Description

A simple, make-ahead breakfast that combines old-fashioned oats, fresh blueberries, and lemon zest into a cake-like texture. It is perfect for meal prep, reheats well, and offers a balance of sweetness and tanginess.

Ingredients

Scale

3 cups old-fashioned rolled oats
3 large eggs
2 cups milk (whole, almond, oat, or soy)
1/3 cup honey or pure maple syrup
1 cup fresh or frozen blueberries
1 medium lemon (zest and juice)
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1/4 cup chopped walnuts or pecans
Optional: 1 teaspoon vanilla extract
Optional: 1 scoop protein powder

Instructions

Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish with butter or cooking spray.
In a large mixing bowl, whisk together eggs, milk, honey (or maple syrup), lemon juice, and vanilla extract until well combined.
Add rolled oats, baking powder, cinnamon, and salt to the wet mixture. Stir until no dry pockets remain.
Gently fold in blueberries and lemon zest, being careful not to crush the berries.
Pour the mixture into the prepared baking dish and spread evenly.
Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Let cool in the dish for at least 10 minutes to allow it to set before slicing into squares.

Notes

Do not use quick oats or steel-cut oats as they affect texture. If using fresh blueberries, freeze them for 10 minutes before adding to prevent sinking. Let the oatmeal cool completely before cutting to ensure it holds its shape. For crispy edges, use a metal baking dish instead of glass.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 square (approx. 1/
Calories: 320
Sugar: 18
Sodium: 180
Fat: 8
Saturated Fat: 2
Carbohydrates: 52
Fiber: 6
Protein: 12

Keywords: blueberry lemon baked oatmeal, meal prep breakfast, healthy oatmeal, easy breakfast, gluten-free option, dairy-free option