Bursting with irresistible lemon flavor and juicy blueberries, this filling lemon blueberry baked oatmeal is the make ahead breakfast of my dreams. It's soft and custardy with golden edges, sweetened with a touch of maple syrup, and packs a protein punch thanks to Greek yogurt (13.5g per serving!). It's absolutely divine slathered in better-for-you lemon cream cheese frosting.
It's no secret that I'm a sucker for nourishing baked oatmeal--I've tested and perfected approximately a zillion at this point! But this one? She's extraordinary. Not only is it the ultimate balanced breakfast recipe, it also straight up tastes like cake.
Obviously the frosting helps with the cake vibes (hi, five-star carrot cake baked oatmeal!), but I swear it's all the jammy pockets of blueberries and zippy lemon zest that makes this one so dang irresistible.
Cake for breakfast forever and always!
What I learned from recipe testing
- While creating my higher protein blackberry baked oatmeal, I discovered that swapping some of the milk for Greek yogurt = instant cheesecake vibes. It makes it extra creamy and, more importantly, actually satisfying. Protein! Fiber! Fat! Everyone's invited.
- I tested this with both fresh and frozen blueberries, and both work beautifully. I'm partial to wild frozen (so sweet and extra antioxidant goodness), but heads up-- they'll add about five minutes to the bake time.
- I also tossed in hemp seeds and collagen for a sneaky protein boost since oatmeal isn't exactly known for that. You won't taste them and they don't mess with the texture so they're totally optional, but I'm into the upgrade.
Let's make it!
The meal prep I didn't know I needed
This is one of those recipes that makes you feel seriously taken care of. Bake it once (or twice if your husband eats it in 3 days like mine did), slice it up, and consider breakfast handled for the next few days. A gift!
It reheats like a dream and the flavors only get better. It's just indulgent enough that you'll forget you're eating oatmeal!
Lemon Blueberry Baked Oatmeal (higher protein!)
- Prep Time: 10 minutes
- Cook Time: 45 minutrs
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Bursting with irresistible lemon flavor and juicy blueberries, this filling lemon blueberry baked oatmeal is the make ahead breakfast of my dreams. It's soft and custardy with golden edges, sweetened with a touch of maple syrup, and packs a protein punch thanks to Greek yogurt (13.5g per serving!). It's absolutely divine slathered in better-for-you lemon cream cheese frosting.
Ingredients
- 2 cups old fashioned oats
- 2 tbsp hemp seeds
- 1 scoop (20g) collagen peptides, optional for extra protein!
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 cup milk of choice (I like unsweetened soy milk)
- ½ cup plain Greek yogurt
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 large lemon, zested and juiced
- 1 tbsp extra virgin olive oil
- 2 tsp pure vanilla extract
- 1 ¼ cups blueberries (I love frozen wild)
- healthy lemon cream cheese frosting
Instructions
- Preheat oven to 350F. Line an 8x8 or 9x9 inch baking dish with parchment paper.
- Place oats, hemp seeds, optional collagen, baking powder, and salt in a large mixing bowl. Whisk until combined.
- In another medium bowl or large liquid measuring cup, add milk, Greek yogurt, maple syrup, eggs, lemon juice and zest, olive oil, and vanilla. Whisk well until fully combined.
- Pour wet ingredients into dry ingredients. Mix until combined. Fold in 1 cup blueberries. Pour mixture evenly into prepared pan.
- Top with remaining ¼ cup blueberries. Bake for about 45 minutes, or until edges are golden and the center is set (if using frozen blueberries, it may take closer to 50 minutes).
- While oatmeal cooks, make healthy lemon cream cheese frosting. Cool oatmeal pan on a cooling rack for 15 minutes then carefully remove from pan and cool completely on wire rack.
- Slice into 6-9 pieces. I love this both warm and cold. Serve slathered in frosting or solo (but OMG, it's out of this world with the frosting). Store frosting separately and frost as you eat it. Leftovers in the fridge for up to 5 days (frosting lasts longer.
Carlie says
Toddler success, again! The only thing I changed was pulsing the oats before mixing, adding a bit of whole wheat flour to the batter, and using lemon juice without the zest. I made them into 12 small muffins. My son even asked for more. Thank you for your help with making meals and snacks less stressful!
Alexis Joseph, MS, RD says
Awww this made my day, Carlie! Thank you for the kind review and so happy your little one loved them 🙂
Lynn Zangmeister says
This is INCREDIBLE!! Haven’t even made the lemon icing yet and I’m obsessed!! Lemon and blueberry are life 🙂
Alexis Joseph, MS, RD says
YESSS love it, thank you so much Lynn! If you'd be up for leaving a star rating with your recipe I'd be SO grateful 🙂
Lynn Zangmeister says
Ope sorry!!! And did get the icing made now…10/10!!
Alexis Joseph, MS, RD says
YESSS! I'm testing an almond flour lemon cake with that icing as we speak 😉 stay tuned!
Jan says
This was a winner of a baked oatmeal for me! I will be making it regularly. That said, I did make a few adjustments to suit my taste. I used coconut oil instead of olive oil, added 2T. chia seeds with the hemp, and 1/4 c. chopped walnuts. I loved the vibrancy of the lemon, which is sometimes a hidden flavor. Thank you for this!
Alexis Joseph, MS, RD says
Yayyy you made my day, Jan! Walnuts would be so delish here. I’m so glad you made it your own!
Stephanie says
Can you sub vanilla protein powder for the collagen? Maybe would need to decrease the sweetener?
Alexis Joseph, MS, RD says
I personally wouldn’t because it would change the flavor and its dry vs collagen is undetectable and doesn’t change texture. I’d just omit it! Let me know if you decide to try it out 🙂