Bright lemon flavor and bursting with berries, this Easy Blueberry Lemon Baked Oatmeal uses rolled oats, fresh or frozen blueberries, and more simple ingredients for a quick to make, freezer-friendly, delicious meal prep breakfast. ProjectMealPlan.com
1 1/4 cupsmilk of choice
1/2 cup unsweetened applesauce
1/3 cuppure maple syrup
1/4 cupunsalted butter, melted
1 teaspoonvanilla extract
zest and juice of 1 large lemon
3 cups old-fashioned or rolled oats
1 1/2 teaspoonsground cinnamon
1 teaspoonbaking powder
1 tablespoonchia seeds
1 1/2 cups fresh or frozen blueberries (do not thaw)
Mix wet ingredients: Preheat oven to 375F. Either in a large mixing bowl or directly in a 9×13 inch casserole dish, whisk eggs together, then add milk, applesauce, maple syrup, melted butter, vanilla extract, lemon zest, and lemon juice. Use a whisk or large mixing spoon to stir until combined. If you’re worried about sticking, grease the casserole dish and mix everything in large mixing bowl, then transfer (this baked oatmeal has never stuck to the pan for me!).
Add dry ingredients: Next, add the rolled oats, ground cinnamon, baking powder, chia seeds and salt on top of the wet ingredients. Mix together until combined. Finally, add the blueberries and gently mix to combine. Top with additional blueberries if you want.
Bake then serve: Bake uncovered for 28-32 minutes, or until the edges are browning and the top appears set. Let cool for at least 5 minutes before cutting into 8 servings. Top with whipped cream and additional fresh berries. Store leftovers in an airtight container in the fridge for up to 5 days.