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I love a good baked oatmeal, and this fabulous Blueberry Lemon version is a delight. Baking the oats in the oven gives them an amazing hearty texture. The blueberries lend a natural sweetness and the lemon zest creates a brightness that pairs perfectly with the blueberries. It makes a great brunch or breakfast casserole. It also works well to meal prep. Bake at the beginning of the week, and enjoy it all week long.
We top ours with Honey Vanilla Yogurt and man, it is so good! Hearty, slightly sweet and oh, so satisfying.
Delicious!
Toss the dry ingredients and lemon zest together.
Whisk up the wet ingredients and add them to the dry mixture.
Stir in the blueberries and pour into a pan that you’ve sprayed with cooking spray.
Bake and serve!
I like making a batch at the beginning of the week so I can have a hearty breakfast quickly. The leftovers reheat super well.
Hope some of you get a chance to try it!
Ingredients
- DRY INGREDIENTS:
- 2 C rolled oats (I used old fashioned oats)
- 1/3 C brown sugar
- 1/4 C chia seeds
- 1/4 C milled flax seeds
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 Tb lemon zest, loosely packed
- 1 1/2 C blueberries
- WET INGREDIENTS:
- 2 C milk
- 2 eggs
- 3 Tb honey
- 2 Tb butter, melted
- 2 tsp vanilla
- TOPPING:
- 1 C plain yogurt
- 2 Tb honey
- 1 tsp vanilla
Instructions
- Preheat your oven to 375 degrees.
- Into a medium sized mixing bowl, add all the dry ingredients (except the blueberries) and toss to combine.
- Into a separate medium sized mixing bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the dry and stir to combine.
- Add the blueberries and fold them in.
- Spray a 9x13 pan with cooking spray and pour the oat mixture into the pan.
- Bake for 35-40 minutes, or until it's set and no longer soggy in the middle.
- Stir together the topping ingredients and spoon on top of individual portions.
Enjoy!
Notes
This works great to serve as a breakfast or brunch casserole. You can also use it to meal prep. Store leftovers in an airtight container for up to a week.
Recipe adapted from All Recipes
