Dessert

Lemon Blueberry Baked Oatmeal with Lemon Yogurt Drizzle Recipe

ByJulian Dempsey February 24, 2026February 24, 2026

Introduction

This lemon poppy seed blueberry baked oatmeal is a delightful breakfast treat bursting with fresh lemon zest and juicy blueberries. Naturally sweetened with pure maple syrup, it’s gluten free and dairy free, perfect for a wholesome start to your day. Topped with a tangy lemon yogurt drizzle, it tastes just like a lemon poppy seed muffin – but better!

A white casserole dish holds a baked oatmeal with visible texture from oats and poppy seeds, studded with whole blueberries that add deep purples and blues throughout. The oatmeal layer is thick, golden tan with hints of toasted oat edges. White creamy drizzle is laid in diagonal thin streams across the top, contrasting with the rustic natural texture and scattered yellow lemon zest for a bright pop of color. A wedge has been cut out, showing the soft, moist crumb inside with bits of blueberries oozing purple juice. The dish sits on a white marbled surface with a white bowl of fresh blueberries and a halved lemon nearby, giving a fresh, homely feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggs
⅓ cup (104g) pure maple syrup (or substitute with 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 extract
¼ teaspoon almond extract
2 cups (190g) old fashioned rolled oats
1 tablespoon poppy seeds
1 teaspoon baking powder
¼ teaspoon salt
1 cup (150g) blueberries
Lemon yogurt topping:
2 tablespoons plain Greek yogurt (or vanilla)
1 tablespoon powdered sugar (or substitute ½ tablespoon maple syrup or honey)
1-2 teaspoons fresh lemon juice, to thin
½ teaspoon lemon zest

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×9 inch or 11×7 inch baking pan with oil or nonstick cooking spray.
Step 2: In a large bowl, whisk together the eggs, maple syrup, lemon zest, lemon juice, melted butter, almond milk, vanilla, and almond extracts until smooth and combined.
Step 3: Add the oats, poppy seeds, baking powder, and salt to the wet mixture. Stir until everything is well combined, then gently fold in the blueberries.
Step 4: Pour the mixture into your prepared pan and smooth the top evenly. Bake for 35-45 minutes, or until the edges are lightly golden and the center is set.
Step 5: Remove from the oven and let cool for 10 minutes while you prepare the lemon yogurt topping.
Step 6: In a small bowl, combine Greek yogurt, powdered sugar, lemon zest, and 1 teaspoon of lemon juice. Stir well and add more lemon juice if needed to reach a drizzling consistency.
Step 7: Drizzle the lemon yogurt topping evenly over the cooled baked oatmeal. Cut into 6 slices and serve.

Tips & Variations

Use frozen blueberries if fresh aren’t available; raspberries, blackberries, or chopped cherries also work well.
Swap maple syrup for honey, but reduce the amount to ¼ cup for best results.
If out of poppy seeds, substitute with 1 tablespoon chia seeds or omit altogether.
To make it dairy free, use vegan butter or coconut oil and dairy free yogurt for the topping.
Use gluten free rolled oats to keep the recipe gluten free.
Try baking the mixture in muffin tins lined with parchment and sprayed with cooking spray for portable oatmeal cups—bake at 350°F for 20-25 minutes.
Reduce sugar by using ¼ cup maple syrup and skipping the lemon yogurt drizzle.

Storage

Once completely cooled, cover the baked oatmeal with foil and store it in the refrigerator for 4-5 days. Reheat individual slices in the microwave for 30-60 seconds before serving. For freezing, cut into six pieces, wrap each in plastic wrap and foil, and freeze. Reheat frozen pieces in the microwave at 30-second intervals for 1-2 minutes or reheat the whole bake in the oven at 350°F for 20-25 minutes covered with foil.

How to Serve

A white baking dish holds a thick baked oatmeal slice with visible blueberries mixed throughout its golden-brown base, which has a slightly crumbly texture with small bits of oats and lemon zest scattered on top. The oatmeal is cut into sections, one piece partially removed to reveal a moist and dense interior with bursts of dark purple blueberries. White glaze is drizzled in diagonal lines across the top, adding a smooth, glossy contrast to the textured surface. In the background, there is a white bowl filled with fresh blueberries, a halved lemon on the white marbled surface, and a small white bowl with a creamy liquid, enhancing the fresh and bright look of the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use steel cut or quick oats instead of rolled oats?

Rolled oats are best for this recipe to achieve the right texture. Steel cut oats are not recommended as they remain too chewy. Quick oats may work but might require extra liquid and will have a softer texture.

Is this recipe vegan-friendly?

While not tested, you can try substituting eggs with flax or chia eggs (1 tablespoon ground seeds mixed with 3 tablespoons water, set to gel). Use dairy-free butter and yogurt alternatives to keep it vegan.