This healthy lemon blueberry baked oatmeal is bursting with fresh lemon flavor and juicy berries. Using simple ingredients this is a quick breakfast to prepare for meal prep for a busy week.
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Why This Lemon Blueberry Baked Oatmeal Is The Best!
Easy baked oatmeal is a healthy breakfast bursting with fresh flavors. If you love the combination of lemon and blueberries this will become your new favorite breakfast bake. It's flavor is similar to a blueberry lemon muffin, with a softer texture.
I have several different baked oatmeal recipes that I have made throughout the years and I was surprised at how much I enjoyed the lemon flavor with the oatmeal. And the added pop of juicy blueberries makes this baked oatmeal recipe a winner. It will definitely be added to our breakfast rotation.
If you are looking for baked oats without banana, then this oats recipe is for you. I think that is why the lemon flavor shines so well too. When banana is added to many recipes it has a tendency to overpower the flavor of the other ingredients. I added applesauce for moisture because it has a more subtle flavor.
Equipment Needed
baking dish- use either a 9x6 or 8x8 inch baking dish for the recipe. If you double the recipe it will fit in a 13x9 inch baking dish.
Key Ingredients
oats- old-fashioned oats are my go to for baked oatmeal recipes. You can use quick oats although it may slightly change the texture of the oatmeal bake. Do not substitute instant oats because those would become mushy. Also steel cut oats would not work in this baked oatmeal recipe because they take much more liquid and time to cook.
fresh blueberries- I love using fresh fruit whenever possible but you can always use frozen blueberries if you prefer. No need to thaw, just add them to the oat mixture.
lemon- you will need a fresh lemon to make this recipe because you will also need to zest the lemon.
maple syrup- pure maple syrup is always what I use. Pancake syrup is corn syrup with artificial flavorings.
Step-By-Step Instructions
Preheat the oven to 350 degrees Fahrenheit. Lightly spray a baking dish with cooking spray.
In a large bowl mix together the egg, maple syrup, apple sauce, almond milk, lemon juice and lemon zest. Once the wet ingredients are mixed add the dry ingredients, to the same bowl. This is such an easy recipe because you can mix everything together in the same bowl.
Sprinkle the fresh berries into the batter. You should expect the batter to be very runny. Pour the oat mixture into the prepared baking dish. Place in the oven and bake for 40 minutes or until set.
While the oatmeal is baking, make the blueberry syrup. Add the blueberries and maple syrup to a small saucepan over medium heat. When the syrup heats up it will begin to break down the berries. You can use a fork to help mash the berries. This will take 2-3 minutes. Stir the cornstarch and water together in a small bowl, making sure cornstarch is dissolved. Pour into the blueberry mixture. The cornstarch will thicken the syrup.
Storage Suggestions
Store leftovers in the refrigerator in an airtight container for up to 3-4 days. Reheat in the microwave for 60-90 seconds.
Make Ahead
Baked oatmeal is the perfect make ahead breakfast. Make a double batch in a 13x9 inch casserole dish and store in the refrigerator for leftovers for the week.
This oatmeal casserole can also be made ahead and frozen for 1-3 months. Allow the baked oatmeal to cool completely at room temperature. Then wrap in a layer of plastic wrap and an extra layer of aluminum foil. If you prefer individual portions, you can cut the baked oatmeal into pieces and wrap separately for a quick grab and go breakfast.
Substitutions
almond milk- I always have almond milk on hand, however you can use any non-dairy milk of choice. Cashew milk, soy milk or even regular cow's milk can be substituted in the recipe. Just remember that will change the calorie count.
coconut oil- oil helps bind the oats together. You can use any neutral flavored oil in the recipe or even substitute melted butter.
blueberry syrup- because I had additional blueberries I thought this would make a great topping for the lemon blueberry oatmeal bake. This is totally optional, but so good! If you prefer drizzle with pure maple syrup or add a dollop of Greek yogurt.
Looking For Other Baked Oatmeal Breakfast Recipes? Try These!
Easy Vanilla Protein Baked Oats
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Lemon Blueberry Baked Oatmeal
Ingredients
Lemon Blueberry Baked Oatmeal
- ⅓ cup pure maple syrup
- ¼ cup coconut oil
- ½ cup apple sauce
- 1 large egg
- 1 cup almond milk
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 cups old fashioned oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup blueberries
Blueberry Syrup
- ½ cup blueberries
- 3 tablespoons maple syrup
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Lemon Blueberry Baked Oatmeal
- Preheat oven to 350 degrees Fahrenheit. Lightly spray a 9x6 or 8x8 inch baking dish with cooking spray.
- In a large bowl mix the maple syrup, coconut oil, applesauce, egg, almond milk, lemon juice and lemon zest.
- Add the oats, salt and baking powder to the wet ingredients. Stir the blueberries into the oat mixture.
- Pour the mixture into the prepared baking dish. Place in preheated oven for 40 minutes. Test with a toothpick in the center. Baked oatmeal is finished cooking when the oats have absorbed the liquid and mixture is firm when inserted with a toothpick. Baked oatmeal will be golden brown on top.
Blueberry Syrup
- Add blueberries and maple syrup to a small saucepan over medium heat. As the blueberries begin to simmer and burst, use a fork to smash the blueberries.
- Mix cold water and cornstarch in a small bowl, making sure cornstarch is completely dissolved.
- Add the cornstarch mixture to the blueberries. This will thicken the sauce.
- Add the sauce to the lemon blueberry baked oatmeal.
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