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–+ servings
Jennifer Lewis

Cozy Lemon Blueberry Baked Oatmeal (Maple Glaze)

Warm, comforting make-ahead breakfast casserole bursting with juicy plump blueberries, fragrant lemon zest, hearty rolled oats, and crunchy toasted almonds. Drizzled with a warm pure maple-lemon glaze for the ultimate wholesome 45-minute morning bake.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 generous squares
Course: Breakfast / Make-Ahead Brunch
Cuisine: American / Healthy Breakfast Comfort
Calories: 285
Ingredients Method Nutrition

Ingredients
  

For the Spiced Lemon Oat Base
  • 2.5 cups old-fashioned rolled oats certified gluten-free if needed
  • 1 tsp baking powder
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp fine sea salt
  • 2 tbsp chia seeds or ground flaxseed optional, for added omega-3s
  • 1 tbsp fresh lemon zest finely grated (from 1 large organic lemon)
For the Wet Custard Mixture
  • 2 cups unsweetened almond milk or oat milk, whole milk
  • 1/3 cup pure amber maple syrup plus extra for serving
  • 2 large pasture-raised eggs room temperature
  • 3 tbsp melted coconut oil or unsalted butter cooled slightly
  • 1.5 tsp pure vanilla extract
  • 2 tbsp fresh lemon juice
For the Fresh Berries & Crunchy Topping
  • 2 cups fresh plump blueberries divided (or frozen, unthawed)
  • 1/3 cup sliced almonds for topping
  • 1 cup plain Greek yogurt optional, for serving

Method
 

Prep Dish & Dry Ingredients
  1. Preheat oven to 375°F (190°C). Grease an 8x8-inch or 9x9-inch ceramic baking dish lightly with coconut oil or butter.
  2. In a large mixing bowl, combine rolled oats, baking powder, ground cinnamon, sea salt, chia seeds, and freshly grated lemon zest. Whisk to distribute evenly.
Whisk Wet Ingredients & Combine
  1. In a separate bowl, whisk together almond milk, pure maple syrup, eggs, melted coconut oil, vanilla extract, and fresh lemon juice until smooth.
  2. Spread 1.5 cups of fresh blueberries across the bottom of the prepared baking dish. Pour the dry oat mixture evenly over the berries. Slowly pour the wet milk-egg mixture evenly across the oats, gently shaking the dish so the liquid soaks through to the bottom.
Top & Bake to Golden Perfection
  1. Scatter the remaining 1/2 cup of blueberries and the sliced almonds across the top of the oats.
  2. Bake at 375°F (190°C) for 32 to 35 minutes, until the top is deeply golden, the center is set to the touch, and the blueberries are bursting with bubbling purple juices.
  3. Remove from oven and let cool for 10 minutes so the baked oats set cleanly. Slice into 6 generous squares and serve warm with a dollop of Greek yogurt and an extra drizzle of maple syrup!

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 42gProtein: 8gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 160mgPotassium: 290mgFiber: 6gSugar: 14gVitamin A: 180IUVitamin C: 9mgCalcium: 175mgIron: 2.2mg

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