This baked oatmeal features the delicious flavor combination of lemon and blueberries for a healthy make-ahead breakfast that is easy enough for quick weekday breakfasts and fancy enough for serving overnight guests, at holidays, and for brunches. 

Prep: 10 minsCook: 30-35 minsTotal: 40-45 mins
Servings: 9 servings 1x


  • 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


  1. Preheat the oven to 375℉. Mist a 9×9-inch baking dish with nonstick cooking spray; set aside.
  2. In a small bowl, combine the flaxseed meal with water. Stir well and set aside at least 5 minutes to thicken. 
  3. In a medium or large bowl, combine the oats, chia seeds, baking powder, and salt. 
  4. 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.
  5. Gently fold in the blueberries and, if using, the white chocolate chips.
  6. 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.
  7. Remove from the oven and cool on a wire rack. Serve warm or cold with desired toppings.
  8. 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.


This recipe is 100% vegan, but if that is not necessary for you, you can substitute 1 large egg 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. 

Nutrition Information

  • 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


© The Real Food Dietitians
Recipe By: Jess Beacom