Lemon Blueberry Baked Oats Recipe

Introduction

Lemon Blueberry Baked Oats is a comforting and nutritious breakfast that blends fresh citrus flavors with sweet blueberries. This wholesome dish is easy to prepare, perfect for busy mornings, and ideal for meal prep. Enjoy a warm, creamy base with tangy yogurt and a hint of maple sweetness.

Ingredients

• 2 ripe bananas (mashed; 227g)
• 2 cups rolled oats (old-fashioned or quick oats; 178g)
• 1 scoop vanilla protein powder (60g; I use Ora Organic)
• 1¾ cups plant-based milk (any variety works; 414ml)
• 1 tablespoon lemon juice (freshly squeezed; 14g)
• ½ teaspoon lemon zest (1g)
• 1 tablespoon chia seeds (10g)
• 1 teaspoon baking powder (10g)
• 1 cup frozen blueberries (140g)
• 1 teaspoon maple syrup (7g)
• 6 tablespoons thick natural yogurt (85g)
• Extra yogurt (for toppings, optional)
• Peanut butter (drizzle, optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C).
2. Step 2: Mash the bananas directly in a medium baking dish using a fork until mostly smooth.
3. Step 3: Add the oats, protein powder, plant-based milk, lemon juice, lemon zest, chia seeds, and baking powder. Stir well until everything is fully combined.
4. Step 4: Microwave the frozen blueberries with the maple syrup for 1–2 minutes until soft and juicy.
5. Step 5: Spoon the blueberry mixture over the oat mixture in the baking dish.
6. Step 6: Dollop the yogurt over the top and gently swirl it through with a spoon.
7. Step 7: Bake for 35–40 minutes, or until the top is golden and the center is just set.
8. Step 8: Cool for at least 10 minutes before serving. Enjoy warm, with a drizzle of peanut butter or extra yogurt if desired.

Tips & Variations

• Use fresh blueberries instead of frozen for a juicier topping during blueberry season.
• Swap the protein powder for a scoop of almond or coconut flour for a protein-free version.
• Add a handful of chopped nuts or seeds on top before baking for extra crunch.
• Adjust sweetness by adding more maple syrup or a pinch of cinnamon for warmth.
• If you don’t have plant-based milk, regular dairy milk works just as well.

Storage

Store leftover baked oats covered in the refrigerator for up to 3 days. Reheat portions in the microwave until warmed through, adding a splash of milk if needed to loosen the texture. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use certified gluten-free oats to ensure the dish stays gluten-free.

Can I prepare this recipe without the protein powder?

Absolutely. Omit the protein powder or replace it with an alternative like almond flour or additional oats for texture.

Lemon Blueberry Baked Oats Recipe

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★★★★★

4.5 from 92 reviews

This Lemon Blueberry Baked Oats recipe is a wholesome, protein-packed breakfast option bursting with fresh lemon flavor and juicy blueberries. Combining mashed bananas, rolled oats, vanilla protein powder, and plant-based milk, it’s naturally sweetened and enriched with chia seeds and yogurt for texture and nutrition. Baked to golden perfection, it makes a cozy, healthy start to your day, perfect served warm with a drizzle of peanut butter or extra yogurt.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 ripe bananas (mashed; 227g)
• 2 cups rolled oats (old-fashioned or quick oats; 178g)
• 1 scoop vanilla protein powder (60g; I use Ora Organic)
• 1¾ cups plant-based milk (any variety; 414ml)
• 1 tablespoon lemon juice (freshly squeezed; 14g)
• ½ teaspoon lemon zest (1g)
• 1 tablespoon chia seeds (10g)
• 1 teaspoon baking powder (10g)
• 1 cup frozen blueberries (140g)
• 1 teaspoon maple syrup (7g)
• 6 tablespoons thick natural yogurt (85g)

Optional Toppings

• Extra yogurt (as desired)
• Peanut butter (drizzle, as desired)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it is ready to bake the oats evenly.
2. Mash Bananas: Using a fork, mash the ripe bananas directly in a medium baking dish until mostly smooth, creating a natural sweet base.
3. Combine Ingredients: Add rolled oats, vanilla protein powder, plant-based milk, lemon juice, lemon zest, chia seeds, and baking powder to the baking dish. Stir thoroughly until all ingredients are fully combined, forming the oat mixture.
4. Prepare Blueberries: Microwave the frozen blueberries with maple syrup for 1–2 minutes until they become soft and juicy, enhancing their flavor and juiciness.
5. Add Blueberry Mixture: Spoon the warmed blueberry mixture evenly over the oat mixture in the baking dish.
6. Swirl Yogurt: Dollop the thick natural yogurt over the top and gently swirl it into the oat and blueberry layers using a spoon for added creaminess.
7. Bake: Place the baking dish in the oven and bake for 35–40 minutes, or until the top is golden brown and the center is just set, ensuring a warm, firm texture.
8. Cool and Serve: Allow the baked oats to cool for at least 10 minutes before serving. Enjoy warm, optionally topped with a drizzle of peanut butter or extra yogurt for added flavor and richness.

Notes

• Feel free to substitute plant-based milk with any milk of your choice.
• Old-fashioned rolled oats provide a chewier texture; quick oats will yield a softer bake.
• Letting the baked oats cool slightly helps it set better and makes it easier to slice or scoop.
• Adding peanut butter as a topping boosts protein and adds a nutty richness.
• This recipe can be doubled to bake in a larger dish or as meal prep for multiple servings.

Keywords: Lemon blueberry baked oats, healthy breakfast, protein oats, baked oatmeal, plant-based breakfast, vegan breakfast option, make-ahead oats