If you’re looking to brighten up your morning routine, Lemon Blueberry Baked Oatmeal is about to become your new star breakfast. With zesty citrus, juicy blueberries, and wholesome oats baked together into a crave-worthy, golden-topped casserole, this recipe is as cheerful as it is nourishing. It’s perfect for cozy weekends, meal prepping a healthy start to the week, or impressing overnight guests, all while bringing a sunny twist to classic oatmeal bakes.
Ingredients You’ll Need
Making Lemon Blueberry Baked Oatmeal only takes simple pantry staples plus a few fresh flavors, but every ingredient plays a delicious role. From spice to scent, tenderness to color, here’s how each one brings this breakfast together.
- Old-fashioned rolled oats: The wholesome backbone of the bake, they create a hearty, chewy texture that holds everything together.
- Baking powder: Adds a gentle lift to keep the oatmeal light rather than dense.
- Salt: Just enough to balance all the sweet and tangy flavors.
- Ground cinnamon: Warms up the dish and gives each bite a cozy depth.
- Lemon zest: The magic ingredient for that fresh, zingy brightness.
- Maple syrup or honey: Adds natural sweetness and a little complexity—choose your favorite!
- Milk (dairy or non-dairy): Keeps the oats creamy and tender; almond milk works just as beautifully as cow’s milk.
- Large egg: Binds the ingredients together for a sliceable result.
- Unsalted butter (melted): Delivers richness and helps create a golden crust, but you can swap for coconut oil for a dairy-free version.
- Vanilla extract: Enhances every flavor and ties the oats, berries, and lemon together.
- Fresh or frozen blueberries: Sweet-tart, juicy bursts of color in every bite—no need to thaw frozen berries.
- Chopped nuts (optional): Almonds or pecans add a gorgeous crunch and a little extra protein.
- Extra blueberries and lemon zest (for topping): These garnishes make the finished dish pop and signal all the fresh flavors inside.
How to Make Lemon Blueberry Baked Oatmeal
Step 1: Prep Your Oven and Baking Dish
Preheat your oven to 350°F (175°C) so it’s ready to do its job when the oatmeal mixture is prepped. Give your 8×8-inch (or similarly sized) baking dish a good coat of butter or nonstick spray—this prevents pesky sticking and makes serving a breeze.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, baking powder, salt, ground cinnamon, and lemon zest. Mixing these first ensures the flavors are evenly distributed before you add any liquids, infusing the oats with that irresistible zesty aroma.
Step 3: Whisk the Wet Ingredients
In a separate bowl, whisk together your choice of maple syrup or honey, milk, egg, melted butter, and vanilla extract. Make sure your butter is cooled so the egg doesn’t scramble! This blend becomes the creamy binder that holds everything together.
Step 4: Combine the Wet and Dry Ingredients
Pour the wet mixture over the dry oat mixture and stir well to combine. You want every oat coated, and all the lemon fragrance wafting up. The batter will look loose—that’s just right!
Step 5: Fold in Blueberries and Nuts
With a gentle hand, fold the blueberries into the mixture, reserving a few for the top if you like. This keeps them mostly whole so every piece gets a burst of berry goodness. Add the chopped nuts now too, if you’re using them.
Step 6: Assemble and Top
Pour your oatmeal batter into the greased baking dish and spread it evenly. Scatter the reserved blueberries and a sprinkle of extra lemon zest over the top to enhance both flavor and eye appeal—it’s like a pretty preview of the flavors inside!
Step 7: Bake to Perfection
Bake for 35 to 40 minutes until the top is golden brown and the center feels firm and set. The aroma that fills your kitchen will be absolutely mouthwatering! Let it cool for a few minutes to make slicing easier, and to help the flavors come together.
How to Serve Lemon Blueberry Baked Oatmeal
Garnishes
For a truly show-stopping presentation, top each square with a spoonful of extra blueberries, a flurry of fresh lemon zest, and maybe even a dusting of powdered sugar or a dollop of Greek yogurt. These bright accents not only look lovely, they amp up the flavors and give each bite another pop of freshness.
Side Dishes
Pair your Lemon Blueberry Baked Oatmeal with a side of crispy bacon, turkey sausage, or a colorful fruit salad for a brunch that checks all the boxes. A hot mug of coffee or citrusy herbal tea makes it even more inviting, lending a comforting touch to this vibrant breakfast centerpiece.
Creative Ways to Present
Think outside the pan! Serve it warm in bowls with an extra splash of milk, cut it into fingers for breakfast on the go, or layer cubes of baked oatmeal into parfait glasses with yogurt and an extra swirl of honey. It’s even delicious cold straight from the fridge, making it ideal for last-minute weekday breakfasts.
Make Ahead and Storage
Storing Leftovers
Lemon Blueberry Baked Oatmeal keeps wonderfully for up to four days in the fridge. Let it cool to room temperature after baking, then cover the dish tightly with foil or transfer pieces to an airtight container. It’s an easy, grab-and-go breakfast that never gets dull!
Freezing
To freeze, simply cut fully cooled squares and wrap each one individually in plastic wrap or foil. Store them in a freezer-safe bag or container. They’ll stay fresh for up to three months—just thaw overnight in the refrigerator for a quick, homemade breakfast treat.
Reheating
Warm your Lemon Blueberry Baked Oatmeal in the microwave for 30–60 seconds, or pop it into a 350°F oven, covered with foil, for 10–15 minutes. Add a splash of milk before reheating to restore that just-baked creaminess. It comes out as comforting and delicious as day one!
FAQs
Can I use steel-cut oats or quick oats instead of rolled oats?
For best texture, stick with old-fashioned rolled oats. Steel-cut oats won’t soften enough and quick oats can make the bake mushy. Rolled oats strike the perfect balance for Lemon Blueberry Baked Oatmeal—hearty yet tender.
Can I make this recipe dairy-free?
Absolutely! Swap the milk for your favorite non-dairy alternative like almond, soy, or oat milk, and use melted coconut oil instead of butter. The result is just as creamy and flavorful, with zero dairy involved.
Do I need to thaw frozen blueberries first?
No need to thaw—just toss frozen blueberries straight into the batter. If you’re worried about extra moisture, you can lightly toss them with a teaspoon of flour before folding them in, but it’s usually not necessary.
How do I make it vegan?
To make Lemon Blueberry Baked Oatmeal vegan, use non-dairy milk, coconut oil, and a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, allowed to sit for a few minutes). Swap maple syrup for honey if needed, and you’re good to go!
Can I double the recipe for a crowd?
Yes! Double the ingredients and use a 9×13-inch baking dish. Baking time may increase by 5–10 minutes, so keep an eye on the center for doneness. It’s a fantastic way to feed overnight guests or meal prep for a busy week ahead.
Final Thoughts
Bright, wholesome, and bursting with blueberry goodness, Lemon Blueberry Baked Oatmeal is simply impossible not to love. Whether you’re sharing it with family at a weekend table or sneaking a square as a weekday treat, it’s the kind of recipe that makes mornings memorable. Try it soon—your future self (and your breakfast crowd) will thank you!
Print
Lemon Blueberry Baked Oatmeal Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Lemon Blueberry Baked Oatmeal is a delightful and wholesome breakfast treat that combines the fresh flavors of blueberries and zesty lemon in a hearty baked oatmeal. Perfect for meal prep or a cozy morning at home.
Ingredients
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon zest
Wet Ingredients:
- 1/4 cup maple syrup or honey
- 2 cups milk (dairy or non-dairy)
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped nuts (optional, such as almonds or pecans)
For Topping:
- Extra blueberries and lemon zest
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease an 8×8-inch or similar-sized baking dish.
- Mix dry ingredients: In a large bowl, combine oats, baking powder, salt, cinnamon, and lemon zest.
- Prepare wet mixture: In another bowl, whisk together maple syrup, milk, egg, melted butter, and vanilla extract.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry and stir to combine.
- Add blueberries and nuts: Gently fold in the blueberries and nuts, if using.
- Bake: Pour the mixture into the prepared baking dish, spread evenly, top with extra blueberries and lemon zest, then bake for 35 to 40 minutes until set.
- Cool and serve: Let cool slightly before serving.
Notes
- This baked oatmeal can be made ahead and reheated throughout the week.
- For a dairy-free version, use almond milk and coconut oil.
- Great served warm with a splash of milk or a dollop of yogurt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 270
- Sugar: 9g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
