Gooey Lemon Blueberry Baked Oatmeal for a Bright Morning Boost

This Lemon Blueberry Baked Oatmeal is a delightful and wholesome breakfast, featuring oats, blueberries, and lemon.

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Prep Time 15

Cook Time 40

Cooling Time 15

Total Time 1 10

Servings: 9 slices

Course: Breakfast

Cuisine: Vegan

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Oatmeal Base

1 flax egg Flax Egg Acts as a binder; substitute with chia seeds.
2 cups Rolled and Quick Oats Mix provides ideal texture.
2 tablespoons Lemon (juice and zest) Enhances flavor profile.
1/4 cup Almond or Cashew Butter Adds creaminess; use sunflower seed butter for nut-free.
1/4 cup Maple Syrup Acts as sweetener, avoid dry sugars.

For the Blueberry Filling

2 cups Frozen Blueberries Convenient; fresh can be used.

Equipment

9 x 9-inch baking dish
mixing bowl
Saucepan
whisk

Method

Step‑by‑Step Instructions for Lemon Blueberry Baked Oatmeal

In a small saucepan, combine frozen blueberries, maple syrup, and a dash of cornstarch. Heat over low for 3–5 minutes until thickened. Set aside to cool.
In a mixing bowl, whisk together oats and lemon zest. Add wet ingredients, mixing until creamy.
Grease a baking dish and pour the oatmeal mixture, spreading evenly. Dollop blueberry jam over the top to create swirls.
Preheat oven to 350°F (175°C). Bake for about 40 minutes until edges are golden and center is set.
Let cool for 10–15 minutes, slice, and serve warm, optionally drizzled with yogurt or fresh berries.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 85mgPotassium: 200mgFiber: 4gSugar: 8gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

For gluten-free, use certified gluten-free oats. Allow cooling for neat slices and use runny nut butter for smooth consistency.

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