Lemon Blueberry Baked Oatmeal
A sweet but nutritious breakfast for meal prep. Lemon blueberry baked oatmeal is a healthy, gluten-free recipe with whole grains and fiber.
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Need an easy, gluten-free breakfast that’s delicious and packed with whole grains? This lemon blueberry baked oatmeal recipe is wholesome, perfectly sweet, and perfect for meal.
As a Registered Dietitian, I love this recipe for its fiber-rich oats, subtle sweetness, and light citrus flavor. Plus, it’s simple to make and easily customizable to fit your needs and taste buds.
Want to boost the protein or add more nutrients? The post includes dietitian-approved serving suggestions to make this breakfast even more nutritious and satisfying.
Trying to eat more oats? You’ll love my protein baked oats, chocolate baked oatmeal, and matcha overnight oatmeal.
Why you’ll love this dietitian-designed recipe
- Loaded with fiber. Dietary fiber can improve digestion, support heart health, and help you feel full — but most people don’t eat enough.
- Great for cholesterol. Oats contain a unique fiber called beta-glucans, which has been researched to help lower cholesterol.
- Easy to make. This recipe uses simple ingredients and no-fuss techniques so you can make a nourishing breakfast without unnecessary effort.
- Low sugar. My recipe for lemon blueberry baked oatmeal uses minimal added sugars to keep things nutritionally balanced and blood-sugar-friendly.
Ingredients in lemon blueberry baked oats
Scroll down to the recipe card for detailed instructions and the full ingredients list.
Milk: I use 2% dairy milk, but alternative milks like unsweetened almond beverage, soy beverage, or oat milk should work (although not tested). For more protein, use a high-protein ultra-filtered dairy milk.
Egg: This helps bind the oats together and give structure to the bake.
Lemon juice and zest: You’ll use both from one whole lemon to add loads of citrusy flavor to your lemon blueberry baked oatmeal.
Unsalted butter: You can substitute for olive oil or avocado oil if preferred.
Maple syrup: To add sweetness. You can substitute honey or agave if preferred.
Old fashioned oats: Also known as rolled oats or large flake oats. You can use quick oats, but the texture isn’t quite as good.
Salt: Just a hint to balance the sweet flavors.
Frozen blueberries: This recipe was tested with frozen blueberries since they stay fresh and delicious year-round. You can also use fresh blueberries, but start with less cooking time.
Optional lemon drizzle: To make a tasty, tangy, and lightly sweet lemon drizzle, you’ll need plain greek yogurt, maple syrup, lemon juice, and lemon zest.
Add a protein boost
- Use high-protein ultra-filtered milk
- Mix in a scoop of protein powder
- Serve with a side of eggs
- Top with a full serving of vanilla or lemon-flavored Greek yogurt
Dietary restrictions
Gluten-free: This recipe is naturally gluten-free as long as you’re using certified gluten-free oats. If you have Celiac disease, check your country’s stance on oats (here’s what Canada has to say).
Egg-free: Use a flax egg instead of a regular egg.
Dairy-free: Use a non-dairy milk alternative like soy beverage or almond beverage. Swap the butter for olive oil or avocado oil.
How to make lemon blueberry baked oatmeal
Step 1: In a large bowl, whisk together milk, egg, lemon juice, zest, melted butter, and maple syrup.
Step 2: Stir in oats, baking powder, salt, and blueberries.
Step 3: Pour the mixture into your baking dish. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: In a small bowl, whisk together the greek yogurt, maple syrup, lemon juice, and lemon zest.
How to serve
Scoop a portion of baked oats onto a plate, and add lemon drizzle. You can also frozen blueberries with maple syrup for an extra delicious topping.
How to store for meal prep
- Let lemon blueberry baked oatmeal completely cool.
- Slice and add to single-serving meal prep containers. Store the lemon drizzle and other toppings separately.
- When you’re ready to eat, gently warm your baked oats in the microwave for 1-minute or more. Top with drizzle and other toppings, and enjoy!
Common questions
Yes, you can use a 9×9-inch baking dish if that’s what you have, but you’ll need to reduce the cooking time.
Quick oats will work for this recipe, but I don’t prefer the texture. I do not recommend using instant oats or steel cut oats.
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Lemon Blueberry Baked Oatmeal
Ingredients
Baked Oatmeal
- 2 cups milk
- 1 large egg
- 3 Tbsp lemon juice, about 1 lemon
- 1 Tbsp lemon zest, about 1 lemon
- 1 Tbsp unsalted butter, melted
- ⅓ cup maple syrup
- 2 ½ cups old fashioned oats
- 1 tsp baking powder
- ½ tsp salt
- 2 cups frozen blueberries
Lemon Drizzle
- ½ cup plain greek yogurt
- 1 Tbsp maple syrup
- 1 ½ Tbsp lemon juice, about ½ lemon
- ½ Tbsp lemon zest, about ½ lemon
Equipment
Instructions
- Position oven rack to the middle and preheat to 375°F. Grease an 8×8 inch baking pan and set aside.
- In a large bowl, whisk together milk, egg, lemon juice, zest, melted butter, and maple syrup.
- Stir in oats, baking powder, salt, and blueberries.
- Pour the mixture into your baking pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- In a small bowl, whisk together the greek yogurt, maple syrup, lemon juice, and lemon zest.
- To serve, scoop a portion of baked oats onto a plate, and add lemon drizzle. Enjoy!
This looks delicious, but do you know how I could firm it up for breakfast bars? I’m a school bus driver, it’s a lot easier for me to have things that are easy to eat on the go.