Breakfast/Brunch

July 8, 2022

Blueberry Lemon Poppyseed Baked Oatmeal

Blueberry Lemon Poppyseed Baked Oatmeal is a celebration of blueberry season, and a must-make summer breakfast. Make it ahead and keep it in the refrigerator for easy grab-and-go breakfast all week!

I don’t think I’ll ever get tired of baked oatmeals. I mean, it’s almost like eating cake for breakfast - how bad can that be?! When I’m really ambitious, I’ll make a baked oatmeal and a batch of mini frittatas, so I have my choice of either sweet or savory (or both!) for easy breakfast options throughout the week. 

This Blueberry Lemon Poppyseed Baked Oatmeal is loaded with bright, sunny flavors - tart lemon and sweet blueberries are a match made in heaven, plus the slight nutty flavor of the poppyseeds - yum! The poppyseeds add a little boost of minerals to this breakfast in the form of calcium, iron, and zinc. The vitamin C from the lemon helps with the absorption of iron, especially non-heme, plant-based iron like that found in the poppyseeds. Plus you’ve got antioxidants from the blueberries and great fiber from the oats, making this a nutrient-dense, satisfying breakfast. 

Make this Blueberry Lemon Poppyseed Baked Oatmeal while you can get fresh blueberries in season! But don’t worry, frozen work great too. Just be sure to add this recipe to your meal plan soon. 

Ingredients assembled for Blueberry Lemon Poppyseed Baked Oatmeal
Assemble your ingredients.

Stages of mixing up Blueberry Lemon Poppyseed Baked Oatmeal
Combine dry ingredients, the combine wet ingredients, then combine wet and dry in one large bowl. Gently fold in the blueberries. Spread the mixture into a baking dish and bake until set.

A small blue and white dish next to the finish baked oatmeal
Serve Blueberry Lemon Poppyseed Baked Oatmeal warm, optionally topped with a splash of milk or cream.

A square of Blueberry Lemon Poppyseed Baked Oatmeal in a blue and white bowl with a spoon next to it
Cut the baked oatmeal into squares to serve.

A square of Blueberry Lemon Poppyseed Baked Oatmeal in a blue and white bowl with a spoon next to it
Enjoy!

Blueberry Lemon Poppyseed Baked Oatmeal

Blueberry Lemon Poppyseed Baked Oatmeal is a celebration of blueberry season, and a must-make summer breakfast. Make it ahead and keep it in the refrigerator for easy grab-and-go breakfast all week!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

50

min

total:

60

min

Ingredients

6 cups old-fashioned, rolled oats

2 Tbsp. poppy seeds

2 tsp. baking powder

1 1/2 tsp. ground cardamom

1 tsp. kosher salt

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

2 cups milk (dairy or plant-based)

4 large eggs

2/3 cup granulated sugar

Zest of 2 large lemons

Juice of 1 large lemon

3 cups blueberries (fresh or frozen)

Instructions

  1. Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish, and set aside. 
  2. In a large bowl, combine dry ingredients: oats, poppy seeds, baking powder, cardamom, and salt. 
  3. In a medium bowl, whisk together wet ingredients: melted butter, milk, eggs, sugar, lemon zest, and lemon juice. 
  4. Pour the wet ingredients into the dry ingredients, and stir to combine. 
  5. Gently fold the blueberries into the mixture. 
  6. Pour the oatmeal mixture into the prepared baking dish in an even layer. Bake at 350 degrees F for 45-50 minutes. Remove from the oven and let cool several minutes before serving. 
  7. Serve warm, as-is or topped with yogurt or milk. Store leftovers covered tightly (or in an airtight container) in the refrigerator for up to 5 days. 
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