Description

This Lemon Blueberry Baked Oatmeal is a warm, comforting, and nutritious breakfast option perfect for leisurely mornings or meal prep. Packed with wholesome rolled oats, chia seeds, fresh blueberries, and bright lemon flavor, it combines natural sweetness from maple syrup and applesauce without refined sugars. Baked to a golden finish, it offers a satisfying texture and delightful tang, making it an easy, cozy way to start your day.

Ingredients

Scale

Dry Ingredients

2 cups old-fashioned rolled oats
1 tablespoon chia seeds
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Wet Ingredients

1 cup unsweetened almond milk (or any plant-based milk)
1/4 cup pure maple syrup
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
Zest of 1 lemon
Juice of 1 lemon

Fruit

1 cup fresh or frozen blueberries

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set it aside to ensure the oatmeal doesn’t stick after baking.
Combine Dry Ingredients: In a large mixing bowl, whisk together rolled oats, chia seeds, baking powder, ground cinnamon, and salt until evenly distributed.
Add Wet Ingredients: Pour in the almond milk, pure maple syrup, unsweetened applesauce, vanilla extract, lemon zest, and lemon juice into the dry ingredients. Stir thoroughly to combine all elements into a homogenous batter.
Fold in Blueberries: Gently fold the fresh or frozen blueberries into the oatmeal mixture, making sure they are evenly spread without crushing.
Transfer to Baking Dish: Pour the blueberry oat mixture into the prepared baking dish, spreading it evenly with a spatula for uniform baking.
Bake: Place the dish in the preheated oven and bake for 35-40 minutes until the top turns golden brown and the oatmeal is fully set and firm to the touch.
Cool and Serve: Remove the baked oatmeal from the oven and let it cool slightly before slicing. Serve warm, optionally topped with extra blueberries or a drizzle of maple syrup for added sweetness.

Notes

You can substitute any plant-based milk for almond milk according to preference or dietary needs.
Using fresh or frozen blueberries both work well; if frozen, no need to thaw before mixing.
For extra texture, consider adding chopped nuts like walnuts or pecans before baking.
This baked oatmeal stores well in the refrigerator for up to 4 days and reheats nicely in the microwave.
Leftover portions can be frozen and thawed for quick breakfasts throughout the week.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American