This spring-inspired Blueberry Lemon Poppyseed Baked Oatmeal is perfect for re-energizing your taste buds for fresh flavors and warmer weather, plus it’s a great meal prep breakfast! It’s topped off with a sweet and tangy, lemony Greek yogurt drizzle that puts the flavors over the top. I love all the bursting blueberries and pops of texture from the poppy seeds.
how to
Store and Freeze Baked Oatmeal
You can store baked oatmeal in the refrigerator or freezer, and it’s a perfect meal prep breakfast!
- Refrigerator: Once the baked oatmeal has completely cooled, cover the entire baking dish with aluminum foil or plastic wrap before transferring it to the refrigerator. It will stay good covered in the refrigerator for 6-7 days.
- Freezer: Once the baked oatmeal has completely cooled, cut it into 6 slices and wrap each slice in foil or wax paper. You can also freeze the entire baked oatmeal (with the baking dish if it’s freezer safe)- just wrap it well, minimizing the amount of air between the baked oatmeal and the wrap, then place it in the freezer.
Re-heating and Serving Baked Oatmeal
- Hot or cold: I prefer to eat my baked oatmeal warm, so I just reheat it in the microwave for 30-60 seconds before serving. You can totally eat it cold if that’s what you prefer though! I also love to serve mine with some nice cold almond milk in a bowl with lots of extra fresh blueberries.
- To reheat from frozen: The best way to reheat from frozen is to remove the wrapped slice from the freezer the night before you plan to eat it and place it in the refrigerator. It will mostly thaw overnight, then when you’re ready to eat it, place the unwrapped slice of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, cover it with foil and stick it in the oven for about 20 minutes at 350°F.
Ingredients and Substitutions
Here’s what you’ll need to make this Blueberry Lemon Poppyseed Baked Oatmeal at home:
- Rolled oats – I love to see the whole oats in my baked oatmeal, but don’t worry – they’re baked to perfect tenderness! Other types of oats like quick oats or steel cut oats will behave differently, so I don’t recommend swapping this ingredient.
- Milk – Use whatever neutral tasting milk you prefer! I used almond milk, which doesn’t have a strong flavor. Some non-dairy milks have a really strong flavor or are overly sweet – I’d stay away from those in this recipe.
- Applesauce – Adds volume, sweetness, and moisture without watering the batter down.
- Eggs – These are the glue that bring the dough together and add a bit of protein too. Like the melted butter, egg yolks also add some much needed fat to keep the baked oatmeal tender.
- Blueberries – You could totally opt for other berries if you’d like, of course. Strawberries would also be delicious. Fresh or frozen will work just fine!
- Protein powder – I used a plant based protein powder for this recipe, but you could also use a whey/casein blend. Just be sure to decrease the amount of almond milk by about 1/4 cup.
- Poppy seeds – An optional ingredient, but poppy seeds add such a fun pop of texture in this recipe. Plus they’re pretty to look at!
- Baking powder – This gives the oatmeal bake a good rise as it cooks, plus helps add air in the final product, meaning it’s less dense.
- Maple syrup – For a touch of sweetness, plus maple syrup helps make the baked oatmeal more tender. You could also use honey light brown sugar if you prefer.
- Lemon juice and zest – Help get that pop of brightness with fresh lemon juice and zest. If you’re a lemon lover you could add even more lemon zest or a 1/2 tsp of lemon extract.
- Melted butter – Adds some much needed fat to the baked oatmeal, keeping it from being dry and crumbly. You could also use peanut butter or coconut oil if you’d prefer to stay away from butter. If you’re not worried about the macros, throw in an extra tablespoon for even more tender and delicious baked oatmeal.
- Vanilla extract – Like salt in a savory dish, vanilla tends to enhance the flavors of a sweet recipe.
- Almond extract – I think that just a touch of almond extract helps the lemon flavor pop in this oatmeal bake, but it’s totally optional.
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Recipe
Blueberry Lemon Poppyseed Baked Oatmeal
Servings: servings
Ingredients
- 2 1/4 cups rolled oats, (216 grams)
- 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder, (76 grams)
- 1 tbsp poppy seeds
- 1 tsp baking powder, (2 grams)
- 1/4 tsp salt
- 1 1/2 cups blueberries, (220 grams)
- 1 lemon, juiced and zested
- 3/4 cup unsweetened vanilla almond milk, (6 fl oz)
- 3/4 cup unsweetened applesauce, (183 grams)
- 1/4 cup pure maple syrup, (2 fl oz)
- 3 tbsp unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Lemon Yogurt Drizzle
- 3 tbsp Dannon Light and Fit Vanilla Greek Yogurt
- 3 tbsp powdered sugar, (23 grams)
- 1 tsp fresh squeezed lemon juice
- 1/2 tsp lemon zest
Instructions
- Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with non-stick cooking spray and set aside.
- In a large bowl, combine all dry ingredients. Set aside.
- In a medium bowl, whisk together all wet ingredients, being careful to continuously whisk while adding the melted butter so it doesn't cook the eggs.
- Add wet ingredients to the dry ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly.
- Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- As oatmeal bakes, make the lemon yogurt drizzle by whisking together all ingredients until smooth. Set aside.
- Allow to cool slightly, then cut into 6 pieces for serving. Drizzle with lemon yogurt mixture before serving.
Tips & Tricks
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Nutrition Information
Calories: 342kcal (17%), Carbohydrates: 47g (16%), Protein: 15g (30%), Fat: 10g (15%), Cholesterol: 77mg (26%), Sodium: 337mg (15%), Potassium: 255mg (7%), Fiber: 6g (25%), Sugar: 18g (20%)
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