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
Units
Scale
- 2 cups old fashioned oats
- 2 tbsp hemp seeds
- 1 scoop (20g) collagen peptides, optional for extra protein!
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup milk of choice (I like unsweetened soy milk)
- 1/2 cup plain Greek yogurt
- 1/3 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 1/4 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 1/4 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.