Description
This Lemon Blueberry Baked Oatmeal is a delightful and nutritious breakfast option that combines the fresh flavors of blueberries and zesty lemon. It’s easy to make, perfect for meal prep, and a great way to start your day with a wholesome meal.
Ingredients
Scale
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 3/4 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
- Mix dry ingredients: In a large bowl, combine the oats, baking powder, salt, lemon zest, and cinnamon.
- Combine wet ingredients: In another bowl, whisk together the milk, maple syrup, egg, melted butter, vanilla, and lemon juice.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir to combine.
- Add blueberries: Gently fold in the blueberries.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 35–40 minutes, or until the top is golden and the center is set.
- Cool and serve: Let cool for 10 minutes before slicing and serving.
Notes
- Use frozen blueberries straight from the freezer—no need to thaw.
- Add chopped nuts or a dollop of Greek yogurt for extra texture and protein.
- Leftovers keep well in the fridge for up to 5 days and can be reheated or eaten cold.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
