Blueberry Lemon Poppyseed Baked Oatmeal
Lemon blueberry baked oatmeal with fresh lemon juice & zest, packed with bursting blueberries. Gluten free, freezer & meal prep friendly breakfast.
Servings: 6 servings
Calories: 342kcal
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 8x11" 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.
Notes
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Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 47g | Protein: 15g | Fat: 10g | Cholesterol: 77mg | Sodium: 337mg | Potassium: 255mg | Fiber: 6g | Sugar: 18g