy seeds. If desired, mix 1 tablespoon of poppy seeds into the dry ingredients. Poppy seeds add a slightly nutty flavor.
- Try raspberries in place of blueberries. Raspberries are a common substitute for blueberries and have a similar, slightly sweet flavor.
- To Store: Let the lemon blueberry baked oats cool to room temperature, then wrap leftovers tightly with plastic wrap or transfer them to an airtight container. They’ll stay fresh in the fridge all week long, up to 5 days.
- To Reheat: The microwave is the quickest and easiest way to reheat baked oats. Heat in short intervals until your desired warmth is reached.
- To Freeze: Lemon blueberry baked oatmeal is freezer-friendly! Cut leftover oats into individual portions, wrap them tightly in plastic, then place in a freezer-safe plastic bag. Freeze for up to 3 months and let thaw in the fridge overnight before reheating.
Nutrition
Calories: 366kcal | Carbohydrates: 56g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 280mg | Potassium: 381mg | Fiber: 5g | Sugar: 25g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 186mg | Iron: 2mg
