These perfectly sweet and tangy Lemon Blueberry Baked Oats taste like you’re eating a loaf cake for breakfast. They use the same ingredients you would expect in overnight oats, plus a yogurt and blueberry topping. Plus, they can be eaten hot or cold – the perfect make-ahead breakfast for meal prep.
Ingredients You’ll Need
Lemons: you need both the juice and the zest to get enough flavor, so buy whole lemons rather than bottled juice.
Plain yogurt: use a thick Greek-style or pot set yogurt. Runny yogurts tend not to set as well after baking. I like to make my own soy yogurt but as long as it is nice and thick, any yogurt should work.
Frozen blueberries: frozen is what I use, and fresh work too.
Protein powder: optional. If you leave it out, add 1/4 cup extra oats in its place.
Instructions
Step One: Mash the bananas in an 8-inch square baking dish, until smooth.
Step Two: Add the oats, protein powder, milk, lemon juice, lemon zest, chia seeds, and baking powder. Stir to combine.
Step Three: Spoon the blueberry mixture over the oat base.
Step Four: Dollop the yogurt on top and swirl it through gently with a spoon.
Step Five: Bake until the top is golden and the center is just set. Let it cool slightly before serving.
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.
I love serving this warm with a big spoonful of yogurt and a drizzle of peanut butter on top.
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.
Lemon Blueberry Baked Oats
Equipment
- 8-inch square baking dish
Ingredients
- 2 bananas mashed; about 230 g
- 2 cups old-fashioned rolled oats about 170 g
- 1 scoop vanilla protein powder about 15 g; I use Ora Organic
- 1¾ cups milk about 420 ml; I use soy milk, but any milk works
- 1 tablespoon lemon juice about 4g; freshly squeezed
- ½ teaspoon lemon zest
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 cup frozen blueberries about 140 g
- 1 teaspoon maple syrup
- 6 tablespoons plain yogurt about 85 g; I use soy or coconut yogurt, but any thick Greek-style yogurt works.
- extra yogurt for toppings, optional
- peanut butter for drizzling, optional
Instructions
- Preheat the oven to 350°F (180°C).
- Mash the bananas directly in an 8-inch square baking dish, using a fork until mostly smooth.
- Add the oats, protein powder, plant-based milk, lemon juice, lemon zest, chia seeds, and baking powder. Stir well until everything is fully combined.
- Microwave the frozen blueberries with the maple syrup for 1–2 minutes until soft and juicy.
- Spoon the blueberry mixture over the oat mixture in the baking dish.
- Dollop the yogurt over the top and gently swirl it through with a spoon.
- Bake for 35–40 minutes, or until the top is golden and the center is just set.
- Cool for at least 10 minutes before serving. Enjoy warm, with a drizzle of peanut butter or extra yogurt if desired.
Tine says
so easy to make!! the lemon and blueberry together are so fresh and yummy.
Suzie says
Really enjoyed this! It’s light, refreshing, and just the right amount of sweetness.