This lemon blueberry baked oatmeal is the kind of breakfast that feels cozy and nourishing, but it’s also super easy to throw together. With bright lemon flavor, juicy blueberries, and a soft, cake-like texture, it’s the perfect make-ahead option for busy mornings.
Made with rolled oats, almonds, and a boost of protein, this baked oatmeal keeps you full and energized. I love baking a batch at the start of the week and reheating slices for quick, no-stress breakfasts. It’s simple, satisfying, and full of flavor - just how breakfast should be.
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Ingredient Notes
This easy breakfast recipe uses a handful of simple ingredients that can be found in any grocery store.
- Old-Fashioned Oats - This recipe uses old-fashioned rolled oats. It can easily be made gluten free by using certified gluten-free oats. I don't recommend using steel cut oats or quick oats here as the texture will change.
- Fresh Blueberries - I prefer using fresh berries, but frozen blueberries will work. Thaw the blueberries and drain off any extra liquid before adding them to the oatmeal.
- Flax egg - This recipe uses flax eggs to replace the texture of eggs. It helps to hold the oatmeal together to create that cake like texture. I haven't tried this recipe with any other egg replacements.
- Almonds - Used chopped or flaked almonds. You can also substitute this with other nuts or any other crunchy seed.
- Non-Dairy Milk of Choice - I used unsweetened almond milk since almond and blueberry work well together. But any plant-based milk will work fine here. If you're not dairy free, you can substitute regular milk in the same measure.
- Coconut oil - The fat from coconut oil creates a rich, moist texture in the oatmeal. You can replace it with melted vegan butter or for a lighter version, unsweetened applesauce.
See the recipe card below for full ingredient list with measurements.
Topping Suggestions
- Flaked almonds
- Extra berries
- Whipped coconut cream
- Greek Yogurt
- Pure Maple syrup
- Cold oat milk
- Lemon Curd
What Protein Powder Is Best For Baked Oats?
Adding a little protein powder to your baked oatmeal is a great way to add extra protein to your breakfast.
Vegan Protein
Vegan protein is generally made from pea protein and is a great way to add protein to a vegan diet. This blueberry baked oats recipe uses vanilla pea protein and this adds up to 20g of protein to this baked oats without banana.
Whey Protein
If you're not following a vegan diet, whey protein works just as well in this protein baked oats recipe. Use your favorite brand and flavor to add extra protein to your baked oatmeal.
How to Make Blueberry Lemon Baked Oatmeal
This delicious baked oatmeal is an easy make-ahead breakfast that's wonderful for holiday mornings or weekend brunch.
- Step 1 - Combine all the dry ingredients together. Make sure you give it a good whisk to ensure the baking powder is completely mixed in.
- Step 2 - In a separate bowl, whisk together the flax eggs, almond milk, coconut oil, maple syrup and vanilla extract.
- Step 3 - Combine the wet and dry ingredients and mix well. Stir in the fresh lemon zest.
- Step 4 - Place blueberries in the bottom of a rectangular baking dish and cover with the oat mixture.
- Step 5 - Top with additional blueberries and slivered almonds and bake for 45 minutes until golden brown.
Expert Tip
If you're not sure whether your baked oatmeal is fully cooked, stick a toothpick or fork in the center of the dish. If the toothpick comes out clean, the oatmeal is cooked.
Storage
Refrigerate - Baked oatmeal can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply dish out a serving and pop it in the microwave for 1-2 minutes.
Freeze - This vegan baked oats recipe can be frozen for up to 3 months. Freeze individual portions in an airtight container. To defrost and reheat, remove the container from the freezer and allow to thaw overnight. Then bake in the oven for 10-15 minutes at 350ºF or microwave for 2-3 minutes.
More oatmeal recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Lemon Blueberry Baked Oatmeal
Ingredients
- ¼ Cup Water
- 2 Tablespoons Flax Seed Meal
- 2 Cups Old-Fashioned Rolled Oats
- ¼ Cup Almond Flour
- 2 scoops Protein Powder optional
- 3 teaspoons Cinnamon
- ½ teaspoon Nutmeg
- 1 ½ teaspoons Baking Powder
- 2 ½ Cups Almond Milk
- ⅓ Cup Maple Syrup
- 3 Tablespoons Coconut Oil melted
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Lemon Zest from 1 lemon
- ½ Cup Flaked Almonds
- 3 Cups Fresh Blueberries
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 2-quart baking dish with non-stick cooking spray and set aside.
- Combine the flax seed meal and water together in a small bowl. Stir well and set aside to gel.2 Tablespoons Flax Seed Meal, ¼ Cup Water
- Combine the rolled oats, almond flour, protein powder, cinnamon, nutmeg, and baking powder together in a bowl. Whisk to mix well.2 Cups Old-Fashioned Rolled Oats, ¼ Cup Almond Flour, 2 scoops Protein Powder, 3 teaspoons Cinnamon, ½ teaspoon Nutmeg, 1 ½ teaspoons Baking Powder
- In a mixing bowl, combine flax eggs, almond milk, maple syrup, melted coconut oil, and vanilla extract. Whisk well.2 ½ Cups Almond Milk, ⅓ Cup Maple Syrup, 3 Tablespoons Coconut Oil, 2 teaspoons Vanilla Extract
- Add the wet ingredients to the dry ingredients. Fold together until the dry ingredients are incorporated.
- Add in the lemon zest and fold a few more times.1 Tablespoon Lemon Zest
- Place 2 ½ Cups of blueberries in the bottom of your prepared baking dish. Cover with the oatmeal mixture. Then top with the remaining berries and the flaked almonds.3 Cups Fresh Blueberries, ½ Cup Flaked Almonds
- Bake in the preheated oven for 45-50 minutes or until the center is done when checked with a toothpick.
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