Description
Lemon Blueberry Baked Oatmeal is a bright and flavorful breakfast packed with zesty lemon and juicy blueberries. This make-ahead, gluten-free, and dairy-free oatmeal bake is naturally sweetened and perfect for meal prep.
Ingredients
- 2 tbsp ground flaxseed meal
- 5 tbsp water
- 2 ¾ cups old-fashioned rolled oats
- 2 tbsp chia seeds
- 1 tsp baking powder
- ¼ tsp fine salt
- ¼ cup pure maple syrup
- 2 tbsp fresh lemon juice
- Zest of 1 lemon (1–2 tsp)
- ¼ cup unsweetened applesauce
- 1 ½ cups non-dairy milk (almond, oat, or coconut)
- 3 tbsp avocado oil
- 1 cup blueberries
- Optional: ¼ cup white chocolate chips
Instructions
- Prepare Flaxseed Mixture: In a small bowl, mix flaxseed meal with water. Let sit for 5 minutes to thicken.
- Mix Dry Ingredients: In a large bowl, combine oats, chia seeds, baking powder, and salt. Stir to blend.
- Add Wet Ingredients: Create a well in the dry ingredients. Add the flaxseed mixture, maple syrup, lemon juice, lemon zest, applesauce, non-dairy milk, and avocado oil. Stir until combined.
- Incorporate Blueberries: Gently fold in blueberries and white chocolate chips if using.
- Bake: Pour into a greased or parchment-lined 9-inch baking dish. Bake at 375°F (190°C) for 30-35 minutes, until golden brown.
- Cool & Serve: Let cool slightly before serving. Enjoy warm or at room temperature with yogurt, maple syrup, or extra berries.
Notes
- Berry Swaps: Use raspberries, blackberries, or a mix of berries.
- Nutty Crunch: Add chopped almonds, walnuts, or pecans.
- Spice Infusion: Try cinnamon or nutmeg for a warm touch.
- Storage: Refrigerate for up to 4 days or freeze for up to 2 months.
- Reheating: Microwave for 30-60 seconds or warm in a 350°F oven for 10 minutes.
