Lemon Blueberry Baked Oats

Blueberry lemon baked oats on a white plate, lemon yogurt drizzle on top.

Lemon blueberry baked oatmeal is packed with flavor, so easy to make and perfect for parties or meal prep. The perfect spring or summer recipe, this blueberry baked oatmeal is egg free, vegan, dairy free and gluten free friendly and great for breakfast on the go!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry lemon baked oats, lemon blueberry baked oatmeal, lemon blueberry baked oats

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 202kcal

Author Samantha Rowland

Ingredients

3 tbsp ground flax
2 cups dairy free milk
1/3 cup maple syrup
1 tsp vanilla extract optional
2.5 cups rolled oats
1 tsp baking powder
2 medium lemons, zested
1 cup blueberries (fresh or frozen)

Lemon Yogurt Topping

1/2 cup yogurt (regular or dairy free) can be greek yogurt
1 medium lemon juiced (from zested lemons above)
3 tbsp maple syrup

Instructions

Preheat the oven to 350F.
In a large bowl combine the ground flax, dairy free milk, maple syrup and vanilla extract.
Add the rolled oats, baking powder and the zest from 2 lemons to the liquid ingreidents. Stir well.
Add the blueberries to the oatmeal mixture and stir well.
Spray a casserole dish (8x8 or equivalent size) with nonstick spray (olive oil, avocado oil) and add the blueberry oatmeal mixture.
Bake at 350F for 45 minutes.
While the oatmeal is baking, make the lemon yogurt topping by combining the yogurt, the juice from one lemon and maple syrup in a bowl. Stir well.
When the oatmeal is done baking, you can serve immediately or allow to cool and slice into squares. Add the yogurt topping right before serving.

Notes

Top tips

The baked oats will look runny before baking, but the oats will absorb all the liquid when baking.
Make this with fresh or frozen blueberries. Frozen blueberries will turn the oat mixture blue/purple. It's best if you don't defrost frozen blueberries
Serve this hot right out of the oven for a soft, oatmeal texture. You can allow this to cool completely and slice into squares.
Use rolled oats for the best texture. You can also use quick cooking oats in a pinch.
Easy to double - this lemon blueberry baked oatmeal is easy to double for feeding a crowd or prepping breakfast for the week. Bake the baked oatmeal in a 9X13 pan for an additional 10 minutes.
To make this gluten free, be sure to use certified gluten free oats.

What size casserole dish to use?

You can use a 9x6 or 8x8 inch baking dish or use a 9X13 dish to double the recipe.

Can you double this recipe?

The lemon blueberry baked oatmeal recipe can easily be doubled. If you decide to double the recipe, use a 9X13 casserole dish and be sure to cook the oats for about 10 more minutes (55 minutes) to help ensure that the oatmeal sets.

Storing leftovers

Fridge: You can store leftover blueberry lemon baked oatmeal in the fridge for up to 5 days in an airtight container. I would recommend waiting to add the lemon yogurt topping until right before serving if possible.
Reheating leftovers: There are a few different ways you can reheat a single serving of leftover baked oats:
- Microwave – microwave on high for about 1-1:30 until warmed through.
- Toaster oven – toast like you would a breakfast pastry or waffle.
- Air fryer – put in a 350F air fryer for 3-5 minutes until warmed through
Freezer: Allow the baked oats to cool completely then cut into squares. Wrap each square in parchment paper then put in a freezer safe bag (I love Stasher bags for this). Freeze for up to 3 months this way. Defrost in the fridge then reheat in the microwave, air fryer or toaster (see above).

Nutrition