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!
- 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
- 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
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!
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