Description
This Lemon Blueberry Baked Oatmeal is a wholesome and delicious breakfast option, combining the tart freshness of lemon with juicy blueberries for a naturally sweet and zesty start to your day. Made with rolled oats, chia seeds, and plant-based milk, it’s a nutritious, gluten-free, and vegetarian-friendly dish that bakes up to a golden, comforting casserole perfect for meal prep or weekend brunch.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- Juice of 1 lemon
Add-ins
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to prevent sticking and set it aside.
- Combine Dry Ingredients: In a large mixing bowl, thoroughly mix the rolled oats, chia seeds, baking powder, ground cinnamon, and salt until uniformly combined.
- Add Wet Ingredients: Pour in the almond milk, maple syrup, unsweetened applesauce, vanilla extract, lemon zest, and lemon juice into the bowl with the dry ingredients. Stir everything together until the mixture is smooth and well incorporated.
- Fold in Blueberries: Gently fold the fresh or frozen blueberries into the oatmeal mixture, making sure they are evenly distributed throughout the batter.
- Transfer to Baking Dish: Pour the combined oatmeal mixture into the prepared baking dish. Use a spatula to spread it out evenly for uniform baking.
- Bake the Oatmeal: Bake for 35 to 40 minutes in the preheated oven, or until the top turns golden and the oatmeal is set through.
- Cool and Serve: Remove the baking dish from the oven and allow the baked oatmeal to cool slightly before serving. Optionally, garnish with additional fresh blueberries or a light drizzle of maple syrup for extra sweetness.
Notes
- You can use fresh or frozen blueberries; if using frozen, no need to thaw prior to mixing.
- For a nut-free version, substitute almond milk with oat or soy milk.
- Ensure not to overbake to keep the oatmeal moist and tender.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave.
- Optional toppings include nuts, seeds, or a dollop of dairy-free yogurt.
