This lemon blueberry baked oatmeal recipe is 100% plant based and features the delicious flavor combination of lemon and blueberries. Elevate your next batch of baked oats with this super flavorful version that is perfect for make-ahead breakfasts, breakfast meal preps, taking to a brunch or breakfast potluck, as well as for serving to guests.
Baked Oats With Blueberries And Lemon
Baked oatmeal recipes are something we’ve been making for years and are one of our favorite breakfast recipes to share. If you’ve never tried baked oatmeal, think of it as a bowl of oatmeal, but baked into a more sturdy form, like a soft bar. We love to serve pieces of an oatmeal bake in bowls along with a dollop of yogurt or nut butter, or a drizzle of maple syrup or honey and some fresh fruit on top.
Highlights: Blueberry Lemon Baked Oatmeal
A few reasons we know you’ll love this baked oatmeal recipe:
- The combination of lemon and blueberries, along with the optional white chocolate chips, is a match made in flavor heaven
- It’s a lot like a mix between a lemon blueberry muffin and a bowl of delicious blueberry oatmeal
- This recipe doesn’t contain any egg, milk, yogurt, or butter (like many baked oatmeal recipes do), making it vegan and 100% plant based
- Get maximum nutrition out of your breakfast with healthful additions, such as flax seeds, chia seeds, rolled oats, applesauce, and blueberries
Ingredients To Make Blueberry Lemon Baked Oatmeal
Here are the ingredients (and substitutions) you’ll need to make this baked oats recipe:
- Flaxseed meal – if you don’t want vegan baked oats, you may use 1 large eggs instead, and omit the flaxseed meal and water
- Old-fashioned rolled oats – if gluten-free is needed, be sure to use certified gluten-free oats. For the best outcome, always use old-fashioned oats to make baked oatmeal, and not steel cut oats or quick oats, as they will not provide the best texture
- Chia seeds
- Baking powder
- Maple syrup – we prefer maple syrup, but you may use honey, if vegan oats are not needed
- Lemon – you’ll use both the zest and juice of a fresh lemon
- Unsweetened applesauce
- Non-dairy milk of choice – to keep this recipe dairy-free, use any favorite non-dairy milk such as unsweetened almond milk or oat milk; however if plant-based is not needed, you can substitute any preferred dairy milk
- Avocado oil – may substitute melted butter, olive oil, or coconut oil
- Blueberries – you can use frozen or fresh blueberries, or use another type of fresh berries or swap in frozen wild blueberries for extra nutrition and great taste
- White chocolate chips – these are optional, but they make a yummy addition
How to Make This Baked Oatmeal Recipe
Get this lemon blueberry baked oats recipe baking right away by following these easy steps:
- Make the flax meal mixture: Preheat oven to 375℉. In a small bowl, combine the flaxseed meal with water. Stir well and set aside at least 5 minutes to thicken.
- Stir the dry ingredients: In a large bowl, combine the oats, chia seeds, baking powder, and salt; stir to combine.
- Add the wet ingredients: Make a well in the center of the oat mixture in the bowl, and add the flax meal mixture, maple syrup, lemon juice, lemon zest, applesauce, 1 ½ cups milk, and oil. Stir until the ingredients are well combined.
- Add the mix-ins: Gently fold in the blueberries and, if using, the white chocolate chips.
- Bake the oat mixture: Pour the oat mixture into a 9-inch baking dish that has been misted with cooking spray. Bake until the recipe is golden brown and a toothpick inserted in the center comes out clean.
- Garnish and serve: Remove the baked oatmeal from the oven and cool on a wire rack. Serve warm or cold with desired toppings (see topping suggestions below).
Frequently Asked Questions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be frozen for up to 2 months.
Individual servings can be reheated in a microwave or toaster oven, and can also be eaten at room temperature or cold, depending on your preference.
Just like with regular oatmeal, the main ingredient is old-fashioned rolled oats.
You can swap out the 1 cup blueberries for wild blueberries, raspberries, chopped apple, pear, blackberries, or raspberries. You could also stir in some vanilla extract or almond extract.
Yes, baked oatmeal recipes are good for you, in the same way that a bowl of oatmeal is good for you by providing cholesterol-lowering fiber. This baked oatmeal provides even more nutrition benefits from the addition of flaxseed meal, chia seeds, and applesauce.
This baked oatmeal recipe requires a prep time of 10 minutes, a cook time of 30-35 minutes, making it a total time of 40-45 minutes to make it.
Healthy Ingredients in this Baked Oatmeal recipe
This recipe is loaded with nutritious ingredients, and here are some stand-outs:
- Blueberries – these antioxidant-rich berries are a good source of fiber and vitamins, but for even more nutrition, opt for wild blueberries instead
- Oats – a cholesterol-fighting powerhouse, oats are also a great source of insoluble fiber, as well as important minerals like manganese, phosphorus, and magnesium; use old fashioned rolled oats instead of quick oats or steel cut oats for the best texture and outcome
- Lemons – you’ll use both lemon juice and grated lemon peel (lemon zest) in this recipe, which provides a pop of flavor as well as antioxidant vitamin C
- Chia seeds and Flax meal – these nutritious seeds boost the fiber and healthy fats in any dish, including this lemon blueberry baked oatmeal recipe
How to meal prep lemon blueberry baked oatmeal
Our weekend meal preps will often include a baked oatmeal recipe like this one. Because the entire recipe can be made ahead and it stores well, this is a great one to include in a breakfast meal prep. Bake the recipe from start to finish and then store individual servings in containers for easy grab-and-go healthy breakfasts. They can be enjoyed cold or reheated.
The Best toppings for Baked Oatmeal
A delicious and flavorful lemon blueberry baked oatmeal really doesn’t need any toppings at all. You can enjoy it cold or reheated (in a microwave or toaster oven). However, you can insert even more nutrition and great taste by adding one of more of these toppings:
- A dollop of plain or Greek yogurt (or dairy-free yogurt to keep it vegan)
- A drizzle of maple syrup or honey or another favorite sweetener
- A smear of peanut butter or another favorite nut butter
- Some milk or plant-based milk, such as unsweetened almond milk (to help soften the oats, if desired)
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 2 ¾ cup old-fashioned rolled oats (280g)
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- ¼ cup pure maple syrup
- 2 tablespoons fresh lemon juice (½ medium lemon)
- Zest of 1 lemon (1-2 teaspoons)
- ¼ cup unsweetened applesauce (may substitute 1/4 cup yogurt or 1/4 cup additional milk)
- 1 ½ cups non-dairy milk of choice
- 3 tablespoons avocado oil (may substitute melted butter or coconut oil)
- 1 cup blueberries (fresh or frozen) or frozen wild blueberries
- ¼ cup white chocolate chips (optional)
- Optional for serving: Plain or vanilla yogurt, pure maple syrup, and/or more blueberries
- Preheat the oven to 375℉. Mist a 9×9-inch baking dish with nonstick cooking spray; set aside.
- In a small bowl, combine the flaxseed meal with water. Stir well and set aside at least 5 minutes to thicken.
- In a medium or large bowl, combine the oats, chia seeds, baking powder, and salt.
- Make a well in the center of the dry ingredients and add the flax meal mixture, the maple syrup, lemon juice, lemon zest, applesauce, milk, and oil. Stir until the wet and dry ingredients are well combined.
- Gently fold in the blueberries and, if using, the white chocolate chips.
- Pour the oat mixture into the prepared baking dish. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool on a wire rack. Serve warm or cold with desired toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days. May be baked, cooled, wrapped, and frozen for up to 2 months.
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This recipe is 100% vegan, but if that is not necessary for you, you can substitute 1 large eggs for the flaxmeal and water mixture, and use dairy milk instead of non-dairy milk
For vegan white chocolate chips, we recommend Enjoy Life brand or Pascha brand.
Time saving tip: simply add all of the ingredients right to the prepared 9×9-inch baking dish. Be sure to mix well.
Love this recipe? Click here to get 8 more of our baked oatmeal recipes.
- Serving Size: 1/9 of the recipe
- Calories: 224
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 128 mg
- Carbohydrate: 30 g
- (Fiber: 5 g
- Sugar: 8 g)
- Protein: 5 g
- Cholesterol: 0 mg
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The photos in this blog post were taken by Rachel Cook of Half Acre House.
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