Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 5 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Lemon Blueberry Baked Oatmeal is a wholesome, naturally sweetened breakfast dish featuring a delightful blend of fresh lemon zest and juicy blueberries. Made with rolled oats, white whole wheat flour, and flax eggs for a nutritious boost, it’s a perfect make-ahead meal that bakes to a golden, tender texture. Sweetened lightly with maple syrup and infused with vanilla and almond milk, this baked oatmeal offers a refreshing flavor combination and a comforting start to your day.

Ingredients

Wet Ingredients

  • 1 ripe medium banana (pureed)
  • 1 cup blueberries (pureed)
  • 2 flax eggs* (option to sub 2 large eggs)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup (option to sub honey)
  • 1/2 cup Silk Unsweetened Almondmilk

Dry Ingredients

  • 2 cups rolled oats
  • 1/2 cup white whole wheat flour
  • 1 teaspoon baking powder
  • pinch of salt

Additions

  • 1 cup blueberries (fresh, for mixing in)
  • zest of 1 lemon

Optional Toppings

  • Additional blueberries for topping
  • Fresh lemon zest
  • Greek yogurt (for serving)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350ºF (175ºC). Lightly spray a 10-inch by 7-inch casserole dish with nonstick cooking spray to prevent sticking.
  2. Make Flax Eggs: In a small bowl, combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and let the mixture sit for 15 minutes until it becomes gel-like, substituting for eggs if desired.
  3. Blend Wet Ingredients: In a blender or food processor, combine the pureed banana, 1 cup of blueberries, maple syrup, vanilla extract, and almond milk. Process for about one minute or until smooth and fully pureed.
  4. Combine Dry Ingredients: Transfer the blended mixture into a large bowl. Add the rolled oats, white whole wheat flour, baking powder, and a pinch of salt. Mix thoroughly to combine all ingredients well.
  5. Add Flax Eggs and Mix-ins: Stir in the prepared flax eggs into the batter. Then fold in the additional 1 cup of fresh blueberries and the zest of one lemon, mixing evenly throughout the batter.
  6. Transfer and Top Batter: Pour the batter into the prepared casserole dish. Use a spatula to spread it evenly across the dish. Optionally, sprinkle additional blueberries on top for added texture and appearance.
  7. Bake: Place the casserole dish in the oven and bake at 350ºF (175ºC) for 30 minutes, or until the oatmeal is fully cooked and set in the middle.
  8. Serve: Remove from oven and serve warm. Garnish with fresh lemon zest and a dollop of Greek yogurt if desired for a creamy, tangy complement.

Notes

  • You can substitute flax eggs with 2 large eggs if preferred.
  • Maple syrup can be replaced with honey for a different natural sweetener.
  • For a vegan version, ensure to use the flax eggs and plant-based milk like almond milk.
  • White whole wheat flour provides a lighter texture than regular whole wheat flour; all-purpose flour may be used if unavailable.
  • Storing leftovers covered in the refrigerator for up to 4 days works well; reheat before serving.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-blueberry-baked-oatmeal-recipe/