Lemon Blueberry Baked Oatmeal is one of my favorite summer flavor combinations. It is fresh, light and goes so well together, not to mention that lemons and blueberries are in season!
Are you looking for a wholesome and delicious breakfast option that’s both nutritious and dietitian-approved? Then I’m so glad you’re here becaue this Lemon Blueberry Baked Oatmeal recipe is not only quick and easy, it’s also very healthy!
Made with rolled oats, milk, chia seeds, fresh lemon juice and zest, juicy blueberries, and eggs. This blueberry lemon baked recipe is a perfect way to start your day.
The topping of Greek yogurt and lemon adds a creamy, tangy finish that elevates this dish to the next level.
As a dietitian, I love this recipe because it’s packed with fiber, protein, and antioxidants, making it a balanced and satisfying meal that will keep you energized all morning.
Plus, it’s easy to prepare and can be made ahead for a convenient, healthy breakfast throughout the week.
Jump to Recipe5 Reasons You’ll Love This Lemon Blueberry Baked Oatmeal
If you love baked oatmeal recipes, then you’ll love this one because it’s:
Packed with Nutrients. This baked oats recipe is a powerhouse of nutrition. With rolled oats, chia seeds, and fresh blueberries, you’re getting a hearty dose of fiber, antioxidants, and omega-3s. It’s a delicious way to support heart health and keep your digestive system happy.
Cleanup is so quick! All you need to make this blueberry baked oats recipe is a single baking dish, a whisk, and wet and dry measuring cups.
Super Simple to Make. No need for fancy gadgets or hard-to-find ingredients here. This recipe uses everyday kitchen staples and is straightforward to prepare.
The Perfect Breakfast Meal Prep Recipe. Save time on busy mornings with this perfect meal prep recipe. Bake a batch on Sunday, and you’ll have a healthy, grab-and-go breakfast ready for the week. Just reheat a slice and enjoy!
Quick and Convenient: From mixing to baking, this recipe takes less than an hour. It’s a lifesaver for those hectic mornings when you need a nutritious breakfast that’s ready in no time.
Delicious & Refreshing: The vibrant flavors of fresh lemon and juicy blueberries make this baked oatmeal a breakfast treat you’ll crave. The creamy Greek yogurt lemon topping adds an extra layer of flavor, making every bite tasty.
Ingredients to Make This Lemon Blueberry Baked Oatmeal Recipe
Eggs: You’ll need two eggs to hold the baked oatmeal together. For a vegan option, you can substitute the eggs with flax eggs.
Sweetener: Pure maple syrup is used to naturally sweeten the recipe, along with a touch of vanilla extract for added flavor.
Lemon flavor: Fresh lemon juice and fresh lemon zest from one lemon provide a true tart lemon zing that complements the blueberries perfectly.
Moisture: To keep your baked oatmeal from drying out, add a little milk (feel free to use any milk you want here). This ensures a moist, delicious breakfast bake.
Rolled oats: Old fashioned rolled oats form the base of this baked oatmeal. Avoid using steel-cut oats, as they won’t cook properly in this recipe and no quick oats otherwise they will be too soggy.
Baking staples: Baking powder is essential for helping the oatmeal bake up just right.
Mix-ins: Fresh blueberries add a burst of flavor and a boost of antioxidants to this oatmeal bake.
For the topping: The lemon yogurt topping is made with Greek yogurt, a small squeeze of fresh lemon juice and some lemon zest. It adds a creamy, tangy finish that you’ll love.
How do I Make Baked Lemon Blueberry Oatmeal
Prep your pan. Preheat your oven to 350 degrees F and spray a 9×9 inch pan with nonstick cooking spray for a prepared baking dish.
Mix the wet ingrdients. In a large bowl, mix together the egg and maple syrup FIRST otherwise you may end up with curdled eggs when the lemon juice is added to unmixed egg. Next, mix in the remaining wet ingredients until smooth. Alternatively, if you’re like me and you are trying to minimize dishes, then you can add the wet ingredients into the pan directly and whisk them together in your baking dish.
Add the dry ingredients. Stir in the dry ingredients and fold in the blueberries.
Bake & cool. Bake your lemon blueberry baked oatmeal until the edges are slightly golden brown and the edges pull away. Insert a toothpick in the middle and make sure it comes out clean.
Add your high protein topping. This step is optional but I love to add a creamy topping to my baked oats. I usually add a Greek yogurt and lemon mixture for more flavor.
Substitutions and Additions
Substitutions:
Eggs: For a vegan or plant based version, substitute each egg with a flax egg (1 tablespoon ground flaxseed meal + 3 tablespoons water per egg). Let it sit for 5 minutes to thicken before adding to the recipe.
Milk: Use any milk of your choice—almond, soy, oat, or coconut milk work well. For a richer flavor, try using coconut milk.
Sweetener: Replace the 1/4 cup maple syrup with honey or agave syrup, adjusting the amount to taste.
Butter: Swap butter for coconut oil to keep the recipe dairy-free.
Greek Yogurt Topping: For a dairy-free option, use coconut yogurt or almond yogurt instead of Greek yogurt.
Switch out the chia seeds. I used chia seeds in this recipe as way to boost protein and healthy fats. But if you’re not a fan of whole chia seeds, you can try ground chia seeds that might be easier for you to absorb or ground flaxseed. You can also just leave it out.
Additions:
Nuts: Add chopped nuts like almonds, walnuts, or pecans for extra crunch and protein.
Seeds: Mix in seeds such as pumpkin seeds, poppy seeds, or sunflower seeds for added nutrition.
Dried Fruit: Include dried fruits like cranberries or raisins for a sweeter twist.
Spices: Sprinkle in cinnamon or nutmeg for a warm, cozy flavor.
Tips for Making the Best Baked Oatmeal
Use Old-Fashioned Rolled Oats: Avoid using quick oats or steel-cut oats, as they will yield a different texture. Old-fashioned rolled oats work best for a soft, chewy baked oatmeal.
Let the Batter Rest: After mixing all the ingredients together, let the batter rest for about 10-15 minutes if you have time. This allows the oats to absorb the liquid, resulting in a better texture.
Grease the Baking Dish: To prevent sticking, lightly grease the baking dish with butter or coconut oil, or use parchment paper.
Even Distribution of Blueberries: When adding fresh blueberries to the batter, gently fold them in to distribute evenly throughout the oatmeal.
Adjust Baking Time: Baking time may vary depending on your oven and the size of your baking dish. Check for doneness by inserting a toothpick into the center—when it comes out clean, the baked oatmeal is ready.
Cool Before Slicing: Let the baked oatmeal cool in the pan for 10-15 minutes before slicing. This helps it set and makes it easier to cut into neat squares or slices.
How do I make sure the baked oatmeal is balanced with protein, fiber, and fats to avoid blood sugar spikes?
To ensure balanced nutrition, include ingredients like eggs or protein powder (or flax eggs for a vegan option) for protein, rolled oats and chia seeds for fiber, and a source of healthy fats such as nuts or coconut oil. These components help slow down the digestion process, preventing rapid spikes in blood sugar levels.
How do I make this baked oatmeal recipe gluten-free?
Use certified gluten-free rolled oats to ensure the recipe is gluten free. Oats themselves are naturally gluten-free, but they can be cross-contaminated during processing. Ensure all other ingredients, like baking powder and flavorings, are also gluten-free or certified as such.
How do I make a dairy-free baked oatmeal recipe?
For a dairy free version, replace dairy milk with unsweetened almond milk, soy milk, oat milk, or any other plant-based milk of your choice. Substitute butter with coconut oil or another dairy-free spread. For the Greek yogurt topping, use coconut yogurt or almond yogurt instead.
Do you eat baked oatmeal hot or cold?
Baked oatmeal is typically enjoyed hot, straight from the oven. It can also be reheated in the microwave or oven if you prefer to enjoy it warm later. Some people also enjoy it chilled, especially during hot weather.
Can I use steel-cut oats or quick oats?
It’s best to use old-fashioned rolled oats for baked oatmeal. Steel-cut oats require a longer cooking time and may not soften adequately in the baked oatmeal. Quick oats can become mushy since they are finely cut and absorb liquid more quickly, altering the texture of the dish.
Health Benefits of Key Ingredients in this Lemon Baked Oatmeal Recipe
Lemon Blueberry Baked Oatmeal is not only delicious but also packed with health benefits.
Here’s a breakdown of why each ingredient is good for you:
Rolled Oats: Rich in fiber, oats help regulate cholesterol levels and keep you feeling full longer.
Blueberries: Packed with antioxidants, blueberries support brain health and contribute to overall immune support.
Chia Seeds: High in omega-3 fatty acids and fiber, chia seeds promote heart health and aid in digestion.
Eggs: A great source of protein and essential nutrients, eggs provide sustained energy and support muscle repair.
Serving Suggestions
Enhance your Lemon Blueberry Baked Oatmeal experience with these serving ideas:
Fresh Fruit: Serve with extra fresh blueberries or slices of strawberries for added freshness and color.
Nuts and Seeds: Sprinkle with chopped almonds, walnuts, or pumpkin seeds for extra crunch and nutrition.
Honey Drizzle: Drizzle with a touch of honey or maple syrup for those who prefer a sweeter touch.
Warm Beverage: Pair with a cup of hot coffee or tea to complete your cozy breakfast experience.
Baked Oatmeal Variations
Get creative with these variations of the Lemon Blueberry Baked Oatmeal recipe:
Lemon Raspberry Twist: Swap blueberries for fresh raspberries for a tangy twist. Add a tablespoon of raspberry jam for extra sweetness.
Tropical Paradise: Substitute lemon zest and juice with lime zest and pineapple chunks. Top with toasted coconut flakes before serving.
Apple Cinnamon Crunch: Add diced apples and a sprinkle of cinnamon to the batter. Top with a cinnamon streusel made from oats, brown sugar, and butter.
FAQs (Frequently Asked Questions)
Yes, this baked oatmeal can be prepared ahead and stored in the refrigerator or freezer for convenience.
Yes! Use your favorite yogurt or whipped cheese for a different flavor profile.
Adjust the amount of maple syrup or honey according to your taste preferences.
Yes, you can absolutely use frozen blueberries in this Lemon Blueberry Baked Oatmeal recipe. Frozen blueberries work well and can be used directly from the freezer without thawing. They may slightly discolor the batter, but this doesn’t affect the taste or texture significantly. Just fold them into the batter gently to avoid excess moisture.
How to Reheat & Store Baked Blueberry Oatmeal
You can store your baked oatmeal in the baking dish you cooked it in. Just cover it with plastic wrap or aluminum foil and store it in the fridge. You can also portion it out into individual servings and store it in the fridge or freezer. This is a great breakfast to have on hand for those busy mornings. To reheat, you can either microwave it for a couple of minutes or warm it up in the oven.
How Long Will Baked Oatmeal Last in the Fridge?
If properly covered, baked oatmeal should last 3-4 days in the refrigerator.
Can I Freeze This High Protein Baked Oats Recipe?
Yes! You can freeze your baked oatmeal for up to two months. Just let it cool completely after cooking, then place it in a freezer-safe container or bag. When you’re ready to eat it, just let it thaw overnight in the fridge and reheat as desired.
This recipe is easy to make and can be enjoyed by people with various dietary needs. It can be made gluten-free, dairy-free, refined sugar-free, and vegan too! Give this one pan baked oatmeal recipe a try for your next breakfast or brunch dish. I hope you enjoy it as much as I do!
More Healthy Breakfast Recipes:
- High Protein Cottage Cheese Muffins (Blueberry)
- High Protein Cottage Cheese Pancakes
- Blended Chocolate Overnight Oats
- High Protein Banana Bread Recipe: No Added Sugar
If you try this Lemon Blueberry Baked Oatmeal recipe or any other recipe on The Mom Nutritionist blog, then don’t forget to rate the recipe and leave a comment below! And if you took some pictures, share it on Instagram so I can repost on Stories!
Lemon Blueberry Baked Oatmeal (High Protein, no Banana)
Equipment
Ingredients
Wet Ingredients
- 2 eggs
- 1/4 cup maple syrup
- 2 tablespoons butter melted
- 1 teaspoon vanilla
- 2 cups milk of choice
- Juice from one medium lemon
- zest from one medium lemon
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
Mix-ins
- 1 cup blueberries fresh or frozen
Greek Yogurt Lemon Topping Per Serving
- 2 tablespoons Greek yogurt plain
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
- Prep your pan. Preheat your oven to 350 degrees F and spray a 9×9 inch pan with nonstick cooking spray for a prepared baking dish.
- Mix the wet ingredients. In a large bowl, first mix together the egg and maple syrup thoroughly. This is because citric acid will curdle eggs unless they are protected by the addition of sugar. Then mix in the remaining wet ingredients.
- Add the dry ingredients. Stir in the dry ingredients and fold in the blueberries.
- Pour mixture into prepared pan. Bake for 35-45 minutes or until the edges are slightly golden brown, center is set and an inserted toothpick comes out clean. Remove from the oven, allow to cool for 10 minutes, while you make the lemon yogurt topping.
- Add your high protein topping. This step is optional but I love to add a creamy topping to my baked oats.*