OH MY GOODNESS. You haven’t met true love in an oatmeal bake until you’ve experienced the flavors of a lemon poppy seed muffin in baked oatmeal form.
Listen, I’m not even someone who is that obsessed with lemon-flavored things, but I could NOT get enough of this lemon blueberry baked oatmeal. Especially the incredible lemon yogurt drizzle on top. It’s like having cake for breakfast! My kiddos and my husband Tony, who claims to despise oatmeal, devoured it. That’s when you know it’s a hit!
Bake this beautiful spring-inspired oatmeal bake ASAP, then drop a comment, rate the recipe below and let me know how you liked it. Can’t wait to hear what you think!
Ingredients you’ll need for this lemon blueberry baked oatmeal
Move over Winter, we’ve got a new baked oatmeal recipe that’s bursting with fresh Spring flavors. This healthy lemon baked oatmeal is gluten free, naturally sweetened and uses the real deal lemon juice & zest. Here’s everything you’ll need to make it:
- Eggs: you’ll just need two eggs in this baked oatmeal recipe to hold it all together. I haven’t tested it with flax eggs, but let me know if you do.
- Sweetener: we’re using some pure maple syrup in this recipe to naturally sweeten it. You’ll also need vanilla and almond extracts for that yummy lemon poppy seed flavor.
- Lemon flavor: you’ll need both fresh lemon juice and lemon zest (from 1 lemon) to give the baked oatmeal that true tart lemon zing.
- Moisture: no one likes a dry oatmeal bake! You’ll add a little bit of butter (or coconut oil) and milk, dairy free if desired, to give the lemon baked oatmeal moisture.
- Rolled oats: the base of this baked oatmeal is made with old fashioned rolled oats. Do not use steel cut oats.
- Baking staples: you’ll need baking powder and a little salt to help it bake up properly.
- Mix-ins: give this baked oatmeal a delicious spring twist with fresh blueberries and poppy seeds!
- For the glaze: the incredible lemon yogurt topping is made with greek yogurt, a little powdered sugar, and more lemon juice & zest.
Customize this baked oatmeal
- Choose your berry. If you’re out of fresh blueberries feel free to use frozen! I think raspberries, blackberries, or chopped cherries would also be delicious in this recipe.
- Switch your sweetener. This baked oatmeal would be delicious with honey instead of maple syrup, too, however I do recommend using a bit less honey (maybe 1/4 cup) if you opt for that option.
- Swap the seeds. Out of poppy seeds? Feel free to sub 1 tablespoon of chia seeds, or skip the seeds all together.
How to make this recipe dairy & gluten free
- To make it dairy free: keep this lemon blueberry baked oatmeal dairy free by using vegan butter or coconut oil within the oatmeal bake. You can then use your favorite dairy free yogurt in the glaze, or skip the glaze — it will still be fabulous.
- To make it gluten free: simply use gluten free rolled oats.
Can I use steel cut or quick oats?
I would not recommend using steel cut in this lemon blueberry baked oatmeal because it will change the texture. Quick oats may work out okay but you might need to use a bit more.
Can I make it vegan?
I think a flax egg or a chia egg will work well in this recipe but haven’t tested it to be sure. Learn how to make a flax egg here, and let me know in the comments if you give it a try.
How to make lemon blueberry baked oatmeal
- Prep your pan. Preheat your oven to 350 degrees F and spray a 9×9 inch pan with nonstick cooking spray.
- Mix the wet. In a large bowl mix together all of the wet ingredients until nice and smooth.
- Add the dry. Stir in the dry ingredients and fold in the blueberries.
- Bake & cool. Bake your lemon blueberry baked oatmeal until the edges are slightly golden brown and the center is set. Let it cool for a bit while you make the topping.
- Glaze party. Mix together all of the ingredients for the lemon yogurt topping and drizzle it on your cooled oatmeal bake. Cut into 6 slices and enjoy!
Do you eat baked oatmeal hot or cold?
This lemon blueberry baked oatmeal is actually delicious both hot and cold! Enjoy it warm the day you bake it, or heat up slices later in the week. Crunched for time? Eat it straight from the fridge like overnight oats. It’s so good, it will taste just like your favorite lemon poppyseed muffin.
Make lemon blueberry oatmeal muffin cups
For portable lemon blueberry baked oatmeal cups: simply divide the mixture evenly into a prepared muffin liners in a muffin tin (I recommend using liners AND spraying with cooking spray) and bake for 20-25 minutes until the oatmeal cups are set and barely golden brown. You’ll likely only get around 10-12 baked oatmeal cups, depending on how high you fill them.
Storing tips
Be sure the lemon blueberry baked oatmeal has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. To reheat, simply reheat individual slices in the microwave for 30-60 seconds.
Freezer-friendly baked oatmeal
- To freeze: once the oatmeal bake has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire blueberry baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
More baked oatmeal recipes you might like
- Vanilla Brown Butter Pear Baked Oatmeal
- Brown Butter Strawberry Baked Oatmeal
- Peanut Butter Zucchini Bread Baked Oatmeal
- Carrot Cake Baked Oatmeal Cups
- Almond Butter Peach Blueberry Oatmeal Cups
Get all of our delicious oatmeal recipes here!
I hope you love this wonderful lemon blueberry baked oatmeal recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
The Best Lemon Blueberry Baked Oatmeal
Ingredients
- Wet ingredients:
- 2 eggs
- ⅓ cup (104g) pure maple syrup (or sub honey)
- Zest from 1 lemon
- ¼ cup (50g) fresh lemon juice (from 1 large lemon)
- 2 tablespoons melted butter, vegan butter or melted and cooled coconut oil
- 1 ½ cups (360g) unsweetened almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- Dry ingredients:
- 2 cups (190g) old fashioned rolled oats
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Mix-ins:
- 1 cup (150g) blueberries
- Lemon yogurt topping:
- 2 tablespoons plain greek yogurt (or vanilla)
- 1 tablespoon powdered sugar (or you can sub 1/2 tablespoon maple syrup or honey)
- 1-2 teaspoons fresh lemon juice, to thin
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch pan or 11x7 with oil or nonstick cooking spray and set aside.
- In a large bowl, whisk together the eggs, pure maple syrup, lemon zest, lemon juice, melted butter, almond milk and both vanilla and almond extracts until well combined.
- Add the dry ingredients to the bowl with the wet ingredients: oats, poppyseeds, baking powder and salt. Mix until combined, then fold in the blueberries.
- Pour mixture into prepared pan and smooth top. Bake for 35-45 minutes or until the edges are slightly golden brown and center is set. Remove from the oven, allow to cool for 10 minutes, while you make the lemon yogurt topping.
- To make the lemon yogurt drizzle: in a small bowl, mix together the greek yogurt, powdered sugar, 1 teaspoon lemon juice and zest; mix to combine. Add more lemon juice if necessary to thin it out so you can drizzle it over the top of the oatmeal. Drizzle over the top of the oatmeal, cut into 6 slices and serve!
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on March 4th, 2021, republished on April 12th, 2022, and republished on April 17th, 2025.
Wow!! This is my first time making an oatmeal bake based off a recipe from this website. I am IMPRESSED. I actually made a protein-powder based one last week from a different chef and it was so dry. This one is INCREDIBLY moist and delicious. I followed the recipe exactly except I’ve been putting a dollop of plain yogurt on top to not overdo it on sugar (I’m sensitive). Truly delicious. I’m going to be scouring for more variations!
So glad you found this one! Check out all of my baked oatmeal recipes here 🙂
This recipe was absolutely delicious! I do feel the measurements/weights are off. When I made it yesterday, the liquid to oats ratio was way off, so much liquid. Today I made it again to test the measurements. Definitely off. I am a scale baker. I love weights for accuracy, but these weights don’t match the cup measurements at all. I know Google will tell you 1.5 cups of almond milk weighs this amount but my scale/measurements are not matching. For a heaping 1/3 cup maple syrup I get 86 grams. Is the recipe creator using measurements when she makes this and if so is she strictly using the scale or is she strictly using measuring cups?
Hi! We have tested this with both, and these weights are very standard for cups, FYI! What we have found is that rolled oat brands can vary drastically in actual size, so that could be part of the issue. The oats really do absorb a lot of liquid. If you are concerned, add another 1/4 cup of oats!
The lemon blueberry baked oats are wonderful. Making for the second time!
So glad you love them!
Love this recipe! I have made it several times. Always delicious.
So happy to hear that!
Oh wow! Made this for the first time and it is so delicious!! I will make this again and again!
So happy to hear that!
Made this tonight- SO GOOD. refreshing with the lemon, light and delicious. Mhm immediately said “save this recipe to make again!”
We used all vanilla due to almond allergy and it was still wonderful. I could see that almond would give it a little extra, but with all vanilla it turned out delicious.
Easy to make and will definitely be making again.
Amazing! Glad it was a hit!
I made this today for a ladies lunch and I am shook! It was phenomenal and so easy to make!! I made my glaze a little different since I didn’t want to use powdered sugar and it still turned out so good!! I loved the touch of almond extract! I truly feel like that makes this recipe so good!
So happy to hear that! Such a great brunch treat 🙂
This is delicious! I used frozen blueberries, coconut oil instead of butter and added a bit of unflavored Viral Proteins powder to the mix. It was the perfect consistency and golden color right at 35 minutes. I skipped the icing and ate with vanilla yogurt instead and loved it. I can’t wait to make this with fresh blueberries this summer!
Perfect breakfast! Glad you enjoyed!
Hello. I want to make this recipe, but I have a question: Can I use frozen blueberries?
This was so good, I even doubled the recipe and only used 1/3 cup of maple syrup for the recipe and my whole family loved it!
Perfect! So glad it was a hit!
i HAVE NOT TRIED THIS BUT MOST CERTAINLY WILL SOONER THAN LATER VERY ANXIOUS TO TRY AS i AM DIABETIC AND HOPEFULLY WILL SATISFY MY APPITATE TOO.
Robert Hill
Gooding, ID
Hope you love this one!
Hi, if I need to make this the day before for an event, should I leave off the yogurt lemon drizzle until serving?
Hi! Yes, I would drizzle it on right before serving 🙂
Loved this for breakfast with the yogurt topping!
Can you use a silicon muffin tin to make these into muffins?
Absolutely!
Very good! Made as is and the family loved it too!
So happy to hear that!
I can’t wait to make this! Although I’ll probably omit poppy seeds as I don’t have any on hand. Do you have the ingredients in weight anywhere? Using a scale and not cups saves a lot of dishes haha
I’m worried about the yogurt glaze, I’m pretty sure it was similar in the orange baked oatmeal recipe and it completely didn’t work for me, it was runny and watery and I don’t think it affected the flavor at all not to mention it didn’t look as pretty as yours! I wonder what I could’ve done differently
Hi! This one does have weight measurements listed 🙂 Feel free to omit the glaze or add a little more powdered sugar if it’s looking runny!
This is our favorite baked oatmeal recipe! It is fluffy and delicious, a great balance of lemon and blueberry. It is great with or without the glaze. Today I also added some collagen peptides for a protein boost and you couldn’t tell! I love to eat it with plain greek yogurt. Highly recommend!
So happy to hear that! Great idea to add collagen 🙂
The print button does not work.
Hi! Can you let me know what happens when you click it? I just gave it a try – it should pull up a printable version. You then click “print” one more time and it will print 🙂
So yummy! I did dairy milk to add more protein, and i also added toasted almonds on top 🙂
Perfect breakfast!
Delicious and easy to make! I’ll
definitely make this again.
Glad you loved it!
I made one exactly like recipe stated. I took it to a gathering and it was a hit. They LOVED it. It is DELICIOUS!! I made another with a raisin & flax seeds it too was delish. I’ll be making it again soon. Thank you.
So happy to hear that!
So yummy! I didnt have enough blueberries so i added in some raspberries too, did chia seeds because i didnt have poppy seeds, and used fairlife milk for more protein, will definitely make again 🙂
Perfect! Such a great breakfast!
I love your baked oatmeal recipes! I cant have butter or coconut oil, could I use avocado oil instead? Would it be a 1:1 substitution?
I haven’t tested it out but I think that should work 1:1 – let me know if you try it!
This baked oatmeal is so wonderfully lemony and filling. We loved it so much I’m going to make them into oat cups and freeze them for easy reheating for busy morning breakfasts without the glaze so they’re grab and go! Love the extra nutrition with chia seeds.
Amazing! Such a great breakfast 🙂
This is a staple in our house. We had to switch to using flax egg due to allergies, and it came out exactly the same. We also love adding some hemp seeds! YUM!
Perfect! So happy it’s a favorite!
I only had one egg so I used that and a chia seed egg. I added half a tsp more of baking powder so the oatmeal wouldn’t be too dense. the chia egg worked but the end product was a bit more loose than I typically like. the chia seeds looked like poppyseeds so you couldn’t even tell they were used. very tasty!
Hi! Okay to use frozen blueberries?
Yes! I’d just recommend thawing them and then draining off the excess liquid so they don’t dye the whole oatmeal blue 🙂
⭐️⭐️⭐️⭐️⭐️ I made this recipe as muffins to take on a group vacation. Everyone, me included, loved the recipe. I served them with Greek yogurt. Can’t wait to make them again. Anything that combines blueberries and lemon is a must try in my book.
Amazing! So happy to hear that 🙂 Lemon + blueberry is my fav combo right now.
Ty for that recipe
Am I able to add protein powder to this?
That should work! You may just want to decrease the oats slightly or add a little extra milk to make up for the extra dry ingredient.
Oh I’ve made your baked oatmeals so many times. I can’t tell which is my favorite! This one definitely tops the list. But I’m such a dork! The mixture started fizzing and I thought well I’ve never seen that! And I realized I used baking soda instead of powder! We shall see how it turns out this time.
This is one of my favorites! Let me know how it turned out with the baking soda!
Love this super easy recipe. Such delicious comfort food.
I didn’t use the poppy seeds (I have a thing with them getting stuck in my teeth). I didn’t have a lemon so I just used bottled lemon juice and it was still delicious, though the zest would make it even better. I just warm up a piece in the morning and serve it with some yogurt or milk.
Perfect! Glad it still turned out well with the bottled lemon juice!
This recipe is fantastic! I did sub the eggs for flax egg, and chia seeds for poppy seeds. It was lightly sweet, held together beautifully, had a great texture, It also held up in the fridge for 5 days, and was so flavorful! I used vanilla cashew yogurt with lots of lemon juice for a tart, sweet topping, making this completely vegan. Thanks so much, AK! Making it again today- this will be my fiber- filled, antioxidant rich, vitamin C topped go-to breakfast!
I made this once before and loved it! I’m wanting to add protein powder to increase the protein content so it’s more of a meal in one. Any suggestions on best way to do that with this recipe? I like to use Truvani vanilla flavored protein powder.
Thanks!
Great question! You should be able to add some in – just add a bit more milk and/or butter so that the batter doesn’t get too dry.
Easy and a great breakfast option with kids!
Perfect way to wake up!
Delicious breakfast and great for meal prepping. I love the lemon-blueberry combination!
My fave! Glad you’re loving this recipe and it turns out amazing of you 🙂
I subbed the poppyseeds for chia seeds, and it still turned out soooo lovely! I agree with one of the other comments that says it’s more like dessert than breakfast, but that’s actually my favorite thing to have for breakfast! Lol. Thanks for the amazing recipe!
Oh love this so much! Adding chia seeds is my favorite. Glad you’re loving this recipe!
I’m a sucker for anything lemon blueberry so of course I had to give this a try. I used quick oats but missed the part where the author says to use more. The batter was a bit thin but it didn’t matter because it came out perfect! I had to stop myself from eating the whole tray. I’m vegan but used happy eggs from my sister in law’s pet chickens because I believe a recipe should be made as is the first time around in order to give an accurate review. Next time I’ll try the flax egg and hope it comes out as amazing the second time around. Thank you for sharing.
Aww this is so great, Alexandra. I am so glad you gave this recipe a try and and it turned out great for you!
Soooo yummy!! We loved this.
Glad to hear you’re loving this recipe, Jessica 🙂❤️
This recipe is sensational!! I did not include the blueberries because i did not have any. Next time, I am going to add a bit of yogurt or ricotta to the mixture to see how that turns out.
Sounds delicious! So glad you are loving this recipe, yogurt is a delicious addition!
I’ve made this a few times and my whole family love it. I’ve just had a glut of lemons so was going through my favourite lemon recipes and found this again. What a nice breakfast. It is perfect for those rushed mornings as I can make it the night before and pop it in the fridge. Also I always use homemade kefir for the milk which works perfectly with the sour lemon and yoghurt flavours.
AH!! This is amazing, so glad you’re loving this baked oatmeal and it turned out great for you!
The Lemon Poppy Seed Blueberry Baked Oatmeal exceeded my expectations with its tangy lemon zest, subtle crunch from the poppy seeds, and bursts of sweetness from the blueberries. It’s a refreshing departure from plain oatmeal and brings a burst of flavor to breakfast.
Ah! Love this so much – glad it turned out great for you and you’re loving it!
I just love it! Make it for the whole week and at least once in a month! Perfection ❤️
I’m so glad it’s in your rotation! Thanks for the comment 🙂
Love this recipe and have made it MANY times swapping in chia seeds – great breakfast meal prep!
Think you could add collagen or protein to this recipe??
Hi Heather – I am so glad you’re loving this baked oatmeal. I haven’t tried it, but lots of followers have added collagen to this recipe, you might need to adjust the liquid a bit, but it should turn out great 🙂
Delicious! I’m delighted to hear that you enjoyed this recipe and that it turned out wonderfully for you. Your satisfaction brings me joy! ❤️