Go Back

Lemon Poppy Seed Blueberry Baked Oatmeal

A bright, zesty baked oatmeal with fresh lemon, poppy seeds, and juicy blueberries—naturally sweetened, make-ahead, and perfect for healthy breakfasts.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Healthy
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups old-fashioned rolled oats gluten-free if needed
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 2 tablespoons poppy seeds
  • zest of 2 large lemons about 2 tbsp
  • 0.33 cup fresh lemon juice
  • 1.75 cups milk of choice
  • 2 large eggs
  • 0.33 cup pure maple syrup or honey
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla extract
  • 1.5 cups fresh or frozen blueberries

Equipment

  • 8x8 or 9x9 baking dish
  • Mixing bowls
  • Whisk
  • Zester and juicer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease an 8x8 or 9x9 baking dish.
  2. In a large bowl, mix oats, baking powder, salt, poppy seeds, and lemon zest.
  3. In another bowl, whisk milk, eggs, maple syrup, melted oil, lemon juice, and vanilla until smooth.
  4. Pour wet ingredients into dry and stir until fully combined.
  5. Fold in 1 cup blueberries. Pour mixture into baking dish and top with remaining blueberries and optional nuts.
  6. Bake 35–45 minutes until golden and set in the center.
  7. Cool slightly, then serve warm.

Notes

Use fresh lemon juice for best flavor. Freezes well—portion and reheat as needed.