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Lemon Blueberry Baked Oatmeal Recipe
Ash Tyrrell

Lemon Blueberry Baked Oatmeal Recipe

I first made this lemon blueberry baked oatmeal on a gray Sunday morning when I needed something to feel like sunshine on a plate. I pulled it out of the oven with the whole kitchen smelling like a lemon bakery, and I knew right away it was a keeper
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats – the base of the dish and I always reach for old-fashioned oats since quick oats turn mushy here
  • 1 teaspoon baking powder – gives the bake a little lift so it doesn't turn dense
  • 1/4 teaspoon salt – balances the sweetness and makes the lemon flavor pop
  • 1 tablespoon poppy seeds – adds a gentle crunch and that classic lemon-poppy seed look
  • 2 large eggs – binds everything together and helps the oatmeal set into slices
  • 1/3 cup pure maple syrup – my go-to natural sweetener; honey works too if that's what you have
  • 1/4 cup fresh lemon juice – always use fresh-squeezed since bottled juice tastes flat and a little bitter
  • 1 tablespoon lemon zest – this is where most of the bright citrus flavor actually comes from
  • 1 1/2 cups unsweetened almond milk – keeps this dairy-free; any milk you like will work fine
  • 1/4 teaspoon almond extract – optional but it adds a lovely bakery-style aroma
  • 1 cup fresh blueberries – fresh berries hold their shape better than frozen which can turn the batter purple
  • Lemon yogurt drizzle Greek yogurt, powdered sugar, a little lemon juice and zest – totally optional, but it makes the top taste like a lemon glaze

Method
 

  1. I start by preheating my oven to 375°F so it's fully hot by the time my batter is ready. I lightly grease my 8x8-inch baking dish with butter or oil so nothing sticks later. Having the pan ready before I mix anything saves me from scrambling with wet hands.
  2. In one bowl, I stir together the rolled oats, baking powder, salt, and poppy seeds. I like to whisk this mixture so the baking powder gets evenly distributed. This step only takes a minute, but it keeps the final bake from rising unevenly.
  3. In a separate bowl, I whisk the eggs, maple syrup, lemon juice, lemon zest, almond milk, and almond extract until fully combined. I make sure the eggs are well beaten so the batter turns silky, not streaky. This wet mixture is really where all that citrus flavor builds.
  4. I pour the dry oat mixture into the wet ingredients and stir just until combined. I try not to overmix at this stage, since I want the oats to stay light rather than gummy. The batter will look thinner than you expect, and that's completely normal.
  5. I gently fold in most of the blueberries, saving a small handful to scatter on top later. Folding instead of stirring keeps the berries whole so they don't turn the whole batter blue. I pour the mixture into my prepared dish and press the reserved berries on top.
  6. I slide the dish into the oven and bake for 35 to 40 minutes, until the top turns golden and springs back when touched. I usually check around the 35-minute mark since ovens vary. A toothpick inserted in the center should come out clean.
  7. I let the baked oatmeal rest for about 10 minutes before slicing, which helps it hold together. If I'm using the lemon yogurt drizzle, I whisk it together while the oatmeal cools and drizzle it right before serving. Then I cut it into squares and dig in while it's still warm.

Notes

  • I always zest my lemon before juicing it, because it's nearly impossible to zest a lemon once it's been squeezed dry.
  • I let my eggs come to room temperature first, since cold eggs can make the melted ingredients seize up a little.
  • I toss my blueberries in a spoonful of the dry oat mixture before folding them in, which keeps them from sinking to the bottom.
  • I double the batch and bake it in a 9x13 dish whenever I'm meal prepping for the week, since it freezes beautifully.
  • I taste my batter before baking and add an extra splash of lemon juice if I want it more tart, since baking mellows the citrus flavor a bit.