Description

This Lemon Blueberry Baked Oatmeal is a wholesome and delicious breakfast casserole bursting with fresh lemon flavor and juicy blueberries. Made with rolled oats, chia seeds, and naturally sweetened with maple syrup and applesauce, it’s a healthy and comforting start to your day. Baked to golden perfection, this dish offers a delightful texture with a zesty, fruity twist that’s perfect warm or cold.

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

Fruit

1 cup fresh or frozen blueberries

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish and set it aside to ensure the oatmeal does not stick during baking.
Combine Dry Ingredients: In a large bowl, mix together the rolled oats, chia seeds, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
Add Wet Ingredients: Pour almond milk, maple syrup, applesauce, vanilla extract, lemon zest, and lemon juice into the dry mixture. Stir thoroughly until all ingredients are fully combined and the oats are evenly moistened.
Incorporate Blueberries: Gently fold in the fresh or frozen blueberries, careful not to crush them, ensuring even distribution throughout the batter for bursts of fruit in every bite.
Pour and Spread: Transfer the oatmeal mixture into the prepared baking dish, spreading it evenly with a spatula to create a uniform thickness.
Bake: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oatmeal is set, indicating it is cooked through.
Cool and Serve: Allow the baked oatmeal to cool slightly before serving. Enjoy warm, optionally topped with extra blueberries or an additional drizzle of maple syrup for sweetness.

Notes

You can substitute almond milk with any plant-based milk or dairy milk based on preference.
Fresh or frozen blueberries both work; if using frozen, no need to thaw beforehand.
For a nut-free version, ensure the plant milk is nut-free and check maple syrup brand for allergies.
Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave.
Feel free to add nuts or seeds on top before baking for extra crunch.