This convenient and easy-to-make Blueberry Lemon Baked Oatmeal is bursting with zesty citrus flavor and juicy blueberries, plus it's topped with a delicious lemon yogurt glaze (my favorite part)! This easy morning meal is made in one-bowl with minimal prep, and takes less than an hour from start to finish. You can also make it with either fresh or frozen blueberries, whichever you have on hand. If you're looking for a quick & straightforward recipe to make for breakfast, this one is it!
I am a baked oats girl through and through! When I'm not making my decadent brownie baked oats, then you know I have to make these lemon blueberry baked oats. Bursting with flavor thanks to the perfect combo of blueberries and lemon, these baked oats are the only thing that can get me out of bed some mornings. Well, that and a giant cup of coffee.
With just 11 simple ingredients, this blueberry lemon baked oatmeal is going to be your new go-to breakfast recipe. I usually whip this up on Sunday, that way I've got breakfast ready for the week! All I have to do is heat it up in the microwave and boom, the perfect way to start the day.
This recipe is just like my blueberry baked oatmeal, so if you love that + lemon- this is for you! If you're looking for more dessert vibes with the same flavors, try my lemon blueberry cookies!
why you'll love lemon blueberry baked oats
- You can prep baked oatmeal ahead of time and store the slices in the fridge! The next morning just heat it up in the microwave and you're good to go.
- You can easily double the recipe if you want baked oats for the whole family (because I for one, am not sharing my breakfast!)
- This recipe is perfect with fresh or frozen blueberries, so you can enjoy this all year long!
- It's just 10 minutes of prep, most of the work is done in the oven.
what you need
- Rolled Oats: I recommend using rolled oats or old fashioned oats, they'll give you that perfect oatmeal texture! I don't recommend using quick oats or instant oats because they'll be too mushy, and steel cut oats will be too hard.
- Baking Powder
- Salt
- Milk: feel free to use whatever milk you like! I'm using whole milk but you could swap it out for dairy-free milk like almond milk, oat milk, or soy milk.
- Maple Syrup: if you don't have maple syrup on hand you can swap it out for honey.
- Eggs
- Melted Coconut Oil: no coconut oil? Use butter instead!
- Vanilla Extract
- Lemon Juice: I recommend using fresh lemon juice if you can, it makes all the difference!
- Lemon Zest: a little bit of lemon zest is going to give us that zing we want! Zest has more concentrated lemon oils that really brings out that citrus taste.
- Blueberries: you can use fresh or frozen blueberries.
Picking the best blueberries for the job
Just like strawberries in my Strawberry Bakes Oats, blueberries can really vary in level of sweetness, so my first recommendation is to actually taste the blueberries you have. If they aren't super sweet and are more on the tart side, you might want to consider adding more maple syrup to this recipe. You could also swap the eggs for mashed banana for extra sweetness (¼ cup per egg).
You can use fresh or frozen blueberries in this recipe. I actually prefer frozen, specifically frozen wild blueberries! They are smaller and always super sweet, I love the flavor they add to my baked oats. No need to defrost them, or they will end up adding too much liquid to the oats. Just add them straight into the batter. You could always toss them in a little bit of flour too, if you're worried about them sinking.
step by step instructions
Step 1: Preheat your oven to 350°Fahrenheit. Line an 8x8 baking dish with parchment paper and set aside.
Step 2: In a large bowl, whisk the oats with the baking powder and salt.
Step 3: Add in the milk, eggs, maple syrup, oil, vanilla extract, lemon juice, and lemon zest. Stir until combined, then gently stir in the blueberries.
Step 4: Pour the oat mixture into your prepared baking dish and top with extra blueberries. Bake for 35-45 minutes, or until the center is set and the top is lightly golden brown. Let the oats cool for 10-15 minutes before cutting and serving.
Making a lemon glaze
Want these blueberry lemon baked oats to be extra lemon-y? I know I do! Make a quick yogurt glaze- I mixed greek yogurt with maple syrup and lemon juice to make a glaze to drizzle overtop. Find it in the recipe card below.
You could also make a glaze by mixing ½ cup of powdered sugar with 1-2 tablespoons of fresh lemon juice. Whisk until smooth and drizzle over your baked oats.
If you don't want a lemon glaze, these would be delicious topped with maple syrup or honey!
Can I swap for quick oats?
You can, but it will change the texture of your baked oats. I suggest sticking with rolled oats for a firmer, more bar-like texture. Quick oats will give you softer, less chewy texture.
Storing, Reheating, Freezing Instructions
Once cooled, keep the oatmeal in an airtight container in the fridge for 5-6 days. I like to reheat mine in the microwave until they are warm, but you can also reheat them in the oven. If they are dry after microwaving, add a splash of milk.
To freeze, place in an airtight container and freeze for up to 2 months. Let thaw in the fridge overnight or at room temperature for a couple of hours before reheating.
Want to try more baked oatmeal recipes?
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Meal Prep Friendly Blueberry Lemon Baked Oatmeal
Ingredients
- 2¼ cups old-fashioned oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cup milk at room temperature
- ⅓ cup maple syrup
- 2 large eggs at room temperature
- 3 tablespoon melted coconut oil or sub melted butter
- 2 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- ¾ cup fresh or frozen blueberries
Lemon yogurt glaze
- 3 tablespoon plain greek yogurt
- 1 teaspoon maple syrup
- 2 teaspoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350° F. Spray an 8x8 baking pan with nonstick spray or line with parchment paper and set aside.
- In a large bowl, whisk together the oats, baking powder, and salt.2¼ cups old-fashioned oats, 1 teaspoon baking powder, ¼ teaspoon salt
- Pour in the milk, maple syrup, eggs, oil, vanilla, lemon juice, and lemon zest. Stir until everything is combined. Gently fold in the blueberries.1¼ cup milk, ⅓ cup maple syrup, 2 large eggs, 3 tablespoon melted coconut oil, 2 teaspoon vanilla extract, 2 tablespoon fresh lemon juice, 1 tablespoon lemon zest, ¾ cup fresh or frozen blueberries
- Pour the oat mixture into your prepared baking pan and top with extra blueberries. Bake for 35-45 minutes, or until the center is set and the top is lightly golden brown. Let the oats cool for 10-15 minutes before cutting and serving.
- Make the yogurt glaze: in a small bowl, mix together the yogurt, maple syrup, lemon juice, and lemon zest until smooth. Add more lemon juice if needed. Drizzle over top of cooled oats.3 tablespoon plain greek yogurt, 1 teaspoon maple syrup, 2 teaspoon lemon juice, ½ teaspoon lemon zest
Notes
- store oatmeal in an airtight container in the fridge for 5-6 days.
- reheat in the microwave or oven.
- If they are dry after microwaving, add a splash of milk.
- Place in an airtight container and freeze for up to 2 months. Let thaw in the fridge overnight or at room temperature for a couple of hours before reheating.
Nutrition
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