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Lemon Blueberry Baked Oats

A delightful breakfast of baked oats infused with zesty lemon and sweet blueberries, offering a crispy exterior and a gooey interior.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 2 cups almond milk (or milk of choice)
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup Greek yogurt (optional)
  • 1 ripe banana, mashed
  • 1 tablespoon lemon juice
  • Zest of 1 lemon
  • 1 tablespoon maple syrup or honey (optional)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the rolled oats, baking powder, and a pinch of salt. Mix well.
  3. In another bowl, blend together the almond milk, mashed banana, lemon juice, Greek yogurt (if using), and vanilla extract. Whisk until smooth.
  4. Gently fold in the lemon zest and blueberries into the wet mixture.
  5. Pour the wet ingredients into the dry ingredients, and mix until well combined.
  6. Pour the mixture into a greased baking dish, spreading it evenly.
Baking
  1. Place it in the oven and bake for about 25-30 minutes, or until the top is golden and a toothpick comes out clean.
Serving
  1. Allow it to cool for a few minutes before slicing. Enjoy warm with maple syrup or yogurt.

Notes

For a nut-free option, use regular milk or oat milk. You can substitute Greek yogurt with a plant-based yogurt for a dairy-free version. Make sure to let it bake until golden for the best texture.