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!
Servings 6 servings
Calories 238cal
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!
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.
Nutrition
Serving: 1slice | Calories: 238cal | Carbohydrates: 36.3g | Protein: 6.5g | Fat: 8.6g | Saturated Fat: 2.8g | Fiber: 3.7g | Sugar: 17g