Meal Prep Friendly Blueberry Lemon Baked Oatmeal

overhead view of blueberry lemon baked oats in a white dish, with lemon yogurt icing drizzled on top.

Meal Prep Friendly Blueberry Lemon Baked Oatmeal

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!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 183kcal

Author Kelly Nash

Cost $5

Equipment

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

US Customary - Metric

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