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!











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)


  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.