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Blueberry Lemon Baked Oatmeal: A Breakfast Fave

By brooklynsupper |

Have you tried baked oatmeal yet? Baking gives the oatmeal a wonderful, light texture, with a slightly crisp and sweet crust. All that flavor, plus make-ahead convenience has quickly made baked oatmeal a favorite in our family. This version plays up juicy blueberries and tangy lemon, for a complex flavor that appeals to everyone.

To make ahead, combine the dry ingredients, and the wet. Then, morning of, mix them together and bake. For a softer texture mix everything together the night before, and then bake in the morning. Finally, for the ultimate breakfast in a jiffy, make and bake the oatmeal the night before and reheat individual squares for breakfast.

Baked oatmeal could also be a great dessert — try upping the sugar to 3/4 – 1 cup, and serving with a big dollop of ice cream.

Baked Oatmeal with Lemon and Blueberries

2 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 – 1 teaspoon kosher salt
zest of 1 lemon
1/2 teaspoon nutmeg
2 tablespoons butter, melted and cooled
2 cups milk
1 egg
1/2 cup sugar
2 cups blueberries, fresh or frozen

Preheat the oven to 375 degrees. Grease an 8″ square baking dish.

In a medium bowl, combine the oats, baking powder, salt, zest, and spice. In a small bowl, whisk together the butter, milk, sugar, and egg.

Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture, sprinkle with a pinch of nutmeg, and place in oven.

Bake for 35 – 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

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About brooklynsupper



Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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15 thoughts on “Blueberry Lemon Baked Oatmeal: A Breakfast Fave

  1. Sue says:

    Very tasty, although I would reduce the salt as we all thought it was much too salty.

  2. brooklynsupper says:

    Hi Sue, Glad you liked it! I forgot to to list that I used kosher salt, which I don’t think is as salty as table salt. I do like my sweets on the salty side, but I’ve given the option of less salt for those who don’t. Thanks for the feedback.

  3. kathryn doolittle says:

    After putting it in for 45 mins, I took it out, and it was still jiggling. After cutting it, it was still gushing from the milk mixture. Is it supposed to do that? Its fairly brown on top, but still super milky. Any suggestions?

  4. kathryn doolittle says:

    Never mind, no suggestions needed. After trying it when it cooled, we’ve decided never to have this again. The grey color from the blueberries, the soggy texture, and somehow, it came out smelling and tasting of fish. Looks nothing like the picture and the only thing I did differently was use a little less salt and a metal baking pan, not glass. Sounded great! But turned out wretched!

  5. brooklynsupper says:

    Hi Kathryn, I’ve tested the recipe many times and never had it come out soggy (or fishy!). Did you use old fashioned (as opposed to quick cooking) oats? The fishy smell is likely from the eggs, though this has never happened to me–sounds like it might have needed to cook longer. If you used frozen blueberries, it’s important to add them frozen and not to stir too much, otherwise they will color the mixture. Sorry it didn’t turn out for you!

  6. Cari says:

    I just made this again. I could eat it every day. So delicious. Colorful, fragrant, and it warms my belly.
    Thanks so much for the recipe!

  7. Samantha says:

    I just made this and loved it! I halved the recipe, used hemp milk, and brown sugar. Also I only used about 1/2 c milk instead of 1 c. It was good!

  8. Shannon says:

    Just a FYI to anyone out there, like the first commenter–the equivalent for kosher salt is half as much table salt. So if you’re using regular salt, make sure you only put in half as much as called for in the recipe.

  9. Cookin' Cowgirl says:

    I just posted my version of this recipe on my blog. It was so delicious!!

  10. Nicky says:

    I have an adapted version of this in the oven right now, and it’s looking good. I have used chopped , in season, strawberries with a few chopped glace cherries for interest, and instead of the oats I have used quinoa flakes.To make it vegan I used soya milk and egg replacer.
    I will let you know how it tastes!

  11. Nicky says:

    I MADE IT, and although not a disaster it didn’t quite work. I either used too little milk, or didn’t leave it to soak through, as there were some dry bit of quinoa left in the pan. I simply brushed off the powdery bits, and ate the rest! It set very well and was easy to cut into squares. I will make this again for sure, leaving time for the wet mixture to incorporate fully through the dry mix next time.

  12. Becky Berna says:

    Going to try to make this weekend, has anyone tried with raspberries? Should I do anything differently if I use frozen raspberries.. Let them drain maybe?

  13. If I use frozen raspberries should I defrost and drain first?

  14. Jamie says:

    I was so excited to make this. I made two today… and I must say it was horrible. everything was blue and mushy. not sure what I did wrong. but it sure was a waste. bummed.

  15. Cecille says:

    I excited to try this recipe. I eat baked oatmeal almost daily, really has become a staple at my house. One tick I like is to make it in muffin pans. Once cooled I put them in large ziplock and store in the refrigerator. I then just microwave about 30 seconds when ready to eat.

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