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Blueberry Lemon Poppyseed Baked Oatmeal Recipe

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★★★★★

4.5 from 73 reviews

This Blueberry Lemon Poppyseed Baked Oatmeal is a wholesome and flavorful breakfast treat. Combining rolled oats, protein powder, fresh blueberries, and zesty lemon with a hint of poppy seeds, this baked oatmeal is moist, delicious, and packed with nutrients. A tangy lemon yogurt drizzle on top adds a perfect finishing touch, making it both nutritious and indulgent.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups rolled oats (216 grams)
  • 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder (76 grams)
  • 1 tbsp poppy seeds
  • 1 tsp baking powder (2 grams)
  • 1/4 tsp salt
  • 1 1/2 cups blueberries (220 grams)
  • 1 lemon, juiced and zested

Wet Ingredients

  • 3/4 cup unsweetened vanilla almond milk (6 fl oz)
  • 3/4 cup unsweetened applesauce (183 grams)
  • 1/4 cup pure maple syrup (2 fl oz)
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Lemon Yogurt Drizzle

  • 3 tbsp Dannon Light and Fit Vanilla Greek Yogurt
  • 3 tbsp powdered sugar (23 grams)
  • 1 tsp fresh squeezed lemon juice
  • 1/2 tsp lemon zest

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×11″ baking dish using non-stick cooking spray to ensure easy removal of the baked oatmeal later and set it aside.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats, vegan vanilla protein powder, poppy seeds, baking powder, salt, blueberries, lemon zest, and lemon juice. Stir gently to distribute ingredients evenly.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the almond milk, unsweetened applesauce, pure maple syrup, eggs, vanilla extract, and almond extract. While whisking continuously, slowly add the melted butter to avoid cooking the eggs prematurely, ensuring a smooth mixture.
  4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix carefully until just combined, being careful not to overmix to maintain a good texture. Then pour the combined batter evenly into the prepared baking dish.
  5. Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes. The baked oatmeal is done when a toothpick inserted into the center comes out clean and the edges are slightly golden.
  6. Prepare Lemon Yogurt Drizzle: While the oatmeal is baking, whisk together the Dannon Light and Fit Vanilla Greek Yogurt, powdered sugar, fresh lemon juice, and lemon zest until smooth and creamy. Set this mixture aside to use as a topping after baking.
  7. Cool and Serve: Once baking is complete, allow the oatmeal to cool slightly to set. Cut into 6 equal pieces for serving. Drizzle each piece generously with the lemon yogurt drizzle for a refreshing finish.

Notes

  • You can substitute fresh blueberries with frozen ones; just avoid thawing and add them directly to the mixture.
  • Ensure the melted butter is not too hot to prevent cooking the eggs during mixing.
  • For a vegan-friendly option, substitute the eggs with flax eggs and use a plant-based yogurt for the drizzle.
  • Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
  • This recipe works well with steel-cut oats, but adjust liquid and baking time accordingly.

Keywords: Blueberry baked oatmeal, lemon poppyseed oatmeal, healthy breakfast, baked oats, protein oatmeal

Find it online: https://thefoodrecipe.com/blueberry-lemon-poppyseed-baked-oatmeal-recipe/