Introduction

Lemon Blueberry Baked Oatmeal is a bright and comforting breakfast that combines tangy lemon with sweet, juicy blueberries. This wholesome dish is easy to prepare and perfect for busy mornings or meal prep. Enjoy it warm or cold, topped with your favorite accompaniments.

A baked blueberry oat crisp is shown in a white rectangular dish with two handles, filled with two layers: the bottom layer is a deep purple blueberry filling with some blueberries visible, and the top layer is a golden toasted oat and almond mix with whole almonds and scattered blueberries, giving it a crunchy texture. To the right of the dish, there are three lemon slices arranged over a white marbled surface, and a wooden bowl with fresh blueberries sits behind them. A white and red striped cloth is partly visible at the bottom of the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups old-fashioned rolled oats
⅓ cup light brown sugar (packed)
1 tsp baking powder
¼ tsp salt
1 tbsp lemon zest
1⅓ cups milk (whole, coconut, almond, or oat)
1 large egg (room temperature)
¼ cup lemon juice (freshly squeezed)
½ tsp vanilla extract
¼ tsp almond extract
2 tbsp unsalted butter (melted)
1 cup blueberries (fresh or frozen)
½ cup almonds (chopped)
For Serving: Maple syrup, yogurt, nut butter, and fresh berries

Instructions

Step 1: Preheat the oven to 375° F. Grease an 8×8-inch baking dish with cooking spray, and set it aside.
Step 2: In a medium-sized bowl, whisk together the milk, egg, lemon juice, vanilla extract, and almond extract until fully combined.
Step 3: In a large bowl, mix the oats, baking powder, salt, brown sugar, and lemon zest until evenly distributed.
Step 4: Pour the milk-egg mixture and melted butter into the oat mixture. Stir gently to combine all ingredients.
Step 5: Fold in the blueberries and chopped almonds just until incorporated, being careful not to overmix.
Step 6: Pour the batter into the prepared baking dish and spread it evenly.
Step 7: Bake for 35 to 40 minutes, until the top is golden brown and the oatmeal is set in the center.
Step 8: Let cool slightly before serving. Enjoy warm or cold, topped with maple syrup, yogurt, nut butter, or fresh berries as desired.

Tips & Variations

Use fresh lemon zest for the brightest flavor, and make sure to use seeds-free lemon juice for the best taste.
Swap almonds for walnuts or pecans if preferred, or omit nuts for a nut-free version.
Frozen blueberries can be used directly without thawing; they will add a nice burst of flavor.
For a dairy-free option, substitute butter with coconut oil and use plant-based milk.
Add a pinch of cinnamon or nutmeg for a warm spice note.

Storage

Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 30-60 seconds until warm. This oatmeal can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A single square granola bar sits in the middle of a round white plate, showing a texture made of oats, whole almonds, and scattered blueberries that add pops of deep purple and blue color. A silver fork rests diagonally across the plate beside the bar. Around the plate on the white marbled surface, a wooden bowl filled with fresh blueberries is visible in the upper corner, with a few loose blueberries and a folded pink and white striped cloth nearby. The granola bar looks chunky and dense with a mix of crunchy and chewy textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes. Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based milk and coconut oil instead of butter. This will keep the texture similar and maintain flavor.

Can I prepare this recipe ahead of time?

Absolutely. You can assemble the oatmeal the night before, keep it covered in the refrigerator, and bake it in the morning. This makes a convenient and delicious breakfast option when you’re short on time.