Lemon-Blueberry Baked Oatmeal

Overview Video Ingredients Instructions Optional Tips Variations

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Lemon-Blueberry Baked Oatmeal

A bright, make-ahead breakfast made with Wonderful® Seedless Lemons.

Difficulty: Easy — The batter comes together in one bowl in under 10 minutes. The one technique that determines the result is using old-fashioned rolled oats rather than quick oats, which gives the finished bake its sliceable, firm texture rather than a mushy one.

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Difficulty:

Easy

Serves:

6–9

Yield:

N/A

Overview

This lemon-blueberry baked oatmeal bakes in about 55 minutes and comes out of the oven as a sliceable, make-ahead breakfast that reheats all week. Wonderful Seedless Lemons zest and juice directly into the batter, no seeds interrupting either step.

Ingredients

Lemon Blueberry Baked Oatmeal:

1-½ cups old-fashioned rolled oats
1 teaspoon baking powder
¼ tsp. salt
2 large eggs
⅓ cup brown sugar
1 tablespoon Wonderful Seedless Lemon zest
2 tablespoons Wonderful Seedless Lemon juice
2 tablespoons coconut oil
¾ cup milk
½ teaspoon vanilla extract
¾ cup fresh blueberries, divided
⅓ cup roasted walnuts

Lemon Glaze:

½ cup confectioners’ sugar, sifted
1 tablespoon Wonderful Seedless Lemons zest
1 tablespoon Wonderful Seedless Lemons juice
1 tablespoon heavy cream or milk

Instructions

For the baked oatmeal: Preheat the oven to 350°F. Grease a 3-cup ovenproof casserole dish with nonstick cooking spray; set aside.
In a medium bowl, combine the oats, baking powder, and salt; set aside.
In another medium bowl, whisk together the eggs, brown sugar, lemon zest, lemon juice, coconut oil, milk, and vanilla until combined. Add the dry ingredients to the bowl with the wet ingredients; mix until combined.
Gently fold in ½ cup of blueberries and the walnuts. Pour the mixture into the casserole dish and top with the remaining ¼ cup of blueberries. Bake for about 40 to 45 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
For the lemon glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, lemon juice, and cream until smooth. Add more of the lemon juice if necessary to thin it out.
Drizzle the lemon glaze evenly over the baked oatmeal. Top with additional lemon zest if desired.

Optional Tips

Use old-fashioned rolled oats, not quick oats. Quick oats absorb liquid faster and break down more thoroughly in the oven, resulting in a mushy rather than sliceable texture. Old-fashioned rolled oats hold their structure and give the finished dish its characteristic chew.
Zest before you juice. It is much easier to zest a whole lemon than a halved one. Zest both Wonderful Seedless Lemons first into your bowl, then cut and juice them. Because they are naturally seedless, the whole process is uninterrupted.
Frozen blueberries work just as well as fresh. Do not thaw them first. Adding frozen blueberries straight to the batter keeps them from breaking down too early. They will soften and release their juices beautifully during baking. Fresh blueberries will hold slightly more shape, which makes for a prettier top layer.
Let it rest before slicing. Ten minutes of resting time is the minimum. If you are making this for a meal prep scenario, cool it completely before slicing and storing. Fully cooled baked oatmeal slices cleanly and holds together far better than something cut while still hot.
Do not skip the baking powder. It might seem surprising in an oatmeal dish, but the baking powder gives the bake a very slight lift that contributes to the texture. Without it, the result can be denser and more compact than intended.
Taste your maple syrup and adjust. Maple syrups vary widely in sweetness and depth depending on grade. Grade A Dark or Grade A Amber will give the most flavor. If you prefer a less sweet breakfast, start with ¼ cup and taste the batter before baking.
Customize the citrus intensity. For a more pronounced lemon flavor, add the zest of a third seedless lemon or increase the juice slightly. For a more subtle background note, use one lemon’s zest and reduce the juice to two tablespoons. Wonderful Seedless Lemons are easy to work with at any quantity, since the absence of seeds means there is no mess regardless of how many you zest.
For a dairy-free version, substitute unsweetened oat milk, almond milk, or coconut milk for the whole milk, and use coconut oil in place of the butter. The texture will be slightly less rich but still fully set and sliceable.

Variations

Lemon Blueberry Chia Baked Oatmeal. Add two tablespoons of chia seeds to the dry ingredient mixture. The chia seeds absorb liquid during baking and add a nutritional boost along with a subtle texture contrast. This variation also slices slightly more cleanly.
Lemon Raspberry Baked Oatmeal. Swap the blueberries for fresh or frozen raspberries. Raspberries break down more during baking, creating pockets of jammy fruit throughout the oats. The lemon and raspberry pairing is particularly bright and slightly more tart than the blueberry version.
Almond Lemon Blueberry Baked Oatmeal. Substitute ½ cup of the rolled oats with almond flour and add ¼ cup of sliced almonds scattered across the top before baking. The almond flour adds richness and a slightly finer crumb to the interior, while the toasted almond topping adds crunch.
Lemon Blueberry Coconut Baked Oatmeal. Add ⅓ cup of unsweetened shredded coconut to the dry ingredients and substitute coconut milk for the whole milk. Toast additional coconut on top during the last five minutes of baking for a toasted finish that still highlights the lemon.
Lemon Blueberry Protein Baked Oatmeal. Reduce the oats by ½ cup and add ⅓ cup of unflavored or vanilla protein powder to the dry ingredients. Increase the milk slightly to compensate for the additional dry volume. This version is particularly popular as a post-workout breakfast.
Individual Muffin-Style Baked Oatmeal. Divide the batter evenly among a greased or lined 12-cup muffin tin. Reduce the bake time to 25–30 minutes. Individual baked oatmeal cups are ideal for grab-and-go mornings and freeze even better than the full pan version due to their smaller size.

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