Lemon Blueberry Baked Oats

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These perfectly sweet and tangy Lemon Blueberry Baked Oats taste like you’re eating a loaf cake for breakfast but are actually very nutritious. Made with all the typical ingredients you would expect in healthy overnight oats, plus a creamy and fruit topping of yogurt and blueberries, they are the perfect balance of filling and fresh. Plus, they can be eaten hot or cold – the perfect make-ahead breakfast for meal prep.

Top-down view of golden baked oats topped with swirled yogurt and baked blueberries in a glass dish.

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Why You’ll Love This Recipe
Ingredients You’ll Need
Instructions
Substitutions & Variations
Storage
Expert Tips
FAQ
Serving Suggestions and More Recipes
Lemon Blueberry Baked Oats
Author

Why You’ll Love This Recipe

It’s healthy but tastes like you’re having a bakery treat. The creamy swirl of yogurt and blueberries on top tastes a bit like cheesecake after baking. Mashed ripe bananas in the base make it just sweet enough, but the banana flavor is completely masked by the tangy lemon juice and zest.
There’s no dishes! You can make this recipe entire recipe start to finish entirely in the baking dish.
It stores and reheats well, so it’s perfect for meal prep. You can eat it hot or cold. I like to reheat mine in the microwave – perfect warm breakfast for winter mornings.

Ingredients You’ll Need

This recipe is very simple, and made mostly from everyday ingredients you probably already have in your kitchen. The full measurements and instructions can be found in the recipe card (scroll to the bottom of this post). Here is a shopping list of everything you will need:

Ripe bananas
Rolled oats
Vanilla protein powder
Plant-based milk
Lemon juice
Lemon zest
Chia seeds
Baking powder
Frozen blueberries
Maple syrup
Thick natural yogurt

Instructions

Here’s how to make Lemon Blueberry Baked Oats. For precise measurements, cooking times, and temperatures, be sure to check the recipe card at the end of this post.

A hand mashing ripe bananas with a fork in a clear glass dish on a light gray counter.

Step One: Mash the bananas in a medium baking dish until smooth.

Dry and wet ingredients, including oats and chia seeds, being added to a glass dish with a measuring spoon.

Step Two: Add the oats, protein powder, plant milk, lemon juice, lemon zest, chia seeds, and baking powder. Stir to combine.

Cooked blueberries being spooned over oat mixture in a glass baking dish.

Step Three: Roast: Spoon the blueberry mixture over the oat base.

Yogurt being swirled through a mixture of oats and blueberries in a glass baking dish.

Step Four: Dollop the yogurt on top and swirl it through gently with a spoon.

Baked oats with a golden edge and swirled yogurt and blueberries on top in a glass dish.

Step Five: Bake until the top is golden and the center is just set. Let it cool slightly before serving.

Close-up of a baked oat slice topped with blueberries and yogurt on a white plate.

Substitutions & Variations

No protein powder: You can omit the protein powder entirely if you’re not a fan. I like to use Ora protein as it is USDA certified organic and plant-based. But it will also work just fine without, just add 1/4 cup extra oats to compensate. Keep in mind the nutritional information in the recipe card below includes protein powder.
No blueberries: Although they are the hero of the recipe, you can in theory also make this work other frozen berries. Raspberries, blackberries, strawberries or cherries would all pair nicely with the lemon flavor.

Storage

These Lemon Blueberry Baked Oats will keep well for up to 5 days. I like to make it ahead on a Sunday and enjoy it throughout the work week. To store, allow it to cool completely in the dish, then slice it (for convenience), cover and leave it in the fridge. It reheats perfectly in the microwave – heat it on high for about 45 seconds until it is warm in the middle. Keep heating it in 30 second bursts if needed.

You can also freeze individual slices if you want to stock up – store them in freezer bags or in small airtight containers. Try to minimise the amount of air to reduce freezer burn and they should keep well for up to 2 months.

Expert Tips

Use ripe bananas for the perfect level of sweetness in the base. Under ripe bananas will make the oats a bit less sweet, so taste test and add a little syrup to the batter if needed before baking. And although bananas are a key ingredient, the oats don’t taste like banana! The flavor is masked by the lemon and blueberries.

Close-up of a baked oat slice topped with blueberries, yogurt, and golden sauce on a white plate.

FAQ

Can I make this without protein powder?

Absolutely. Just leave it out or replace it with oats. The texture stays soft and it still tastes great.

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well too.

How do I know when it’s done baking?

The top should be lightly golden and the center just set. The yogurt will be soft but slightly firmer than usual, it has a cheesecake-like consistency.

Can I make this ahead of time?

Absolutely! I like to make this for meal prep on the weekend and eat it throughout the week. It will keep well for up to 5 days in the fridge. You can eat it cold or reheat it in the microwave.

Serving Suggestions and More Recipes

I love serving this warm with a big spoonful of yogurt and a drizzle of peanut butter on top.

If you love baked oats, then make sure to try my Tiramisu Baked Oats and you might also enjoy Mango Overnight Oats for a tropical make-ahead breakfast, . All easy, all satisfying, and all made with ingredients you probably already have on hand.

A spoonful of baked oats with blueberries, yogurt, and sauce lifted from a speckled plate.

Can’t wait for you to try this one – it’s been on repeat in my kitchen and I think you’ll see why after the first bite. If you make it, I’d love to hear what you think! Leave a comment below, share it with a friend who needs a cozy breakfast idea, or tag me on Instagram @glowdiaries___ so I can see your version. Seriously, it makes my day seeing your creations!