Lemon Blueberry Baked Oatmeal - Bright, Cozy, and Make-Ahead Friendly

Ingredients

• Rolled oats (old-fashioned)
• Baking powder
• Fine salt
• Ground cinnamon (optional)
• Milk (dairy or unsweetened almond/oat milk)
• Eggs
• Maple syrup or honey
• Melted butter or coconut oil
• Vanilla extract
• Fresh lemon (zest and juice)
• Blueberries (fresh or frozen)
• Greek yogurt or a splash of cream (optional topping)

Instructions

1. 1

   Prep: Heat oven to 350°F (175°C). Grease an 8x8-inch baking dish or line with parchment.

2. 2

   Mix dry: In a large bowl, whisk 2 cups rolled oats, 1 teaspoon baking powder, 1/2 teaspoon fine salt, and 1/2 teaspoon cinnamon.

3. 3

   Mix wet: In a separate bowl, whisk 1 3/4 cups milk, 2 large eggs, 1/3 cup maple syrup, 3 tablespoons melted butter, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 2 tablespoons lemon juice.

4. 4

   Combine: Pour wet into dry and stir until just combined. Fold in 1 1/2 cups blueberries. If using frozen, do not thaw.

5. 5

   Pan and top: Pour batter into the prepared dish. Scatter a few extra blueberries on top for a pretty finish.

6. 6

   Bake: Bake 35–40 minutes, until set in the center and lightly golden at the edges. A toothpick should come out with a few moist crumbs, not wet batter.

7. 7

   Cool and serve: Let it rest 10 minutes. Slice and serve warm with a dollop of Greek yogurt, a drizzle of maple syrup, or extra lemon zest.