Description
A cozy, tangy baked oatmeal featuring bright lemon zest and fresh blueberries, perfect for a hearty yet fresh breakfast that’s easy to make and customizable.
Ingredients
Scale
- 2 cups old-fashioned rolled oats (180g)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons lemon zest (freshly grated)
- 3 tablespoons lemon juice (freshly squeezed)
- 1/4 cup maple syrup (60ml)
- 1 3/4 cups milk (420ml, whole or any dairy/plant-based milk)
- 1 large egg (or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (225g)
- 2 tablespoons butter (28g, melted)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together the rolled oats, baking powder, salt, and lemon zest.
- In another bowl, whisk the egg, then add the milk, lemon juice, maple syrup, melted butter, and vanilla extract. Whisk until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Fold in the blueberries, reserving a few to sprinkle on top.
- Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the reserved blueberries over the top.
- Bake for 35-40 minutes, until the edges are golden and the center is set but still slightly soft. A toothpick inserted in the middle should come out mostly clean.
- Let the baked oatmeal cool for 5-10 minutes before cutting and serving. Serve warm with a drizzle of milk or a dollop of yogurt if desired.
Notes
Use fresh lemon zest and juice for the best flavor. Thaw and drain frozen blueberries before using to avoid sogginess. Let the oatmeal cool before slicing to help it set. For a vegan version, replace egg with flax egg, milk with plant-based milk, and butter with coconut oil or vegan butter. Avoid overmixing to prevent gummy texture. Check doneness around 35 minutes to keep moist.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the baked oat
- Calories: 290
- Fat: 7
- Carbohydrates: 48
- Fiber: 6
- Protein: 7
Keywords: lemon blueberry baked oatmeal, baked oatmeal, lemon zest oatmeal, blueberry breakfast, healthy breakfast, easy baked oatmeal, make-ahead breakfast