Lemon Blueberry Baked Oatmeal is a delightful breakfast option that combines the zesty brightness of lemons with the sweet juiciness of blueberries. This baked oatmeal offers a comforting, cake-like texture that’s both satisfying and nourishing, making it an excellent choice for a wholesome morning meal.

Why You’ll Love This Recipe

Simple Ingredients: Crafted with pantry staples, this recipe is both accessible and budget-friendly.
Easy to Prepare: With straightforward steps, it’s perfect for both novice and experienced cooks.
Make-Ahead Friendly: Ideal for meal prep, ensuring you have a nutritious breakfast ready throughout the week.
Dietary Flexibility: Naturally gluten-free and dairy-free, with easy modifications to suit various dietary needs.

Ingredients

2 tablespoons ground flaxseed meal
5 tablespoons water
2 ¾ cups old-fashioned rolled oats
2 tablespoons chia seeds
1 teaspoon baking powder
¼ teaspoon fine salt
¼ cup pure maple syrup
2 tablespoons fresh lemon juice
Zest of 1 lemon (1-2 teaspoons)
¼ cup unsweetened applesauce
1 ½ cups non-dairy milk of choice
3 tablespoons avocado oil
1 cup blueberries
Optional: ¼ cup white chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Flaxseed Mixture: In a small bowl, combine the ground flaxseed meal with water. Stir well and set aside for at least 5 minutes to thicken.
Mix Dry Ingredients: In a large bowl, combine the rolled oats, chia seeds, baking powder, and salt. Stir to blend evenly.
Add Wet Ingredients: Create a well in the center of the dry mixture. Add the thickened flaxseed mixture, maple syrup, lemon juice, lemon zest, applesauce, non-dairy milk, and avocado oil. Stir until thoroughly combined.
Incorporate Blueberries: Gently fold in the blueberries and, if desired, the white chocolate chips.
Transfer to Baking Dish: Pour the mixture into a 9-inch baking dish that has been lightly greased or lined with parchment paper.
Bake: Place in a preheated oven at 375°F (190°C) and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Remove from the oven and allow to cool on a wire rack. Serve warm or at room temperature, optionally topped with a dollop of yogurt, a drizzle of maple syrup, or additional fresh blueberries.

Servings and Timing

Servings: This recipe yields approximately 9 servings.
Preparation Time: About 10 minutes.
Cooking Time: 30-35 minutes.
Total Time: Approximately 40-45 minutes.

Variations

Berry Options: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.
Nutty Addition: Incorporate chopped nuts such as almonds, walnuts, or pecans for added crunch and protein.
Spice Infusion: Add a teaspoon of ground cinnamon or a pinch of nutmeg to introduce warm spice notes.
Sweetness Level: Adjust the amount of maple syrup to suit your preferred sweetness, or replace it with honey or agave nectar.

Storage/Reheating

Refrigeration: Store cooled baked oatmeal in an airtight container in the refrigerator for up to 4 days.
Freezing: For longer storage, cut into individual portions, wrap each piece tightly, and freeze for up to 2 months.
Reheating: To reheat, microwave individual portions for 30-60 seconds or warm in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

What type of oats should I use for baked oatmeal?

Old-fashioned rolled oats are recommended for the best texture. Quick oats may result in a mushier consistency, while steel-cut oats require a longer cooking time and more liquid.

Can I make this recipe vegan?

Yes, this recipe is already vegan, utilizing a flaxseed mixture as an egg substitute and non-dairy milk.

Is it possible to prepare this dish in advance?

Absolutely! You can assemble the oatmeal the night before, cover, and refrigerate. In the morning, bake as directed, adding a few extra minutes to the baking time if needed.

Can I use frozen blueberries?

Yes, frozen blueberries work well. There’s no need to thaw them; simply fold them into the mixture as directed.

How can I make this recipe gluten-free?

Ensure that you use certified gluten-free oats to make the recipe suitable for those with gluten sensitivities.

What can I substitute for maple syrup?

Honey or agave nectar can be used as alternatives to maple syrup. Keep in mind that honey is sweeter, so you might want to use a bit less.

How do I prevent the oatmeal from becoming too dry?

Be cautious not to overbake the oatmeal. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs