There’s something about the combination of lemon and blueberry that just feels like sunshine in a dish—fresh, bright, and perfectly cozy. This baked oatmeal brings that cheerful flavor into a wholesome breakfast that you can enjoy all week long. Whether you're fueling up before a busy day or sitting down for a slower morning, it’s a feel-good recipe that strikes the perfect balance between nourishing and comforting.
What I love most about this bake is how it turns everyday ingredients into something special without any fuss. It’s the kind of recipe that feels homemade in the best way – warm from the oven, full of flavor, and made to share (or save for yourself throughout the week). If you're craving something that feels like a little burst of sunshine, this one's for you.
And if you like baked oatmeal as much as I do, try our Macro-Friendly Chunky Monkey Baked Oatmeal, too!
Macro-Friendly Lemon Blueberry Baked Oatmeal
Equipment
- 1 Large mixing bowl
- 1 whisk
- Measuring Cups & Spoons
- 1 Spatula
- 1 11×7 baking dish
Ingredients
- 2 large Eggs
- 1 3/4 cups 2% milk or milk of choice
- 1/2 cup Sugar-free maple syrup
- 1/4 cup Melted butter
- 2 tsp Lemon extract
- 2 1/2 cups Rolled oats
- 1 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Salt
- 2 cups Fresh blueberries
Instructions
- Preheat your oven to 350°F.
- In a large bowl, combine the eggs, milk, maple syrup, melted butter, and lemon extract. Whisk these wet ingredients thoroughly until they are well blended.
- Then, add the oats, baking powder, ground cinnamon, and salt to the bowl. Stir until everything is evenly mixed.
- Gently fold in the fresh blueberries.
- Pour the mixture into a greased 11×7-inch baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the oatmeal is almost set.
- Remove oatmeal bake from the oven and let it cool before cutting. Serve when ready- enjoy!
