Lemon Blueberry Baked Oatmeal | Ambitious Kitchen

Leanne

says:

This looks delicious! Would it work to use applesauce in place of the butter/oil?

Colleen Barendse

replied:

Yes!! I do it all the time with my baked oats!

Cath

says:

I haven’t made this yet but when I saw it come up this morning I actually shouted “yes, yes, yes, so gonna make that!” My husband was very confused, and also excited – we all love your recipes.

Amazing! Hope you loved it!

Tash

says:

Sooo yummy. Made it on a whim and because I’m totally over ‘normal’ breakfast food- and it was all stuff I had in the fridge/pantry. Honestly more like dessert than breakfast. So good!

Love that! Glad you enjoyed 🙂

Mary Pat Curran

says:

Preparing to make this dish, the recipe highlights (in yellow!) using a 9 x 9 square pan. Look at the multiple pictures of the white ceramic baking dish used. That is NOT even close to a 9 x 9 pan. Probably closer to 8.5 x 11. This recipe sounds good but it looks like you have at least doubled this recipe for photo purposes. Why not just make the recipe as you have presented it? Sooooo disappointed. Be accurate!

Helene

replied:

She probably used a ceramic dish “equivalent” to a 9×9 dish. A 12.5×5.5 dish is equivalent to 9×9. But 9×9 is a more common size for people to already have so that’s probably why she used that size in the recipe instructions

I’m going to make this soon, it looks delicious! I’ve made a lot of different recipes on this website and all of them have been amazing!

Hi! The baking dish that was used in the photos is an 11×7 which is the same size equivalent to a 9×9 inch square pan 🙂 Sorry to hear you were disappointed with the pan we chose for photography, but the recipe is accurate and we do hope you love it!

Marie

replied:

Maybe she did not have a nice 9×9 pan for the photos. They spend a lot of time making the photos so pretty and appetizing! Looks are deceiving and the pan she used could be much smaller than what you’re thinking. I followed the recipe exactly and baked it in my 9×9 metal pan and it turned out perfect! The recipe is not bad just because the meal wasn’t prepared in a 9×9 pan…

Molly

says:

Amazing! Tastes just like the lemon poppyseed muffins I loved as a kid, but with healthy ingredients. I used maple syrup as a topping and recommend it! Thanks for making a great recipe!!

Absolutely! Glad you enjoyed 🙂

Colleen Barendse

says:

You can use steel cut! If you mix everything together and let it soak overnight and bake it the next day, you get the same results! We do a baked oatmeal at work and that’s what we do when the supplier only has steel cut!

Great tip! Thanks for the update on that 🙂

TD

says:

This is the first time I have tried baked oatmeal, and it is a winner. I was a little short on the lemon juice, but the the flavors were great, and the lemon drizzle on top added an extra bit of tartness. I am adding this recipe as one of my favorites for breakfast.

Perfect! So glad you loved it!

Elisavet

says:

Best oatmeal recipe I’ve ever made!!!!! I’m going to use that lemon yogurt topping in everything! I didn’t have poppy seeds so I substituted with chia and it came out delightful! Thank you so much!

So happy to hear that! Such a great breakfast 🙂

Eileen Proctor

says:

Wow! It is amazing! This is the “must have” recipe for Oats. I made it yesterday and my Husband loves it, as do I. The flavor that is dominant is the Lemon….which is wonderful! But, it all comes together in a most desirable way…..which translate as: it’s hard to stay out of it….we keep going back for a nibble or two.
My only question is regarding the Glaze…is the Powdered Sugar to be 1 Cup…and not 1 TBSP ?? I added more Powdered Sugar…but, it was still runny and I couldn’t even use the Lemon Juice as called for, because it was already very thin. So, we poured it over the baked Oats and it covered the whole thing and then just seeped down into the Oats….we loved it…but, it did not look at all like the picture. Great Recipe….a real keeper!!! And, it’s filled with such healthy ingredients!! One more question…could Chia Seeds be used in place of the Poppyseeds??

Hi Eileen! So glad you loved it. ALl yogurt brands are different so it’s likely that your yogurt may have just been a little more thin than mine. The 1 tablespoon for powdered sugar is correct though; perhaps next time try a greek yogurt! And yes, I mention in the blog post that chia seeds will work well!

Susan Varga

says:

I have not made this. I am definitely interested in it, but I have a question. As someone else noted, the dish in the pictures is not a 9×9” pan. It is also not a 12.5 x 5.5 dish.
So did the people who successfully made this use a 9 x 9 pan?

Cara

replied:

I made this today and used a 9X9” pan and it was the correct size to use. I did have to bake it longer than stated in the recipe.

The dish in the photo is a 11×7 inch which is equal to a 9×9 🙂 hope that helps!

SDM

says:

Just FYI, oats are already gluten-free. you said if you want to make it gluten-free get gluten-free oats, but oats are already gluten-free! Lol. Looks good though, it’s on our list to try. Thanks.

vs

replied:

Hi SDM, I believe you are right about oats being naturally gluten-free. I’ve learned that people very concerned about gluten do worry about common cross-contamination of oats along the way. Certified gluten-free oats are the only ones certain folks can trust to be safe for them.

Yes oats are naturally gluten free but many companies are not certified gluten free as there could be cross-contamination 🙂 that’s why I specify looking for “gluten free” on the package!

Eileen Nocholson

says:

Can hardly wait to try this recipe!!!!

Mary

replied:

I swapped chia seeds for the poppyseeds following the substitution suggestion, and I used dairy milk. My husband and two kiddos loved it. I especially loved the almond extract addition. Will definitely make again… 🙂

Miriam

says:

This is so delicious! It tastes like a lemon poppyseed muffin and then the warm blueberries and lemon drizzle?? Yum. I will be making this again.

Amazing! So glad you loved it 🙂

Bianca

says:

Really, really good!!! Definitely want to try as muffins next time! Perfect breakfast!

Absolutely! Let me know if you do 🙂

Lisa

says:

Lemon poppyseed oatmeal bake was okay. Nothing spectacular. I didn’t feel tasted anything near lemon poppyseed. I had to try it

So sorry you didn’t love it as much as we did! We thought it was super sweet and lemony. You could always add more lemon next time, but 1/4 cup of lemon juice is quite normal in most lemon poppyseed muffin and bread recipes. Feel free to go up to 1/3 cup (and reduce milk by 2 tablespoons) then add in more zest too if you’d like!

This was so easy to make and super tasty. I made it vegan (flax eggs, plant based milk/yoghurt) and refined sugar free (sugar free maple syrup) and it was delish! Currently on my second piece with a coffee and it’s only been out of the oven 20 minutes!

I’m glad that worked out well! Such a great breakfast or snack 🙂

Lucy

says:

Just made this while my little girl was napping. I thought it’d make a nice alternative to her fruit snack or porridge for breakfast and she loved it, so pleased! It’s a great snack for mum’s too though. Another lovely family friendly recipe, thanks! X

Such a great breakfast! I’m glad you both enjoyed 🙂

Julie

says:

Loved it! I put it together last night using steel cut oats and baked it this morning! So yummy!

Perfect! I’m glad that worked out well!

Melis

says:

These are nothing short of lovely! Slightly sweet – you feel zero guilt eating them.
So flavorful and lemony!

Cath

says:

This is very good and we’ll enjoy it again. I didn’t have blueberries so used a mix of frozen raspberries and cranberries, which was delicious.

A few others commented about the baking dish, which I agree was a little confusing. For clarity, maybe the site should include a note about the dish size specified in the recipe vs. what’s in the photos. My guess is also that if the rectangular dish is used, this produces a flatter end result and so the baking time would need to be adjusted from the thicker square pan.

Sounds perfect! As for the dish: The dish in the photo is a 11×7 inch which is equal to a 9×9 🙂 hope that helps!

Marie

says:

5/5 yum!! Love a good baked oatmeal. These flavors are amazing!! Love that you mix all in one bowl too. Thanks for a great recipe!

Easy and delicious! Glad you enjoyed!

Cathie

says:

So. So. Good. I doubled the recipe, thank goodness! My family raved this morning! Looking forward to leftovers tomorrow!

Love that! So glad it was a hit 🙂

Molly

says:

Made this for breakfast meal prep this week and it was phenomenal!!!!! I reheated it with a tiny bit of milk. I also prepped the icing and drizzled it on each morning after I heated up my slice of yummy oatmeal! Next time I might add a few scoops of collegan peptides for some added protein.

Perfect! So glad you enjoyed!

Mackenzie

says:

Super delicious flavor! However, it seemed a bit runny and didn’t set up as well as I thought. I guess I can use less almond milk next time. Will definitely be making this again, easy and yummy!

Yes feel free to reduce the milk just a bit! Glad you enjoyed regardless.

M’Lisa

says:

I’m 100 plant based so I didn’t try this with eggs so I have no basis for comparison but with flax eggs it was the bomb dot com. I also didn’t do the drizzle on top to keep calories down. I still wanted plenty of lemon flavor since I would miss it from the drizzle so I used 2 lemons and the zest of two lemons. I also added extra blueberries for the flavor and antioxidants. I made them for us last week. My nutrition coach wants me to mail her a batch, from WA to LV!! I’m making a batch for my mom to freeze too!! 😊 Thanks

Love it! So glad you enjoyed!

Kym

says:

This turned out perfectly and was delicious! My family loved the lemon blueberry combo. Thank you for a great recipe. Do you happen to have a link or brand of the white baking dish you used? It’s super cute!

So happy to hear that! It actually belongs to my photographer 🙂

Alyssa

says:

Such a good recipe! It reminds me of spring!

The perfect way to ring in spring! 🙂

Absolutely! Glad you like it 🙂

Izzy

says:

So good!! My husband and I loved the chunky monkey baked oatmeal, so naturally we had to try this one out and it did not disappoint. Super filling for breakfast too!

Kelly R.

says:

I love the lemon blueberry flavor combo on this oatmeal. I made it for my 18 month old son for breakfast and had to sneak myself a taste. Absolutely delicious! My son can’t get it into his mouth fast enough and it makes me happy to know he’s getting not only a delicious but nutritious meal in.

So glad this one’s a hit! Perfect spring breakfast 🙂

Jeannie

says:

Delicious recipe! Followed as instructed minus poppyseeds and almond extract, just don’t have them on hand, and wouldn’t know they were missing. Added extra vanilla extract instead. Doubled the ingredients after the first time it was devoured, and came out just as delicious. Lemon yogurt drizzle is a great pairing and used honey instead of sugar. Best baked oatmeal recipe we’ve had yet. Thanks!

Perfect! So glad it was a hit!

Janna

says:

What a nice recipe!! For me personally not suitable for weekdays but certainly for weekends!
Next time I would decrease the almond extract quantity because I think that is a rather overpowering taste in it all.

Perfect for weekend brunch! And yes, feel free to reduce or omit the almond extrat.

Elissa

says:

Thank you for the lemon poppyseed oatmeal bake recipe. I followed your clear instructions, using good organic rolled oats. I was a bit taken aback by how liquidy the batter was so baked about 45 min — golden around edges, set in middle. Good flavor! But I expected it to be more cakey, less gelatinous. Am considering re-baking the remainder to see if that helps. Or of I make it again, use 1/2 cup less liquid or even one more sgg. What would you suggest? Thank you!

Baked oatmeal is meant to be very moist, but if you prefer it less, you can add 1/4 cup less milk!

This was so good! Even my husband who usually doesn’t like baked oatmeal really liked it. I made it vegan by using flax eggs, plant-based avocado oil butter, and plant-based yogurt. I’ll definitely make it again but next time will probably just use 1/4 cup of maple syrup.

Perfect! So glad it was a hit.

Emily

says:

Made this for breakfast and it’s already half gone! Best baked oatmeal recipe I’ve tried so far. Used honey instead of syrup as that was all I had, also did a mix of blueberries and blackberries and chia seeds, sooo good! 11X7 pan worked perfectly for me

Love it! Glad you enjoyed!

Mary

says:

I forgot to rate the recipe when I commented!

Mary

replied:

I used chia seeds instead of poppyseeds and dairy milk, and left off the drizzle following the substitution suggestions. My husband and kiddos loved it. I especially liked the almond extract addition. Will definitely make again!
- Perfect! So glad it was a hit!

morgan

says:

super moist, good flavor. even better the day after baking!

Absolutely! Glad you enjoyed 🙂

I live the simple fun recipes.

Gary

says:

This was amazing, I’ve been reading the recipes for a while now. I’m glad I picked this recipe to try. Thank you

Rachel

says:

As a kid, I was a HUGE fan of my local grocery store’s mini lemon poppyseed muffins (if left to my own devices, I could’ve probably finished half the container in one sitting, that’s how much I loved them). I still love the flavor obviously, but am no longer too keen on all the sugar you find in those muffins and as a breastfeeding mom I need my food to do a bit more for me and my little one these days. So when I saw this oatmeal bake, I was super eager to try it. Absolutely LOVE this recipe from AK! Has all the nostalgic flavor of those muffins of my youth with a touch of sweetness and the added benefit of blueberries. I used maple syrup as the sweetener throughout (for the drizzle, too) and it was perfect. Thanks for another amazing recipe!!

The best! So glad you loved this one!

Stacey

says:

Another absolute delight! This was soooo delicious! I microwaved it to warm it up with some peanut butter on top too, it was TO DIE FOR.

Love it! Glad you enjoyed!

Diana

says:

I made this for bfast this week and highly recommend. The lemon flavor is excellent. I didn’t make the yogurt sauce, and it’s still delicious!

Kristie

says:

This is a delicious new baked oatmeal recipe we will be adding to our rotation for breakfasts! My 19 month old LOVES oatmeal, so I am always looking for ways to introduce new flavors and she really enjoyed this one. I just left off the lemon yogurt drizzle for her portion 🙂 Thanks for another great recipe!

So happy to hear that! Perfect breakfast 🙂

Tessa

says:

So good, so healthy, love this recipe. I’m making this for the second time today, The first time, I made it in muffin cups (it made 12 muffins) and opted for chia eggs instead of chicken eggs, and honey instead of maple. It was a huge hit. It feels decadent but the flavors are fresh and light. The second time around, I am going to add some chopped nuts on top to make it even more hearty, and will drizzle it with oat milk before reheating in the microwave to keep the texture moist. This has already become a breakfast staple, thanks so much for a lovely spring recipe!

Amazing! So glad you loved it!

Kristen

says:

I just made this and the flavors were amazing… do you have any solutions to a soggy bottom?? I forgot to preheat the oven and used frozen blueberries so I am not sure if that had anything to do with it.. Thank you

Hmmm the oven and blueberries may have contributed! Next time I’d recommend thawing the blueberries, draining off any excess liquid and then adding them to the recipe.

Yanet

says:

It looks delicious 😋! Can I substitute chia seeds for poppy seeds?

Yep! Check the full blog post for all ingredient swaps 🙂

Isabella S

says:

Delicious! Love having oats for breakfast. The blueberries and lemon go great together. I can honestly say I love every one of your recipes I try.

PVY

says:

Made this for breakfast meal prep as I love baked oatmeals. This had great flavor and a serving was plenty to fill me up for the morning. I will absolutely make this again and again.

lisa

says:

Amazing and easy!

Debbie

says:

Yummy! I would definitely make again. I didn’t do the drizzle as I was saving calories but I”m sure that would add soo much flavour! I substituted chia seeds and used powdered egg replacer instead of eggs as I am allergic. I would add even more zest next time around. Highly recommend.

I’m glad that worked out well! Such a great breakfast.

Brogan

says:

Delicious! I used frozen blueberries, omitted the poppyseeds, and used 1/4 cup of maple syrup instead of 1/3 cup. I also left out the drizzle, and it was still amazing! Great texture, and a fun change from some of the more traditional baked oatmeal flavors. Note that I used an 11×7 inch pan, and it was perfectly sized for this recipe.

Perfect! So glad you enjoyed!

Ok WHOA. This oatmeal could actually pass for dessert. It is that good, I used two flax eggs and subbed applesauce for the oil and it still came out perfectly. Thank you!

Right?! So good! I’m glad that worked out well 🙂

Danny

says:

I’ve been following this page for years. Love so many recipes on here! This one I just tried this morning and already in love. Will keep in the routine- since eggs can get boring sometimes! Love all you do on here and wishing you continued success 🙂 – D, NYC

Amazing! So happy to hear that 🙂 I hope you keep finding recipes here that you love!

Caroline

says:

This is my new favorite baked oatmeal recipe! I omitted the poppyseeds because I didn’t have any on hand and used flax eggs, which worked well. This is the perfect breakfast/snack/dessert for spring!

I’m so glad! Agreed for all of the above 🙂

Elena

says:

Followed the recipe but did not use the glaze. I didn’t find that this had a lot of flavor to it. Maybe the glaze gives it a little something extra. .

That’s really strange as there’s a good amount of lemon juice, zest and sweetener in this recipe. Perhaps you might want to try using more zest next time?

Michelle

says:

Do you think I could prepare it ahead of time and let it sit in the fridge overnight and bake it the next morning? I was thinking of making it for Easter morning

I would bake the day before and then simply reheat in the oven until warm, then glaze.

Brigid

says:

This is such a fun spin on oatmeal! So bright and delicious! Love this for spring.

Absolutely! Perfect for spring brunches 🙂

Aileen

says:

Delicious! Very simple to make too. I used regular 1% dairy milk, as I didn’t have almond milk on hand, and it worked just fine.

Glad you enjoyed! Yes, any milk will work perfectly 🙂

Just found your site. Am elderly widowed male. Eat a lot of vegan steel ground oats, whole wheat and quinoa flour. Looking forward to your recipes.
Thanks.
John

Hi John! I’m so glad you found Ambitious Kitchen. Hope you found some great new recipes here to try!

Katie

says:

The lemon yogurt topping MAKES this! So delicious and perfect for spring!

The best! Glad you enjoyed 🙂

Peggy

says:

This recipe is my favorite baked oatmeal!! I’m planning to make it for Easter brunch. I will have to double the recipe. Would you recommend using 2 pans or do you think it would bake well, doubled, in a 9×13? Thanks!!

Hi! Sorry for the delay 🙂 I recommend using two pans – let me know how it went!

Anna

says:

Very yummy! Tastes like a poppy seed muffin but less sweet. Perfect sweetness for breakfast. Made in 8×8 pan instead of a 9×9. Took an extra 10 min or so. Turned out great!

Absolutely! So glad you enjoyed!

Kyla

says:

Another winner! The Meyer lemon really makes the difference here-subtle sweet and tartness. Didn’t have poppyseeds so used chia. Kids loved it too.

Love it! So glad it was a hit!

Kelly

says:

Subbed chia seeds for poppy seeds, and frozen raspberries for blueberries. Flavor combo was still stunning — the raspberries are nice and tart with the lemon, but the sweetness from the maple syrup balances it out. I’m sure it would be even better with the classic poppy seed flavor as well. I made a half batch in a 7 x 5.5 in. ceramic loaf pan, baked at 350 for 32 minutes, and it turned out well. Perhaps slightly wet as-is, but perfect when reheated in the toaster oven for breakfast throughout the week.

Perfect! Love the idea of adding raspberries. Such a great breakfast!

Brenna

says:

This was so amazing. I made it for Easter breakfast and we devoured it. So so good!

Barb

says:

This was the most excellent Easter breakfast ever! And I am now having it as a snack in the evening! Hahaha it is absolutely amazing! I served walnuts on the side for those who desired those, and also sliced apples… As my store did not have organic lemons, I omitted the lemon zest and simply used organic lemon juice and it was amazing! I have passed this on to my family and we know that this will be a tradition for our family for future get-togethers, brunches and holiday breakfasts! Thank you for sharing this recipe, as it is so so simple and healthy and super yummy!

Amazing! So glad it was a hit. Perfect breakfast (and evening snack!)

Keouli

says:

The flavor from the lemon, poppyseeds and blueberries were amazing ! I also loved the yogurt glaze, it was a great touch.

Perfect for spring! Glad you loved it 🙂

Heather

says:

So delicious! One of my new favorite baked oatmeal recipes. Perfect for spring/summer!

Teresa Bonner

says:

AMAZING !!! Used flax eggs and it turned out so so good! Making again today!

Perfect! So happy to hear that 🙂

Lindsay

says:

Super easy to make and delicious! Even my picky 3 year old asked for seconds.

Love that! Such a great breakfast.

Robyn

says:

I’ve made this numerous times now, and have subbed many things based on what I have at home. It has turned out great every time. At times I’ve used a flax egg, quick oats, omitted the poppyseeds, used dairy based milk, used the maple syrup in the drizzle rather than powdered sugar…and so on, no matter the sub or omission, this recipe pulls through! I live rurally, so can’t always have everything a recipe calls for on hand. I was so pleased that this recipe could be versatile in that way. My partner and one year old are also big fans. Thank you for an easy and delicious recipe!

Amazing! So glad those swaps work out for you. Best breakfast!

Diane

says:

So good and refreshing! Full of flavor but not overwhelming, 10/10!

Absolutely! Glad you enjoyed!

Barb

says:

This is amazing – go and make this for brunch this weekend immediately!

Tina

says:

Absolutely amazing! Just made it as a surprise breakfast for my boyfriend and it was definitely a hit. The lemon yogurt drizzle is to die for!!!!

Love that! So glad it was a hit!

Alyssa

says:

I have made this recipe a couple times and it’s a huge hit. I kicked up the nutrition a notch by adding ground flaxseed and adding two Tbs of chia seeds. Absolutely delicious

Love it! Such a great breakfast!

Meghan

says:

You need to make this ASAP!! It’s soooo good! I used a vegan egg replacer and it still came out incredible!

Perfect! Glad you enjoyed!

Hannah F

says:

Lemon poppyseed is one of my biggest cravings in pregnancy & this hit the spot! Any lemon poppyseed muffin or treat from the store is so high in sugar/calories so this was a great recipe to meet the craving with less sugar & more nutrition. Can’t wait to eat it for breakfast again tomorrow (:

So glad you found this one! Such a great breakfast for those lemon cravings 🙂

Jackie

says:

Such a nice change from my usual peanut butter based oatmeal bake! So yummy!

Absolutely! Glad you gave this one a try 🙂

Maddy

says:

I make this on a Sunday and eat it for the entire week and never get sick of it. Highly recommend!

Love it! Perfect breakfast 🙂

Tina

says:

This is a keeper, I used fresh strawberries the lemon and strawberry combo was wonderful.

Sarah Deming

says:

This was so easy to make and so yummy! Feels very decadent and indulgent but is actually pretty good for you. I’m not always a fan of baked oatmeal- even though I always want to be- but this one was fantastic. Flavorful, moist, bright, sweet without being sugary. Definitely going to be a regular in our breakfast line-up! Mine looked exactly like the picture when it was done. Thanks for another winner Monique!!! Crossing my fingers for an AK cookbook to come out one day 😘

Absolutely! So glad you loved this one! And hopefully in the future 🙂

Made this morning! YUMMY. I am such a sucker for lemon anything,
– I didn’t have poppy seeds or chia seeds on hand so I omitted completely, and it still turned out great.
– Used frozen blueberries, so mine came out a little more blue/gray (aka less pretty) but still so yummy!
– Instead of creating the drizzle as directed, I used about a cup of plain greek yogurt and sweetened with maple syrup, then added lemon zest. I served it as a side instead of a frosting – kind of like an oatmeal bake a la mode! Added protein and so delicious.

Perfect! Sounds delicious 🙂 Glad you enjoyed!

Brittany

says:

This has become my go-to breakfast on weekdays! Super easy to make and enjoy throughout the week. I didn’t like the strong taste of the almond extract the first time I made it so I prefer to leave that out. I also cut the sugar and maple syrup in half to be a little healthier and it is still really tasty!

Love that! And I’m glad those tweaks work out well 🙂

Kathryn

says:

This is SO good. We have been obsessed with your strawberry banana version for a year (make it about once a week). And this is perfect for spring. So light and yummy. Also do not skip the yogurt drizzle, so yummy.

Love that! Glad you enjoyed!

Jenna D

says:

WOW! So delicious and easy! I made the “batter” in probably 5 minutes this morning before getting ready for work, popped it in the oven, and was good to go 40 minutes later. I used a pie plate, since I don’t have a 9×9 and it turned out great. The lemon flavor is perfect, and the blueberries are that delicious bite!

Easy and delicious! Glad you enjoyed!

Alyson

says:

So delicious! I make this every Sunday and freeze for the upcoming week!

Love that! Perfect breakfast meal prep 🙂

Alexsandra

says:

Oh my gosh, I don’t usually post reviews but this cake came out so good! The only change I made was using coconut milk instead of almond! Otherwise completely the same. Will definitely be making it again and again!

Perfect! So glad you loved it!

Becky

says:

O. M. G. Make this ASAP! Literally tasted like dessert for breakfast. My husband, who isn’t a fan of lemons loved this as well as my 13 month old twins. Didn’t add the yogurt drizzle because I didn’t have enough lemons but I’m sure it is delish!

Amazing! So glad it was a hit 🙂

MICHELLE

says:

Yum! Realized half way through making this that I didn’t have vanilla or almond extract, but it was still so flavorful and yummy!

Glad it was still delicious!

Maria

says:

Delicious

Susie P

says:

I’ve been trying different oatmeal recipes as I don’t like oatmeal straight. This is probably the best one I have eaten. I ate some before the glaze was on and it was very good but when I put on the glaze it was great! I did have a problem with the blueberries. They almost all migrated to the edges of the baking dish. Has anyone else had this happen and what can I do about it? Thanks

I’m so glad you liked it! Hmmm I’ve never heard of that happening with the blueberries – so strange. Were they folded carefully into your baked oatmeal batter?

Lindsey

says:

So so yummy! Made it quick this morning and it’s so quick to make and yummy to eat 😋

The perfect meal prep breakfast!!

Sami

says:

As always, Monique, your recipes are amazing! I prepped this for my breakfasts this week, and I wake up looking forward to eating this each day! I did use flax eggs, slightly less maple syrup, and subbed applesauce for the butter. I left out the glaze, as it just seemed a little too indulgent for weekday breakfast, but this was still amazing with plain Kite Hill greek yogurt. I’m adding this to my regular breakfast rotation!

Perfect! So glad you loved this one!

Charlotte

says:

I made it with raspberries. Yummmmmmy. Looking forward to trying several other versions of your baked oatmeals.

Ooh that sounds AMAZING! So happy you enjoyed it 🙂

Rebecca

says:

Delicious! I love the flavor combination of the lemon and blueberry! I really wanted a strong lemon taste so I increased the lemon zest and juice a bit. I also used your suggestion of using maple in the lemon yogurt topping rather than powdered sugar, and it came out great! Thank you for the recipe!

Isn’t it the best flavor combo?! So glad to hear you enjoyed it, and that the extra lemon + maple syrup worked well.

Shinta

says:

This is so so good! I mixed half-half the oat with regular size and from food processor to make the texture a bit smoother. Like without yogurt toping.
Thank you so much for the recipe🤗

Such a smart idea! Glad you enjoyed it!

Christina

says:

I swapped out the blueberries (bc sadly my husband ate them all overnight lol) for chopped blackberries and used a mix of sunflower, pumpkin, flax, chia, and hemp seeds instead of the poppies. Hearty and delicious!

Haha glad you still had blackberries on hand! That all sounds DELISH!

My family LOVES this recipe! It’s so light and lemon-y, the perfect breakfast. Tastes like a muffin! The glaze is delicious so I always make extra. The baked squares freeze well too. Warm them up for a special breakfast whenever you need them! 🍋 🫐 ☀️

SO happy you guys are loving this one, Jamie! 🙂

Judy

says:

I had to use frozen blueberries but it didn’t seem to make a difference because it tasted wonderful. Great recipe that I will make again!

So glad that worked out well and that you enjoyed it, Judy!

Deirdre

says:

This was really tasty and easy to make. Makes a great go to brekky meal for a few days.

I’m so happy you’re loving it, Deirdre! And totally agree, love making a batch and having it all week 🙂

Making this for the 3rd time rn. It is FANTASTIC! For us 1/4 cup maple syrup is perfect. I also add a few drops of lemon extract. My sub for the yogurt drizzle (since zesting and juicing part of a lemon is not happening): Greek yogurt with a tsp of lemon curd. Yummy breakfast…my daughter loves it. Freezes like a charm, too.

Woohooo! So glad you’re loving it, Elaine! Love the idea to add lemon extract and curd–yummmm 🙂

John

says:

I was very eager to try this recipe out. But, unless I am buying imported blueberries, this just is not a “spring” recipe. Blue berries don’t come on until late June through August. That makes it a clearly “summer” inspired recipe.

Nonetheless, it is super tasty and a great way to get fiber in your diet. Not to mention a great way to have a prebiotic for your probiotics to flourish. Add some ground flax seed for some omega-3 and antioxidants.

I’m so happy you enjoyed it, John! And yes you’re right, it’s perfect with fresh summer blueberries 🙂

Emily

says:

Fantastic!!!! Love the poppyseeds in there and the flavors are great. I bet the glaze would take it to another level but I didnt even bother because its so good and less sugary without.

So happy you loved this one!! I don’t find the glaze too sweet but totally fine to leave it off!

Sally

says:

Hi, I love all your recipes and I cannot wait to try this one! Question: can this oatmeal bake be prepped the night before (kept in the fridge overnight) and baked in the morning?

Hi, Sally! I think that should work fine, I’d just recommend keeping the wet + dry ingredients separate so that the baking powder doesn’t lose its power before going into the oven 🙂

Alexandra

says:

Best oatmeal bake! Make it all the time especially weekends away. Easy to reheat and even delicious cold

Nancy

says:

Made this for breakfast with a few changeups – cut the maple syrupin half and subbed chia seeds for the poppy seeds. My hubby and I both enjoyed this, It was tasty and we wanted to devour the whole pan.

Mary

says:

The best EVER! It didnt turn out super sweet which was a welcomed attribute 🙂 If you like it sweet add a little extra syrup.
I really enjoyed the texture too. I usually find that I like to add some flour to get the desired texture in my baked oatmeal. I am wondering if the lemon helped with texture? Idk but it was wonderful!!!

Yay! I’m so happy you tried and enjoyed this so much, Mary 🙂 Not sure about flour, I haven’t done that! Glad the texture was spot on.

Annette

says:

I made this earlier this week and just finished the bowl. Delicious. I’m curious to try it in muffin cups to see how that works. Love the lemony taste. Wakes up the tastebuds in the morning.

Happy that you loved it, Annette! Let me know how it turns out in muffin cups–sounds delicious 🙂

Molly

says:

Delicious

Oriana LaChance

says:

I made this wonderful oatmeal recipe a while back and was reminded of it in your recent post of readers favorite recipes. Had it again morning, and wow, is it good! This time I made 2 changes: I added another half cup of blueberries—I like a lot of fruit—and 1/4 cup of additional milk. (My memory was that it was just a bit dry for my taste.) Baked it for 35 minutes. I was concerned that the extra berries might make the oatmeal too “wet”, but it was nice and creamy and very, very good. And thank you for all the wonderful vegetarian recipes you post on your website.

Thanks so much for leaving a review, Oriana! I’m so glad you love this recipe + the vegetarian ones 🙂

Caroline

says:

This was absolutely delicious. I added a bit more blueberries for some extra berry goodness and subbed the poppyseeds with chia since that’s what I had on hand and it was amazing. I actually prepped the ingredients the night before, not sure if that changed anything, but the bake came out super moist. I have plenty of leftovers I’m looking forward to. Would recommend! Am looking forward to trying some of your other oatmeal bakes now.

Thank you! I’m so happy you loved this one 🙂

Laura

says:

Made this for a New Years breakfast today and it was delicious! The sweetness was perfect- it had great flavor but it didn’t feel too sweet like an indulgent breakfast.

Shannon

says:

Loved this recipe! Saw it listed as one of your top 2021 recipes and decided to try it out for New Years morning. My son grabbed a slice before I was finished making the drizzle and ate it all! We will be making this one again!

Grace

says:

I made this, eating it it now, and it is delicious. I was a little worried it was too liquidy because it said pour into pan and smooth top but it mostly just poured into the pan. But it baked up in 40 minutes and tastes delicious. Highly recommend.

Glad it came out amazing!

Mary

says:

Thanks for the recipe. what is the size and brand of the pan ?

Erez

says:

Great success with the whole family this morning! Thank you!

Quick question: can this be pre-made the night before?

Happy to hear that–yay! If you want to prep it the night before, I’d recommend mixing the wet ingredients and the dry ingredients separately, and mixing them together in the morning 🙂

Madison

says:

Just delicious

Yay! So glad you loved it 🙂

Cara

says:

I made these into muffins, used 1/4 C maple syrup (instead of 1/3 C), and chai seeds instead of poppy seeds (it’s what I had). They were delicious! So much flavor and the lemon definitely came through. These are going to be a new staple!

So happy that worked out well! Thanks for sharing 🙂

Crystal

says:

Delicious! I was upset because I had no lemons only limes. It was still so amazing. I definitely will make it again

Glad the limes still worked well and that you loved it, Crystal!

Kellie

says:

This was delicious! Flavor of lemon poppy seed muffin but not the same texture. My husband wants to add it to our normal routine. I did use flax eggs (2 Tbs ground flaxseed and 5 Tbs water in place of the 2 chicken eggs). I did add lots lemon zest. Next time I might grind some of the oatmeal and make in a loaf pan to see if the texture is more like quick bread.

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[comment_content] => Just made this again in a 9X9 pan but changed it up to make apple almond poppy seed baked oatmeal. I swapped amounts of extracts (so 1 teaspoon almond and 1/4 teaspoon vanilla), added additional almond milk to replace the lemon juice, folded in small diced apples (peeled) instead of blueberries and then topped with raw slivered almonds. My husband liked this even better than the lemon blueberry as it reminds him of the flavor bear claws-his favorite! I think the basic recipe can be tweaked to whatever flavor profile you want. Cranberry orange, peanut butter chocolate chip, banana nut, pumpkin spice, etc. Also I haven’t tried the yogurt glaze and still find this recipe delicious!
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Kellie

replied:

Just made this again in a 9X9 pan but changed it up to make apple almond poppy seed baked oatmeal. I swapped amounts of extracts (so 1 teaspoon almond and 1/4 teaspoon vanilla), added additional almond milk to replace the lemon juice, folded in small diced apples (peeled) instead of blueberries and then topped with raw slivered almonds. My husband liked this even better than the lemon blueberry as it reminds him of the flavor bear claws-his favorite! I think the basic recipe can be tweaked to whatever flavor profile you want. Cranberry orange, peanut butter chocolate chip, banana nut, pumpkin spice, etc. Also I haven’t tried the yogurt glaze and still find this recipe delicious!

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[comment_content] => Just made this again in a 9X9 pan but changed it up to make apple almond poppy seed baked oatmeal. I swapped amounts of extracts (so 1 teaspoon almond and 1/4 teaspoon vanilla), added additional almond milk to replace the lemon juice, folded in small diced apples (peeled) instead of blueberries and then topped with raw slivered almonds. My husband liked this even better than the lemon blueberry as it reminds him of the flavor bear claws-his favorite! I think the basic recipe can be tweaked to whatever flavor profile you want. Cranberry orange, Peanut Butter chocolate chip,
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Kellie

replied:

Just made this again in a 9X9 pan but changed it up to make apple almond poppy seed baked oatmeal. I swapped amounts of extracts (so 1 teaspoon almond and 1/4 teaspoon vanilla), added additional almond milk to replace the lemon juice, folded in small diced apples (peeled) instead of blueberries and then topped with raw slivered almonds. My husband liked this even better than the lemon blueberry as it reminds him of the flavor bear claws-his favorite! I think the basic recipe can be tweaked to whatever flavor profile you want. Cranberry orange, Peanut Butter chocolate chip,

Melissa

says:

This was AMAZING! I have never commented on an online recipe before, but just discovered your recipes and I felt I had to pass along how delicious this was. For this recipe, I used unsweetened applesauce for the melted butter, whole chia seeds for the poppy seeds, honey for the powdered sugar, and monk fruit sweetened maple syrup for the maple syrup. Even with these changes, I felt like I was eating dessert for breakfast. It was such a nice change from my morning bowl of cooked oatmeal. This recipe will be made over and over again in my kitchen. Thank you for sharing your passion for delicious and wholesome cooking.

Melissa

replied:

Forgot to give it a 5 star rating (which it definitely is!)

Aw thank you SO much for the review, Melissa! I’m so happy those swaps worked well and that you loved it 🥰

Chelsea

says:

This came out delicious! I mashed a small banana in place of using oil and did half the amount of maple syrup since the banana adds sweetness. The texture was perfect. That lemon yogurt drizzle is to die for! I could eat it by the bowl full! The perfect springtime breakfast or snack!

I’m so happy you loved it, Chelsea! Yes such a perfect breakfast for spring 😊 Thanks for the review!

Lisa

says:

This is so good!!

Emily

says:

This recipe was PERFECT! I subbed honey for maple syrup because I was running low and oat milk instead of almond milk and it turned out great. Don’t skimp on the glaze, that was the best part! I did forget to add poppy seeds to the oats but added some to the glaze which worked out fine for me 🙂 so delicious, can’t wait to make it again! One question though, do you think this could be made into muffins following the same recipe? I know you have a lot of blueberry muffin recipes posted so I can always follow one of those and just add the glaze to one of those. Thanks!

Ahh I’m so glad to hear that, Emily! I do think it would work well as muffins (or “oatmeal cups” as I like to call them) but I haven’t personally tested it. You could also add blueberries to these muffins 🙂

Cori

says:

This is amazing and so easy. My guy loved it too.

YAY I’m so happy you both loved it! Thanks, Cori!

almond

says:

I tried the recipe on Easter and it turned out perfect! Thank you :).

I’m so glad to hear that! Thanks so much 🙂

KC

says:

Delicious! Subbed oat milk for the almond. I was excited for the flavors! Even hubby (who doesn’t like baked oatmeal, or lemon blueberry) thought it was great! 🙂 Will save this one!
I had an 11×7, like the photo, and it worked well!

Oat milk’s a great option! So happy you both loved this one. Thanks for leaving a review!

Yanni L.

says:

I made a lot of oatmeal bake in the past year – apple pecan, blueberry banana, chocolate cherry, peaches, etc. But this recipe is the best one I’ve made so far! It really tastes like a lemon poppyseed muffin (and more!). It is super delicious! I’ve made it twice this week – once without the yogurt drizzle and once with it. Even without the yogurt drizzle, it tastes AMAZING! I just can’t enough! Thank you for this recipe, it is definitely going into my “best of the best” recipes that I’ll keep for a long time! And I can’t wait to try other recipes from Ambitious Kitchen!

Oh that’s amazing to hear! Thank you, Yanni! So thrilled you’re loving it, and can’t wait for you to try more recipes 🥰

This is amazing! I don’t often do oatmeal bakes, but I am so glad I gave this one a try. The lemon zest and juice provides such a bright burst of flavor for a morning meal. Delicious and hearty, this is the perfect spring breakfast!

Sharmain

says:

Doubled recipe, baked in 12 x 9 metal pan. About 2 c frozen blueberries and 2 c frozen cranberries, pulsed fine in food processor. 3 lemons, zest and juice. Extra scant 1/2 c sugar to account for tart cranberries. 1 TBSP each chia seeds and poppy seeds. Oatmilk. For topping, oatmilk yogurt plain and extra lemon zest and juice. Great flavor, truly like lemon poppyseed bread. Will be great to freeze for RV road trips. Only my second time commenting on a site and both on yours! Thanks for creative recipes and easy directions.

Thanks so much for sharing, Sharmain — it all sounds INCREDIBLE! Love the addition of cranberries 🙂 And I really appreciate your taking the time to leave a review. It means a lot!

Kaitlin

says:

This is the best baked oatmeal I’ve made so far!! I’m always worried about the texture, but it was perfect.
I only had a half cup of blueberries left, so I split the oatmeal and did one that’s just lemon as well. The blueberries are definitely a better addition, but both were so good! I ran out of powdered sugar for the glaze but maple syrup still made it delicious. I appreciate all of the options to sub ingredients if you don’t have/want something. I will absolutely be making this again so I can freeze a bunch!

So thrilled to hear it came out amazing, Kaitlin!! Great idea to freeze a lot for later 🙂

Blake

says:

Love this recipe. I make it often! My subs: 1/4 c honey, chia seed instead of poppy, and no drizzle.

SO glad you love it, Blake! Those are great subs 🙂

Danielle

says:

This was so good! Perfect parts chewy and moist! Great lemon flavor!

I’m so thrilled you loved it, Danielle!

Haley

says:

So delicious! My husband and I wanted to eat the whole pan! Definitely making this again. 🙂

Silvia

says:

This recipe is easy to make and delicious!

So happy you’re a fan, Silvia! ❤️

Julia

says:

I’m not surprised that this recipe is as popular as it is– it’s incredible! I think I’ve prepped it every other Sunday this summer to eat throughout the week. The perfect summer oat combination that doesn’t feel heavy and has an amazing bright flavor with the lemon zest and juice. Almond extract is also a necessity, it provides such a great flavor!

kate

says:

Just finished eating this for breakfast. Whole family loved it! Such a nice change from traditional breakfast foods. The yogurt topping is delicious! Will def make this again and can’t wait for leftovers for tomorrow!

kate

replied:

Forgot to add- I used chia seeds instead or poppy, cut back slightly on the milk, didn’t use almond extract (just the vanilla), and I used flax eggs! So Good!!!!!

Kay

says:

Sorry it didn’t come out great. Do you think it may have been undercooked?

Rachael Altounian

says:

This is the BEST baked oatmeal I’ve ever had! My boys loved it, so delish!

Amy

says:

I’ve made this a few times and it is a FAN FAVORITE in our family! Can’t wait to make it again!

Yay!! I’m so glad you all love it 🙂

Thanks for the great recipe! It’s very beautiful and delicious! I don’t think there is anything better than homemade food. In restaurants, most often, of course, it is very tasty, but nothing can replace home comfort and fragrant dishes.

Leila

says:

Delicious! I used 1/4 cup maple syrup and found it sweet enough for me. I’m glad I didn’t use more.

Glad that was plenty sweet for you!

Carrie

says:

Absolutely delicious!

Mary

says:

I used the lower-sugar version as suggested and left everything else the same. Superb texture and flavor! A double batch fits in a 9×13 pan.

Erika

says:

Delicious! My 2 year old is obsessed with these oatmeal bars. In winter I have been making this recipe with frozen berries from Costco (which I coat in a little flour, because I think it will help with the water content?) and it works out great! It’s delicious with or without the yogurt glaze too.

Anonymous

says:

Can you use frozen blueberries for this?

Deirdre

says:

Love this recipe! And now my almost 2 years old loves it too. I often throw in a tablespoon of chia seeds also, These baked oats usually last a good few days for breakfasts which keeps the mornings fast and tasty. Thank you!

aw yay! So glad this recipe is a hit 🙂

Katie

says:

I made these and froze them for during maternity leave. It is sooooooo good. That’s perfectly too!

Kate

says:

Wow! I love lemon—lemon everything. This was decadent and delicious! My husband forces himself to eat oatmeal—there was no forcing with this! He went back for a 2nd piece and told me how delicious it was.

Ali

says:

My all time favorite baked oatmeal. I make this whenever we have house guests for breakfast and haven’t had one person that also didn’t love it. Thanks so much for the yummy recipe!

YUM! So glad everyone is enjoying this recipe 🙂

Anonymous

says:

Just made this this morning and already shared with my girlfriends. It’s the perfect delicious, easy to make grab and go breakfast or tasty treat. I opted for the chia seeds in place of the poppy seeds to keep me fuller longer.

Morgan

says:

Took a chance on this (I’m not always a fan of the lemon blueberry combo) and it was DELICIOUS!!! Go make it right this instant! P.S. Highly recommend making it with the frozen wild blueberries from Costco.

Anisha

says:

These came out so amazing and flavorful!! Made me look forward to breakfast every morning. I will probably be making this all spring and summer long!

Dallas

says:

Absolutely love this recipe! I warm it up and drizzle a little homeade syrup on top and it’s amazing.

Sounds amazing! Glad you’re loving this recipe ❤️

Amy

says:

This recipe is so very tasty! I was short on time so I didn’t make the drizzle topping. I
did drizzle 1/2 tsp maple syrup over the top just because I love all things sweet! This is definitely going to be a repeat and is company-worthy!

YUM! Sounds delicious, so glad this recipe is a hit 🙂

Anonymous

says:

Made for breakfast on my day off. Came together quickly and I had with yogurt and frozen blueberries for a nice lazy morning. Next time, I’ll make sure I have more then one lemon for more zest and juice for the topping.

#AKRecipeoftheMonth
Anna Vermaire
[email protected]

Excellent! I am glad you are loving this recipe and it turned out great 🙂

Crystal

says:

This recipe was absolutely delicious, and a huge hit at a brunch I hosted! There’s a perfect balance of both lemon and blueberry flavors. The glaze was fantastic ad a wonderful addition as well. I followed it exactly as instructed, but had to adjust the bake time as my oven usually requires longer. It was super easy to make, and I definitely will be making this again! #AKRecipeoftheMonth

YUM! I am so glad this recipe is a hit, Crystal.

Emma

says:

So delicious! Followed recipe exactly and flavors were perfect for spring. A simple process but the results are incredible! #AKRecipeoftheMonth

Ahh yay! This is great, so glad you are loving this recipe 🙂

I made this for my son to have for breakfast the next few days. He ended up eating a third of it for dinner tonight, and my husband ate another third of it for dessert. Safe to say it was a hit. All I wanted to do was use blueberries in the fridge before they went bad. LOL

Aw yay! I am so glad this recipe is a hit for you and your family ❤️

Emily

says:

Followed the recipe as instructed! Really subtle flavors that come together nicely – the yogurt drizzle was a tangy enjoyable twist!

Cara

says:

This was such an amazing recipe! I had it for breakfast this morning, and it was so good that I went back for a second slice!
#AKRecipeoftheMonth

Molly

says:

This is a lovely spring breakfast. I didn’t have the glaze ingredients this time so we topped it with maple syrup but still very yummy! #akrecipeofthemonth

Kayla

says:

#AKRecipeoftheMonth. This was a perfect spring breakfast with lemon and blueberry flavors coming through so beautifully. My family all deemed it delicious and satisfying.

Aw yay! I am so glad you loved this recipe and it is a hit ❤️

Andi

says:

I made this for a brunch with friends and everyone was RAVING. I’m also known to bring something a bit healthier so everyone was shocked and pleased tbat this was a lighter dish but heavvvyyy on flavor. Can’t wait to make again! #AKrecipeofthemonth

Ah this is the best, Andi! I am so glad this recipe is a hit ❤️

Michelle

says:

I really want to try this. I’ve tried baked oatmeal before and it just tasted too egg-y to me. I cooked with eggs, of course, but I don’t want to TASTE them in my recipes. So can you taste the eggs in this dish?

This does not taste eggy to me at all! The lemon and blueberry are the perfect flavor combo – let me know how it turns out for you!

Shannon

says:

The Lemon Poppy Seed Blueberry Baked Oatmeal was a super simple recipe to follow and really makes for a great breakfast/brunch addition. The sweetness from the lemon and blueberries really added so much flavor to the oatmeal. All the alternate options listed (honey, maple syrup and chia seeds) were spot on and worked just as well. Also the lemon glaze is a must add on! #AKRecipeofthemonth

Yay! I am so excited to hear that you loved this recipe and the alternate options worked well for you. Appreciate your comment ❤️

Amy

says:

#AKRecipeoftheMonth – meal prepped this on Sunday and have been enjoying it every morning for breakfast this week! The only change I would make is potentially cutting down on the amount of milk (I used oat instead of almond) a slight bit – it seemed especially soupy going into the oven and the texture is a little to the other side of mushy than I prefer (easy to have happen with oatmeal), but otherwise delish! The lemony flavor combined with the blueberries is perfect for spring. The yogurt glaze is a MUST – the creaminess with the tangy lemon juice & zest is the perfect combo. I used maple syrup instead of powdered sugar, which worked great. Great way to ring in a new season!

Thanks so much for the feedback, Amy! I am so glad this recipe turned out great for you. 🍋

Katie

says:

#AKRecipeoftheMonth feels so spring! The combo of fresh blueberries, lemon.. so spring and comforting yet fresh! Another winner!

Aww yess! I couldn’t agree more, giving all the spring vibes. Glad you’re loving this recipe 🍋

Melissa Cruz

says:

Made this recipe this morning and it’s delicious! My whole family loved it. #AKRecipeoftheMonth

Aw yay! I am excited that you and your family are moving these this recipe ❤️

Sandy

says:

The lemon blueberry baked oatmeal was disappointing. It was bland,and not very good. All I could taste was the lemon.

So sorry to hear that – did you change anything about the recipe? I feel maybe something about the ingredients you added wasn’t correct?

Clare

says:

The whole family loves this recipe! I make for a week meal prep to reheat. I measure and mix everything in the pan I bake it in, so quick and easy! #AKRecipeoftheMonth

Aw yay! I am so glad this recipe is hit for you and your family. Love a quick and easy breakfast ❤️

Jenna

says:

I made a double-batch of this when my family was in town and everyone LOVED it! I will make again and again and again. 5 out of 5! #AKRecipeoftheMonth

Ahh this is the best! I am so glad you are loving this recipe and the whole fam loves it ❤️

Anonymous

says:

I don’t eat yogurt..can I substitute w sour cream??

Emma Squier

says:

Made this for the first time this weekend and it is so delicious and easy! I can’t wait to have it for a quick breakfast all week. I used maple syrup and am very happy with how it came out. #AKRecipeoftheMonth

Shadia

says:

This recipe was fantastic. I made this for a breakfast meal prep and I feel like I could eat this for breakfast and dessert! I used regular milk as that’s what I had on hand, and instead of making the drizzle to go on top, I added a dollop of vanilla Greek yogurt which was the perfect compliment. Next time I might try to cut the maple syrup to 1/4 cup for less sugar but made as written it’s perfection- the addition of almond extract sends it over the top!

Yesss! I am so glad you’re loving this recipe. The yogurt is such a delicious addition!

Lindsay

says:

I adore lemon and this is the perfect spring lemon recipe! I love making it on Sunday for breakfast through the week, but I also have eaten is as a snack or dessert with vanilla ice cream on top! #AKRecipeoftheMonth

Ohh perfection! I am so glad house loving this recipe ❤️

Lia

says:

This was delicious! Not too sweet, ànd perfect for breakfast! I only have a glass baking pan, so I felt it took longer than anticipated, but that’s to be expected. Thanks for another great recipe!

Yinka

says:

So glad to see this featured again. I’ve made it before and made it recently for #AKRecipeoftheMonth and 4 of us ate almost the entire pan in one sitting. The texture and flavor are springy and wonderful. Bonus: the whole house smells great when it’s baking. Do yourself a favor and make the yogurt topping – its next level and such a yummy breakfast or brunch treat

Siena

says:

I made this for the #AKRecipeoftheMonth. It was really tasty. I loved the brightness of the lemon and felt like it was perfect for spring. I made using flax eggs and it held together perfectly!

Maureen

says:

#AKRecipeoftheMonth
Usually make the brown butter pear oatmeal for my sister. She loves blueberry lemon so made this for her today. With chia seeds & frozen blueberries worked well.
Maureen

Aww this is great So glad you both loved this recipe and it turns out great ❤️

Ariana

says:

#AKRecipeofthemonth had all the ingredients on hand and decided to meal prep this for the week! The glaze on top was to die for, mixed with a little maple syrup to sweeten and it was just perfect! Will definitely be making again

Perfect! I am so glad this recipe turned out great for you ❤️

I’ve never been a big oatmeal person, I think it’s a texture thing. But I just made this because I’m a huge fan of lemon poppy seed anything. With the added blueberries- this recipe defines spring!! The yogurt glaze on top is so delicious!! The perfect little breakfast, mid morning snack, or dessert!!

aw yay! I am so glad this recipe turned out great for you and you’re loving it! It is truly the best combo!

Angela R

says:

Nothing says spring quite like lemons 🍋and I love the combo of tart lemon and blueberries bursting thru this delicious baked oatmeal – marriage made in heaven🫐
I have to watch my sugar intake so made it with sugar free syrup, and sugar free powdered sugar in the drizzle, turned out so yummy 😋 Love it for breakfast or as a snack during the day – great choice for April’s recipe of the month 🤩 #AKRecipeoftheMonth

Anonymous

says:

This was delicious! I cannot have oats so I used rye flakes and flax eggs- turned out great. I served with some cashew yogurt and a drizzle of maple syrup. My husband who does not like oatmeal even ate it and enjoyed it.

Yum! So glad this recipe turned out for you and you both enjoyed it!

Rachel

says:

Made this last week and loved it so much I made another batch to keep in the freezer for easy an postpartum breakfast. I subbed oat milk for almond milk and chia seeds for poppy seeds. Even my husband liked it and he’s not typically a fan of oatmeal recipes. Thanks for this one!!

Kristi Hiller

says:

I may be biased because I love blueberry lemon anything, but this oatmeal is heavenly! I used unsweetened coconut yogurt for the topping to make it dairy free. Sooo delicious!

Kristi Hiller

says:

I may be biased because I love all things blueberry and lemon, but this oatmeal is heavenly! I used unsweetened coconut yogurt for the topping to make it dairy free. #AKRecipeoftheMonth

Christine

says:

I really enjoyed this recipe! Unfortunately, I didn’t have poppyseeds on hand and had to substitute quick oats for half of the rolled oats (I did add a 1/2 cup extra of the quick oats), but even with the substitutions it was delicious! Especially loved the glaze! #AKRecipeoftheMonth

Sara

says:

Whoops, I forgot to add my name and rating! Here we go again:

#AKRecipeoftheMonth

Delicious! It’s the perfect combination of flavors for the start of spring, and the texture came out great as well. I made the version with 1/4 cup maple syrup and topped with greek yogurt. Excellent!

Alisa

says:

This was delicious! A perfect spring recipe. Plus, who doesn’t love the lemon & blueberry combo?!

#AKRecipeoftheMonth

TARAH

says:

We’ve been on a baked oatmeal kick the past few months and this was another good recipe. The lemon and blueberry flavor was a nice change from our families banana/PB combo. I didn’t have a lemon to zest, instead using lemon juice and it still turned out delicious. Kid and mom approved!

Morgan G

says:

This is one of my fave breakfast recipes! I’ve been making it on repeat after recently having my second baby! I use 2-3 Tbsp of maple syrup and skip the drizzle. Sometimes I omit the blueberries too—I find I really enjoy the lemon poppyseed taste all by itself! Sometimes I also add a protein powder and that’s worked well!

Morgan G

replied:

Whoops! Meant to include #AKRecipeofthemonth with my review above!

Yay! I am so glad you are loving this recipe ❤️

Patricia

says:

Can I use frozen blueberries?

Melinda

says:

Delicious! Didn’t change a thing this time. Can’t wait to try with other berries this summer.

Yes! So many delicious ways to make this, can’t wait to hear what you try!

Melissa

says:

Another delicious recipe! I did not have almond extract, so I added a little extra vanilla. This one will definitely be o e that is made often!

Yay! Glad you’re enjoying this recipe 🙂

Melissa

says:

Another delicious recipe! I did not have almond extract, so I added a little extra vanilla. This one will definitely be one that is made often!

Rachel Painter

says:

Wow this recipe is incredible! It’s light and flavorful, perfect for spring! I will be adding this into my breakfast rotation. #AKRecipeoftheMonth

Yum! So glad this recipe turned out great for you 🙂

Emiley

says:

I subbed in chia seeds and used frozen blueberries. They turned the batter purple, but worked fine. I had coconut milk on hand, so I added some water and used that in place of the milk. Even with the changes, delicious! #AKRecipeoftheMonth

Yum! So glad this recipe turned out great for you ❤️

Lynette

says:

My daughter encouraged me to make this recipe and I’m glad she did. It was so simple to make and made my house smell amazing while it was baking. For personal taste, I upped the amount of blueberries. I didn’t make the glaze and it still tasted fantastic!! #AKRecipeoftheMonth

Yum! So glad she convinced you and it turned out great for you ❤️

Shell

says:

The lemon flavor in this was lovely and bright. It was also so easy to make and the leftovers reheated beautifully all week long! #AKRecipeoftheMonth

YUM! I am so glad you are loving this recipe, it’s perfect for this spring weather and is even better when reheated! ❤️

Danielle

says:

This is the best breakfast ever!! Thank you for this recipe! #akrecipeofthemonth.

Yay! I am so glad you are loving this recipe ❤️

Elizabeth

says:

One of my favorite baked oatmeal recipes! I sub chia seeds for the poppy seeds and add a couple scoops of collagen for some added protein. I love this one cold with some yogurt and extra blueberries on top! #AKRecipeoftheMonth

Love everything about this! Such a great idea to add the collagen. Thank you so much for your comment, I appreciate it ❤️

A

says:

I love baked oats! They are perfect for a breakfast or snack easy to prepare on the weekend to have during the week. This was a delicious recipe. The sweet blueberries pair so well with the light and fresh lemon and the little crunch of the poppy seeds. Yum! Definitely a keeper in my house! #AKRecipeoftheMonth

Ah perfect! I am so glad you are loving this recipe and it turned out great for you ❤️

Cassie

says:

#AKRecipeoftheMonth – Made this for the first time last year and loved it so had to make it again for the recipe of the month. This time my 2 year old could eat it and had 4 servings when it was fresh out of the oven! Definitely need to keep it in the monthly rotation. It is so fresh for spring. Love the yogurt topping! I followed the recipe exactly and used the plain yogurt for the frosting as it was what we had on hand.

Courtney Zarate

says:

#AKRecipeoftheMonth

My family loved it!! Asked to make it again. It was great for my middle schooler to grab on her way out!

Julie

says:

Really enjoyed this recipe! I’ve been making baked oatmeal as an easy breakfast and will definitely be doing this one again. It feels very decadent, but has wholesome ingredients. Definitely a keeper.
#AKRecipeoftheMonth

Yum! I am so glad you loved this recipe and it turned out great for you ❤️

Jill

says:

I am sure others have posted about making this vegan. Bob’s red meal egg replacement works wonderfully for this recipe and oatmilk and vegan butter so great. As well as cashew yogurt. We love this recipe at our house. Thanks so much for sharing it.

Thank you so much for sharing, I am glad it turned out great. Appreciate your comment 🙂

This is delicious

Your words have the power to uplift, motivate, and instill confidence. Thank you for being a source of encouragement and empowerment through your writing.

Thank you for creating a safe and inclusive space through your writing. Your compassion and empathy shine through, making your articles relatable and comforting.

Tracy

says:

I am sorry if this question has been asked before, but can we use Hemp Hearts in place of the oatmeal?

Delicious! I’m delighted to hear that you enjoyed this recipe and that it turned out wonderfully for you. Your satisfaction brings me joy! ❤️

Heather

says:

Love this recipe and have made it MANY times swapping in chia seeds – great breakfast meal prep!
Think you could add collagen or protein to this recipe??

Hi Heather – I am so glad you’re loving this baked oatmeal. I haven’t tried it, but lots of followers have added collagen to this recipe, you might need to adjust the liquid a bit, but it should turn out great 🙂

Sylwia

says:

I just love it! Make it for the whole week and at least once in a month! Perfection ❤️

I’m so glad it’s in your rotation! Thanks for the comment 🙂

The Lemon Poppy Seed Blueberry Baked Oatmeal exceeded my expectations with its tangy lemon zest, subtle crunch from the poppy seeds, and bursts of sweetness from the blueberries. It’s a refreshing departure from plain oatmeal and brings a burst of flavor to breakfast.

Ah! Love this so much – glad it turned out great for you and you’re loving it!

Anonymous

says:

I’ve made this a few times and my whole family love it. I’ve just had a glut of lemons so was going through my favourite lemon recipes and found this again. What a nice breakfast. It is perfect for those rushed mornings as I can make it the night before and pop it in the fridge. Also I always use homemade kefir for the milk which works perfectly with the sour lemon and yoghurt flavours.

AH!! This is amazing, so glad you’re loving this baked oatmeal and it turned out great for you!

Sarah

says:

This recipe is sensational!! I did not include the blueberries because i did not have any. Next time, I am going to add a bit of yogurt or ricotta to the mixture to see how that turns out.

Sounds delicious! So glad you are loving this recipe, yogurt is a delicious addition!

Soooo yummy!! We loved this.

Glad to hear you’re loving this recipe, Jessica 🙂❤️

Alexandra

says:

I’m a sucker for anything lemon blueberry so of course I had to give this a try. I used quick oats but missed the part where the author says to use more. The batter was a bit thin but it didn’t matter because it came out perfect! I had to stop myself from eating the whole tray. I’m vegan but used happy eggs from my sister in law’s pet chickens because I believe a recipe should be made as is the first time around in order to give an accurate review. Next time I’ll try the flax egg and hope it comes out as amazing the second time around. Thank you for sharing.

Aww this is so great, Alexandra. I am so glad you gave this recipe a try and and it turned out great for you!

Danielle

says:

I subbed the poppyseeds for chia seeds, and it still turned out soooo lovely! I agree with one of the other comments that says it’s more like dessert than breakfast, but that’s actually my favorite thing to have for breakfast! Lol. Thanks for the amazing recipe!

Oh love this so much! Adding chia seeds is my favorite. Glad you’re loving this recipe!

Stephanie

says:

Delicious breakfast and great for meal prepping. I love the lemon-blueberry combination!

My fave! Glad you’re loving this recipe and it turns out amazing of you 🙂

Anonymous

says:

Easy and a great breakfast option with kids!

Jennay

says:

I made this once before and loved it! I’m wanting to add protein powder to increase the protein content so it’s more of a meal in one. Any suggestions on best way to do that with this recipe? I like to use Truvani vanilla flavored protein powder.
Thanks!

Great question! You should be able to add some in – just add a bit more milk and/or butter so that the batter doesn’t get too dry.

Kerry

says:

This recipe is fantastic! I did sub the eggs for flax egg, and chia seeds for poppy seeds. It was lightly sweet, held together beautifully, had a great texture, It also held up in the fridge for 5 days, and was so flavorful! I used vanilla cashew yogurt with lots of lemon juice for a tart, sweet topping, making this completely vegan. Thanks so much, AK! Making it again today- this will be my fiber- filled, antioxidant rich, vitamin C topped go-to breakfast!

Laura

says:

Love this super easy recipe. Such delicious comfort food.
I didn’t use the poppy seeds (I have a thing with them getting stuck in my teeth). I didn’t have a lemon so I just used bottled lemon juice and it was still delicious, though the zest would make it even better. I just warm up a piece in the morning and serve it with some yogurt or milk.

Perfect! Glad it still turned out well with the bottled lemon juice!

Angela

says:

Oh I’ve made your baked oatmeals so many times. I can’t tell which is my favorite! This one definitely tops the list. But I’m such a dork! The mixture started fizzing and I thought well I’ve never seen that! And I realized I used baking soda instead of powder! We shall see how it turns out this time.

This is one of my favorites! Let me know how it turned out with the baking soda!

Erica

says:

Am I able to add protein powder to this?

That should work! You may just want to decrease the oats slightly or add a little extra milk to make up for the extra dry ingredient.

Greg

says:

Tari

says:

⭐️⭐️⭐️⭐️⭐️ I made this recipe as muffins to take on a group vacation. Everyone, me included, loved the recipe. I served them with Greek yogurt. Can’t wait to make them again. Anything that combines blueberries and lemon is a must try in my book.

Amazing! So happy to hear that 🙂 Lemon + blueberry is my fav combo right now.

Courtney

says:

Hi! Okay to use frozen blueberries?

Yes! I’d just recommend thawing them and then draining off the excess liquid so they don’t dye the whole oatmeal blue 🙂

Amelia

says:

I only had one egg so I used that and a chia seed egg. I added half a tsp more of baking powder so the oatmeal wouldn’t be too dense. the chia egg worked but the end product was a bit more loose than I typically like. the chia seeds looked like poppyseeds so you couldn’t even tell they were used. very tasty!

Kiki

says:

This is a staple in our house. We had to switch to using flax egg due to allergies, and it came out exactly the same. We also love adding some hemp seeds! YUM!

Perfect! So happy it’s a favorite!

Kat from Balanced Hawaii Eats

says:

This baked oatmeal is so wonderfully lemony and filling. We loved it so much I’m going to make them into oat cups and freeze them for easy reheating for busy morning breakfasts without the glaze so they’re grab and go! Love the extra nutrition with chia seeds.

Amazing! Such a great breakfast 🙂

Marianne

says:

I love your baked oatmeal recipes! I cant have butter or coconut oil, could I use avocado oil instead? Would it be a 1:1 substitution?

I haven’t tested it out but I think that should work 1:1 – let me know if you try it!

Anonymous

says:

So yummy! I didnt have enough blueberries so i added in some raspberries too, did chia seeds because i didnt have poppy seeds, and used fairlife milk for more protein, will definitely make again 🙂

Perfect! Such a great breakfast!

Anonymous

says:

I made one exactly like recipe stated. I took it to a gathering and it was a hit. They LOVED it. It is DELICIOUS!! I made another with a raisin & flax seeds it too was delish. I’ll be making it again soon. Thank you.

Lauren

says:

Delicious and easy to make! I’ll
definitely make this again.

Anonymous

says:

So yummy! I did dairy milk to add more protein, and i also added toasted almonds on top 🙂

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