OH MY GOODNESS. You haven’t met true love in an oatmeal bake until you’ve experienced the flavors of a lemon poppyseed muffin in baked oatmeal.
Listen, I’m not even someone who is that obsessed with lemon-flavored things, but I could NOT get enough of this lemon blueberry oatmeal bake. Especially the incredible lemon yogurt drizzle on top. It’s like having cake for breakfast! Even my toddler Sidney loved it, 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 blueberry 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. 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 & reheating tips
In the fridge
- To store: 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: you can reheat individual slices in the microwave for 30-60 seconds.
In the freezer
- To store: 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
- Peanut Butter and Jelly Oatmeal Bake
- Vanilla Brown Butter Pear 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!
Lemon Poppy Seed Blueberry Baked Oatmeal
Beautiful lemon blueberry baked oatmeal made with fresh lemon juice & zest and naturally sweetened with pure maple syrup. This lemon baked oatmeal is gluten free & dairy free with bursts of fresh blueberries and poppy seeds in every bite. Drizzle with a homemade lemon yogurt topping for the perfect breakfast treat!
Ingredients
- Wet ingredients:
- 2 eggs
- ⅓ cup pure maple syrup (or sub honey)
- Zest from 1 lemon
- ¼ cup fresh lemon juice (from 1 large lemon)
- 2 tablespoons melted butter, vegan butter or melted and cooled coconut oil
- 1 1/2 cups unsweetened almond milk (or dairy free milk of choice)
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- Dry ingredients:
- 2 cups old fashioned rolled oats
- 1 tablespoon poppyseeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Mix-ins:
- 1 cup 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
Lower sugar version: If you want to make this oatmeal slightly less sweet, feel free to use 1/4 cup maple syrup (instead of 1/3 cup) and skip the lemon yogurt drizzle.
Please refer to the blog post for other substitution suggestions and freezer friendly instructions.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
157 comments
This looks delicious! Would it work to use applesauce in place of the butter/oil?
Yes!! I do it all the time with my baked oats!
Sure!
I haven’t made this yet but when I saw it come up this morning I actually shouted “yes, yes, yes, so gonna make that!” My husband was very confused, and also excited – we all love your recipes.
Amazing! Hope you loved it!
Sooo yummy. Made it on a whim and because I’m totally over ‘normal’ breakfast food- and it was all stuff I had in the fridge/pantry. Honestly more like dessert than breakfast. So good!
Love that! Glad you enjoyed 🙂
Preparing to make this dish, the recipe highlights (in yellow!) using a 9 x 9 square pan. Look at the multiple pictures of the white ceramic baking dish used. That is NOT even close to a 9 x 9 pan. Probably closer to 8.5 x 11. This recipe sounds good but it looks like you have at least doubled this recipe for photo purposes. Why not just make the recipe as you have presented it? Sooooo disappointed. Be accurate!
She probably used a ceramic dish “equivalent” to a 9×9 dish. A 12.5×5.5 dish is equivalent to 9×9. But 9×9 is a more common size for people to already have so that’s probably why she used that size in the recipe instructions
I’m going to make this soon, it looks delicious! I’ve made a lot of different recipes on this website and all of them have been amazing!
Hi! The baking dish that was used in the photos is an 11×7 which is the same size equivalent to a 9×9 inch square pan 🙂 Sorry to hear you were disappointed with the pan we chose for photography, but the recipe is accurate and we do hope you love it!
Maybe she did not have a nice 9×9 pan for the photos. They spend a lot of time making the photos so pretty and appetizing! Looks are deceiving and the pan she used could be much smaller than what you’re thinking. I followed the recipe exactly and baked it in my 9×9 metal pan and it turned out perfect! The recipe is not bad just because the meal wasn’t prepared in a 9×9 pan…
Amazing! Tastes just like the lemon poppyseed muffins I loved as a kid, but with healthy ingredients. I used maple syrup as a topping and recommend it! Thanks for making a great recipe!!
So glad you enjoyed!!
Absolutely! Glad you enjoyed 🙂
You can use steel cut! If you mix everything together and let it soak overnight and bake it the next day, you get the same results! We do a baked oatmeal at work and that’s what we do when the supplier only has steel cut!
Great tip! Thanks for the update on that 🙂
This is the first time I have tried baked oatmeal, and it is a winner. I was a little short on the lemon juice, but the the flavors were great, and the lemon drizzle on top added an extra bit of tartness. I am adding this recipe as one of my favorites for breakfast.
Perfect! So glad you loved it!
Best oatmeal recipe I’ve ever made!!!!! I’m going to use that lemon yogurt topping in everything! I didn’t have poppy seeds so I substituted with chia and it came out delightful! Thank you so much!
So happy to hear that! Such a great breakfast 🙂
Wow! It is amazing! This is the “must have” recipe for Oats. I made it yesterday and my Husband loves it, as do I. The flavor that is dominant is the Lemon….which is wonderful! But, it all comes together in a most desirable way…..which translate as: it’s hard to stay out of it….we keep going back for a nibble or two.
My only question is regarding the Glaze…is the Powdered Sugar to be 1 Cup…and not 1 TBSP ?? I added more Powdered Sugar…but, it was still runny and I couldn’t even use the Lemon Juice as called for, because it was already very thin. So, we poured it over the baked Oats and it covered the whole thing and then just seeped down into the Oats….we loved it…but, it did not look at all like the picture. Great Recipe….a real keeper!!! And, it’s filled with such healthy ingredients!! One more question…could Chia Seeds be used in place of the Poppyseeds??
Hi Eileen! So glad you loved it. ALl yogurt brands are different so it’s likely that your yogurt may have just been a little more thin than mine. The 1 tablespoon for powdered sugar is correct though; perhaps next time try a greek yogurt! And yes, I mention in the blog post that chia seeds will work well!
I have not made this. I am definitely interested in it, but I have a question. As someone else noted, the dish in the pictures is not a 9×9” pan. It is also not a 12.5 x 5.5 dish.
So did the people who successfully made this use a 9 x 9 pan?
I made this today and used a 9X9” pan and it was the correct size to use. I did have to bake it longer than stated in the recipe.
The dish in the photo is a 11×7 inch which is equal to a 9×9 🙂 hope that helps!
Just FYI, oats are already gluten-free. you said if you want to make it gluten-free get gluten-free oats, but oats are already gluten-free! Lol. Looks good though, it’s on our list to try. Thanks.
Hi SDM, I believe you are right about oats being naturally gluten-free. I’ve learned that people very concerned about gluten do worry about common cross-contamination of oats along the way. Certified gluten-free oats are the only ones certain folks can trust to be safe for them.
Yes oats are naturally gluten free but many companies are not certified gluten free as there could be cross-contamination 🙂 that’s why I specify looking for “gluten free” on the package!
Can hardly wait to try this recipe!!!!
Hope you love it!!
I swapped chia seeds for the poppyseeds following the substitution suggestion, and I used dairy milk. My husband and two kiddos loved it. I especially loved the almond extract addition. Will definitely make again… 🙂
This is so delicious! It tastes like a lemon poppyseed muffin and then the warm blueberries and lemon drizzle?? Yum. I will be making this again.
Amazing! So glad you loved it 🙂
Really, really good!!! Definitely want to try as muffins next time! Perfect breakfast!
Absolutely! Let me know if you do 🙂
Lemon poppyseed oatmeal bake was okay. Nothing spectacular. I didn’t feel tasted anything near lemon poppyseed. I had to try it
So sorry you didn’t love it as much as we did! We thought it was super sweet and lemony. You could always add more lemon next time, but 1/4 cup of lemon juice is quite normal in most lemon poppyseed muffin and bread recipes. Feel free to go up to 1/3 cup (and reduce milk by 2 tablespoons) then add in more zest too if you’d like!
This was so easy to make and super tasty. I made it vegan (flax eggs, plant based milk/yoghurt) and refined sugar free (sugar free maple syrup) and it was delish! Currently on my second piece with a coffee and it’s only been out of the oven 20 minutes!
I’m glad that worked out well! Such a great breakfast or snack 🙂
Just made this while my little girl was napping. I thought it’d make a nice alternative to her fruit snack or porridge for breakfast and she loved it, so pleased! It’s a great snack for mum’s too though. Another lovely family friendly recipe, thanks! X
Such a great breakfast! I’m glad you both enjoyed 🙂
Loved it! I put it together last night using steel cut oats and baked it this morning! So yummy!
Perfect! I’m glad that worked out well!
These are nothing short of lovely! Slightly sweet – you feel zero guilt eating them.
So flavorful and lemony!
The perfect breakfast!
This is very good and we’ll enjoy it again. I didn’t have blueberries so used a mix of frozen raspberries and cranberries, which was delicious.
A few others commented about the baking dish, which I agree was a little confusing. For clarity, maybe the site should include a note about the dish size specified in the recipe vs. what’s in the photos. My guess is also that if the rectangular dish is used, this produces a flatter end result and so the baking time would need to be adjusted from the thicker square pan.
Sounds perfect! As for the dish: The dish in the photo is a 11×7 inch which is equal to a 9×9 🙂 hope that helps!
5/5 yum!! Love a good baked oatmeal. These flavors are amazing!! Love that you mix all in one bowl too. Thanks for a great recipe!
Easy and delicious! Glad you enjoyed!
So. So. Good. I doubled the recipe, thank goodness! My family raved this morning! Looking forward to leftovers tomorrow!
Love that! So glad it was a hit 🙂
Made this for breakfast meal prep this week and it was phenomenal!!!!! I reheated it with a tiny bit of milk. I also prepped the icing and drizzled it on each morning after I heated up my slice of yummy oatmeal! Next time I might add a few scoops of collegan peptides for some added protein.
Perfect! So glad you enjoyed!
Super delicious flavor! However, it seemed a bit runny and didn’t set up as well as I thought. I guess I can use less almond milk next time. Will definitely be making this again, easy and yummy!
Yes feel free to reduce the milk just a bit! Glad you enjoyed regardless.
I’m 100 plant based so I didn’t try this with eggs so I have no basis for comparison but with flax eggs it was the bomb dot com. I also didn’t do the drizzle on top to keep calories down. I still wanted plenty of lemon flavor since I would miss it from the drizzle so I used 2 lemons and the zest of two lemons. I also added extra blueberries for the flavor and antioxidants. I made them for us last week. My nutrition coach wants me to mail her a batch, from WA to LV!! I’m making a batch for my mom to freeze too!! 😊 Thanks
Love it! So glad you enjoyed!
This turned out perfectly and was delicious! My family loved the lemon blueberry combo. Thank you for a great recipe. Do you happen to have a link or brand of the white baking dish you used? It’s super cute!
So happy to hear that! It actually belongs to my photographer 🙂
Such a good recipe! It reminds me of spring!
The perfect way to ring in spring! 🙂
Absolutely! Glad you like it 🙂
So good!! My husband and I loved the chunky monkey baked oatmeal, so naturally we had to try this one out and it did not disappoint. Super filling for breakfast too!
So happy to hear that!
I love the lemon blueberry flavor combo on this oatmeal. I made it for my 18 month old son for breakfast and had to sneak myself a taste. Absolutely delicious! My son can’t get it into his mouth fast enough and it makes me happy to know he’s getting not only a delicious but nutritious meal in.
So glad this one’s a hit! Perfect spring breakfast 🙂
Delicious recipe! Followed as instructed minus poppyseeds and almond extract, just don’t have them on hand, and wouldn’t know they were missing. Added extra vanilla extract instead. Doubled the ingredients after the first time it was devoured, and came out just as delicious. Lemon yogurt drizzle is a great pairing and used honey instead of sugar. Best baked oatmeal recipe we’ve had yet. Thanks!
Perfect! So glad it was a hit!
What a nice recipe!! For me personally not suitable for weekdays but certainly for weekends!
Next time I would decrease the almond extract quantity because I think that is a rather overpowering taste in it all.
Perfect for weekend brunch! And yes, feel free to reduce or omit the almond extrat.
Thank you for the lemon poppyseed oatmeal bake recipe. I followed your clear instructions, using good organic rolled oats. I was a bit taken aback by how liquidy the batter was so baked about 45 min — golden around edges, set in middle. Good flavor! But I expected it to be more cakey, less gelatinous. Am considering re-baking the remainder to see if that helps. Or of I make it again, use 1/2 cup less liquid or even one more sgg. What would you suggest? Thank you!
Baked oatmeal is meant to be very moist, but if you prefer it less, you can add 1/4 cup less milk!
This was so good! Even my husband who usually doesn’t like baked oatmeal really liked it. I made it vegan by using flax eggs, plant-based avocado oil butter, and plant-based yogurt. I’ll definitely make it again but next time will probably just use 1/4 cup of maple syrup.
Perfect! So glad it was a hit.
Made this for breakfast and it’s already half gone! Best baked oatmeal recipe I’ve tried so far. Used honey instead of syrup as that was all I had, also did a mix of blueberries and blackberries and chia seeds, sooo good! 11X7 pan worked perfectly for me
Love it! Glad you enjoyed!
I forgot to rate the recipe when I commented!
I used chia seeds instead of poppyseeds and dairy milk, and left off the drizzle following the substitution suggestions. My husband and kiddos loved it. I especially liked the almond extract addition. Will definitely make again!
Perfect! So glad it was a hit!
super moist, good flavor. even better the day after baking!
Absolutely! Glad you enjoyed 🙂
I live the simple fun recipes.
Glad you enjoyed!
This was amazing, I’ve been reading the recipes for a while now. I’m glad I picked this recipe to try. Thank you
Glad you enjoyed!
As a kid, I was a HUGE fan of my local grocery store’s mini lemon poppyseed muffins (if left to my own devices, I could’ve probably finished half the container in one sitting, that’s how much I loved them). I still love the flavor obviously, but am no longer too keen on all the sugar you find in those muffins and as a breastfeeding mom I need my food to do a bit more for me and my little one these days. So when I saw this oatmeal bake, I was super eager to try it. Absolutely LOVE this recipe from AK! Has all the nostalgic flavor of those muffins of my youth with a touch of sweetness and the added benefit of blueberries. I used maple syrup as the sweetener throughout (for the drizzle, too) and it was perfect. Thanks for another amazing recipe!!
The best! So glad you loved this one!
Another absolute delight! This was soooo delicious! I microwaved it to warm it up with some peanut butter on top too, it was TO DIE FOR.
Love it! Glad you enjoyed!
I made this for bfast this week and highly recommend. The lemon flavor is excellent. I didn’t make the yogurt sauce, and it’s still delicious!
So glad you loved it!
This is a delicious new baked oatmeal recipe we will be adding to our rotation for breakfasts! My 19 month old LOVES oatmeal, so I am always looking for ways to introduce new flavors and she really enjoyed this one. I just left off the lemon yogurt drizzle for her portion 🙂 Thanks for another great recipe!
So happy to hear that! Perfect breakfast 🙂
So good, so healthy, love this recipe. I’m making this for the second time today, The first time, I made it in muffin cups (it made 12 muffins) and opted for chia eggs instead of chicken eggs, and honey instead of maple. It was a huge hit. It feels decadent but the flavors are fresh and light. The second time around, I am going to add some chopped nuts on top to make it even more hearty, and will drizzle it with oat milk before reheating in the microwave to keep the texture moist. This has already become a breakfast staple, thanks so much for a lovely spring recipe!
Amazing! So glad you loved it!
I just made this and the flavors were amazing… do you have any solutions to a soggy bottom?? I forgot to preheat the oven and used frozen blueberries so I am not sure if that had anything to do with it.. Thank you
Hmmm the oven and blueberries may have contributed! Next time I’d recommend thawing the blueberries, draining off any excess liquid and then adding them to the recipe.
It looks delicious 😋! Can I substitute chia seeds for poppy seeds?
Yep! Check the full blog post for all ingredient swaps 🙂
Delicious! Love having oats for breakfast. The blueberries and lemon go great together. I can honestly say I love every one of your recipes I try.
Made this for breakfast meal prep as I love baked oatmeals. This had great flavor and a serving was plenty to fill me up for the morning. I will absolutely make this again and again.
Such a great breakfast!
Amazing and easy!
Glad you enjoyed!
Yummy! I would definitely make again. I didn’t do the drizzle as I was saving calories but I”m sure that would add soo much flavour! I substituted chia seeds and used powdered egg replacer instead of eggs as I am allergic. I would add even more zest next time around. Highly recommend.
I’m glad that worked out well! Such a great breakfast.
Delicious! I used frozen blueberries, omitted the poppyseeds, and used 1/4 cup of maple syrup instead of 1/3 cup. I also left out the drizzle, and it was still amazing! Great texture, and a fun change from some of the more traditional baked oatmeal flavors. Note that I used an 11×7 inch pan, and it was perfectly sized for this recipe.
Perfect! So glad you enjoyed!
Ok WHOA. This oatmeal could actually pass for dessert. It is that good, I used two flax eggs and subbed applesauce for the oil and it still came out perfectly. Thank you!
Right?! So good! I’m glad that worked out well 🙂
I’ve been following this page for years. Love so many recipes on here! This one I just tried this morning and already in love. Will keep in the routine- since eggs can get boring sometimes! Love all you do on here and wishing you continued success 🙂 – D, NYC
Amazing! So happy to hear that 🙂 I hope you keep finding recipes here that you love!
This is my new favorite baked oatmeal recipe! I omitted the poppyseeds because I didn’t have any on hand and used flax eggs, which worked well. This is the perfect breakfast/snack/dessert for spring!
I’m so glad! Agreed for all of the above 🙂
Followed the recipe but did not use the glaze. I didn’t find that this had a lot of flavor to it. Maybe the glaze gives it a little something extra. .
That’s really strange as there’s a good amount of lemon juice, zest and sweetener in this recipe. Perhaps you might want to try using more zest next time?
Do you think I could prepare it ahead of time and let it sit in the fridge overnight and bake it the next morning? I was thinking of making it for Easter morning
I would bake the day before and then simply reheat in the oven until warm, then glaze.
This is such a fun spin on oatmeal! So bright and delicious! Love this for spring.
Absolutely! Perfect for spring brunches 🙂
Delicious! Very simple to make too. I used regular 1% dairy milk, as I didn’t have almond milk on hand, and it worked just fine.
Glad you enjoyed! Yes, any milk will work perfectly 🙂
Just found your site. Am elderly widowed male. Eat a lot of vegan steel ground oats, whole wheat and quinoa flour. Looking forward to your recipes.
Thanks.
John
Hi John! I’m so glad you found Ambitious Kitchen. Hope you found some great new recipes here to try!
The lemon yogurt topping MAKES this! So delicious and perfect for spring!
The best! Glad you enjoyed 🙂
This recipe is my favorite baked oatmeal!! I’m planning to make it for Easter brunch. I will have to double the recipe. Would you recommend using 2 pans or do you think it would bake well, doubled, in a 9×13? Thanks!!
Hi! Sorry for the delay 🙂 I recommend using two pans – let me know how it went!
Very yummy! Tastes like a poppy seed muffin but less sweet. Perfect sweetness for breakfast. Made in 8×8 pan instead of a 9×9. Took an extra 10 min or so. Turned out great!
Absolutely! So glad you enjoyed!
Another winner! The Meyer lemon really makes the difference here-subtle sweet and tartness. Didn’t have poppyseeds so used chia. Kids loved it too.
Love it! So glad it was a hit!
Subbed chia seeds for poppy seeds, and frozen raspberries for blueberries. Flavor combo was still stunning — the raspberries are nice and tart with the lemon, but the sweetness from the maple syrup balances it out. I’m sure it would be even better with the classic poppy seed flavor as well. I made a half batch in a 7 x 5.5 in. ceramic loaf pan, baked at 350 for 32 minutes, and it turned out well. Perhaps slightly wet as-is, but perfect when reheated in the toaster oven for breakfast throughout the week.
Perfect! Love the idea of adding raspberries. Such a great breakfast!
This was so amazing. I made it for Easter breakfast and we devoured it. So so good!
So happy to hear that!!
This was the most excellent Easter breakfast ever! And I am now having it as a snack in the evening! Hahaha it is absolutely amazing! I served walnuts on the side for those who desired those, and also sliced apples… As my store did not have organic lemons, I omitted the lemon zest and simply used organic lemon juice and it was amazing! I have passed this on to my family and we know that this will be a tradition for our family for future get-togethers, brunches and holiday breakfasts! Thank you for sharing this recipe, as it is so so simple and healthy and super yummy!
Amazing! So glad it was a hit. Perfect breakfast (and evening snack!)
The flavor from the lemon, poppyseeds and blueberries were amazing ! I also loved the yogurt glaze, it was a great touch.
Perfect for spring! Glad you loved it 🙂
So delicious! One of my new favorite baked oatmeal recipes. Perfect for spring/summer!
So happy to hear that!
AMAZING !!! Used flax eggs and it turned out so so good! Making again today!
Perfect! So happy to hear that 🙂
Super easy to make and delicious! Even my picky 3 year old asked for seconds.
Love that! Such a great breakfast.
I’ve made this numerous times now, and have subbed many things based on what I have at home. It has turned out great every time. At times I’ve used a flax egg, quick oats, omitted the poppyseeds, used dairy based milk, used the maple syrup in the drizzle rather than powdered sugar…and so on, no matter the sub or omission, this recipe pulls through! I live rurally, so can’t always have everything a recipe calls for on hand. I was so pleased that this recipe could be versatile in that way. My partner and one year old are also big fans. Thank you for an easy and delicious recipe!
Amazing! So glad those swaps work out for you. Best breakfast!
So good and refreshing! Full of flavor but not overwhelming, 10/10!
Absolutely! Glad you enjoyed!
This is amazing – go and make this for brunch this weekend immediately!
The best!!
Absolutely amazing! Just made it as a surprise breakfast for my boyfriend and it was definitely a hit. The lemon yogurt drizzle is to die for!!!!
Love that! So glad it was a hit!
I have made this recipe a couple times and it’s a huge hit. I kicked up the nutrition a notch by adding ground flaxseed and adding two Tbs of chia seeds. Absolutely delicious
Love it! Such a great breakfast!
You need to make this ASAP!! It’s soooo good! I used a vegan egg replacer and it still came out incredible!