Description

Enjoy a delightful and healthy Lemon Poppy Seed Blueberry Baked Oatmeal that’s bursting with fresh lemon juice and zest, naturally sweetened with pure maple syrup. This gluten-free and dairy-free baked oatmeal features plump fresh blueberries and crunchy poppy seeds in every bite, topped with a luscious homemade lemon yogurt drizzle for a perfect breakfast treat that’s like having cake for breakfast!

Ingredients

Scale

Wet ingredients:

2 eggs
⅓ cup (104g) pure maple syrup (or 1/4 cup honey as substitute)
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

Dry ingredients:

2 cups (190g) old fashioned rolled oats
1 tablespoon poppy seeds
1 teaspoon baking powder
¼ teaspoon salt

Mix-ins:

1 cup (150g) fresh blueberries

Lemon yogurt topping:

2 tablespoons plain Greek yogurt (or vanilla Greek yogurt)
1 tablespoon powdered sugar (or ½ tablespoon maple syrup or honey)
1–2 teaspoons fresh lemon juice, to thin
½ teaspoon lemon zest

Instructions

Preheat and prepare pan: 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 and set it aside.
Mix wet ingredients: In a large bowl, whisk together the eggs, pure maple syrup, lemon zest, fresh lemon juice, melted butter (or vegan butter/coconut oil), unsweetened almond milk, vanilla extract, and almond extract until the mixture is smooth and well combined.
Add dry ingredients: To the wet mixture, add the old fashioned rolled oats, poppy seeds, baking powder, and salt. Stir until all dry ingredients are incorporated, then gently fold in the fresh blueberries to evenly distribute throughout the batter.
Bake the oatmeal: Pour the complete mixture into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 35 to 45 minutes or until the edges turn lightly golden brown and the center is firmly set. Remove from the oven and allow it to cool for about 10 minutes.
Prepare lemon yogurt topping: While the oatmeal cools, combine Greek yogurt, powdered sugar, lemon zest, and 1 teaspoon of lemon juice in a small bowl. Mix until smooth. Add additional lemon juice as needed to achieve a drizzle-able consistency.
Serve: Drizzle the lemon yogurt topping evenly over the warm baked oatmeal. Cut into 6 slices and serve immediately. This dish can be enjoyed warm or cold according to preference.

Notes

For less sugar, reduce maple syrup to ¼ cup and omit the lemon yogurt drizzle.
Replace fresh blueberries with frozen or other berries like raspberries, blackberries, or chopped cherries as desired.
Use honey instead of maple syrup (about ¼ cup) as an alternative natural sweetener.
If out of poppy seeds, substitute 1 tablespoon of chia seeds or skip seeds altogether.
Use gluten-free rolled oats to keep the recipe gluten free.
Make dairy free by using vegan butter or coconut oil and dairy-free yogurt for the topping.
For vegan adaptation, try substituting eggs with flax or chia eggs, though this is untested.
Store leftovers covered in the refrigerator for up to 4-5 days; reheat individual slices in the microwave for 30-60 seconds.
Freeze cooled oatmeal in individually wrapped slices for up to 2-3 months; reheat in microwave or oven covered with foil.
For portable servings, bake in muffin tins lined with paper liners and sprayed with cooking spray for 20-25 minutes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: lemon baked oatmeal, blueberry baked oatmeal, gluten free breakfast, dairy free breakfast, lemon poppy seed oatmeal, healthy baked oatmeal, spring breakfast recipe, maple syrup sweetened oatmeal