Blueberry Lemon Baked Oatmeal

• 1 1/2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 1/4 cups milk (dairy or plant-based)
• 1/3 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh blueberries
• 2 tablespoons unsalted butter, melted
• Optional: additional blueberries and lemon zest for garnish

Steps

1. 1 Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish.
2. 2 In a large bowl, combine oats, baking powder, cinnamon, and salt.
3. 3 In a separate bowl, whisk together milk, maple syrup, egg, vanilla, lemon zest, and lemon juice.
4. 4 Pour the wet ingredients into the dry ingredients and stir until just combined.
5. 5 Fold in blueberries gently.
6. 6 Transfer the mixture to the prepared baking dish and drizzle with melted butter.
7. 7 Bake for 30-35 minutes, or until the center is set.
8. 8 Let cool slightly before serving. Garnish with extra blueberries and lemon zest if desired.

Equipment

• 8x8-inch baking dish
• Whisk
• Mixing bowls

Variations

• Swap blueberries for other berries like raspberries or blackberries for a different flavor profile.

Substitutions

• If you don't have lemon, use orange zest and juice for a citrus twist.

Pairings

• Pair with a hot cup of coffee or black tea for a refreshing morning treat.

Nutrition

Tips

• For a gluten-free option, ensure your oats are certified gluten-free.
• This can be made ahead and reheated for a quick breakfast.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of milk.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a dollop of Greek yogurt or a drizzle of honey for extra indulgence.

FAQ