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Slice of lemon blueberry baked oatmeal with lemon yogurt drizzle and fresh blueberries on a wooden table.
Alyssa

Lemon Blueberry Baked Oatmeal

Beautiful lemon blueberry baked oatmeal made with fresh lemon juice & zest and naturally sweetened with pure maple syrup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 238
Ingredients Method Notes

Ingredients
  

  • ⅓ cup pure maple syrup or sub honey
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 2 tablespoons melted butter or vegan butter or melted and cooled coconut oil
  • 1 ½ cups unsweetened almond milk or dairy-free milk of choice
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • 2 cups old fashioned rolled oats
  • 1 tablespoon poppyseeds
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup blueberries
  • 2 tablespoons plain Greek yogurt (or vanilla)
  • 1 tablespoon powdered sugar or you can sub 1/2 tablespoon maple syrup or honey
  • 1-2 teaspoons fresh lemon juice to thin
  • ½ teaspoon lemon zest

Method
 

  1. Preheat the oven to 350 degrees F. Grease a 9x9 inch pan or 11x7 with oil or nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk, and both vanilla and almond extracts until well combined.
  3. Add the oats, poppyseeds, baking powder, and salt to the wet mixture. Mix until combined, then fold in the blueberries.
  4. Pour mixture into the prepared pan and smooth the top. Bake for 35-45 minutes or until the edges are slightly golden brown and the center is set.
  5. In a small bowl, mix together the Greek yogurt, powdered sugar, 1 teaspoon lemon juice, and zest; mix to combine. Add more lemon juice if necessary to thin it out.
  6. Drizzle the lemon yogurt over the top, cut into 6 slices, and serve!

Notes

Drizzle with homemade lemon yogurt topping for the perfect breakfast treat!