This lemon blueberry baked oatmeal is a bright, spring-ready breakfast that combines fresh blueberries and lemon zest for a fresh, tangy flavor. The recipe is fully plant-based when made with flax “eggs” and almond milk, takes under an hour to prepare and bake, and uses 100% whole grains with no refined sugar. It makes a nourishing, portable breakfast or brunch dish that reheats well and keeps in the fridge for several days.
We partnered with Silk to feature plant-based ingredients this season, and Silk Unsweetened Almondmilk works wonderfully in this bake. Its mild flavor enhances the oats without adding extra sweetness, and it helps create a creamy texture while keeping the recipe dairy-free.
This oatmeal bake highlights bright lemon zest and juicy blueberries. If you enjoy baked oatmeal, you’ll find this version especially refreshing—it’s one of many variations that make baked oats a versatile, healthy staple. You can keep it vegan by using flax eggs, or substitute two large eggs if you prefer a conventional version. Both options were tested and work well.
How to Make a Vegan Oatmeal Bake
- 1 ripe medium banana, pureed
- 1 cup blueberries, pureed
- 2 flax eggs (see Tips & Notes) — or substitute 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or honey if not vegan)
- 1/2 cup Silk Unsweetened Almondmilk
- 2 cups rolled oats (100% whole grain)
- 1/2 cup white whole wheat flour (any flour works)
- 1 teaspoon baking powder
- 1 cup fresh blueberries (folded into batter)
- Zest of 1 lemon
- Pinch of salt
I can’t wait for you to try this recipe. If you make it, tag your photos on social media with #fitfoodiefinds for a chance to be featured.
More Baked Oatmeal Recipes
- Strawberry Rhubarb Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Banana Berry Baked Oatmeal
- Berry Dark Chocolate Oatmeal Bake
Recipe: Lemon Blueberry Baked Oatmeal
Prep: 10 mins • Cook: 30 mins • Total: 40 mins • Servings: 6
Ingredients
- 1 ripe medium banana, pureed
- 1 cup blueberries, pureed (for the wet mix)
- 2 flax eggs* (or 2 large eggs)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or honey)
- 1/2 cup unsweetened almond milk
- 2 cups rolled oats
- 1/2 cup white whole wheat flour (or any flour)
- 1 teaspoon baking powder
- 1 cup fresh blueberries (fold into batter)
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 350ºF (175ºC). Lightly grease a 10″ x 7″ casserole dish or baking pan with nonstick spray or a little oil.
- Prepare the flax eggs: combine 2 tablespoons ground flaxseed with 6 tablespoons warm water, stir and let sit for 15 minutes until gelled. (See Tips & Notes below for one-flax-egg proportions.)
- In a blender or food processor, combine the ripe banana, 1 cup blueberries, maple syrup, vanilla extract, and almond milk. Blend until smooth.
- Transfer the blended wet mixture to a large mixing bowl. Add the rolled oats, flour, baking powder, and a pinch of salt. Stir to combine.
- Fold the prepared flax eggs into the oat mixture, then add the 1 cup fresh blueberries and lemon zest. Mix gently so the berries stay mostly intact.
- Spread the batter evenly into the prepared casserole dish using a spatula. Scatter a few extra blueberries on top if desired.
- Bake at 350ºF for about 30 minutes, or until the center is set and the top is lightly golden. A toothpick inserted into the center should come out mostly clean.
- Allow the baked oatmeal to cool slightly before slicing. Serve warm with an extra sprinkle of lemon zest and a dollop of yogurt or your favorite topping.
Tips & Notes
- To make one flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let sit for 15 minutes until it thickens. For this recipe, two flax eggs are used.
- If you prefer a firmer texture, reduce the almond milk slightly. For a softer, more custardy bake, add an extra 1–2 tablespoons of almond milk.
- Any berry or frozen blueberries can be used; if using frozen, do not thaw before folding them into the batter to prevent discoloring.
- Substitute regular eggs for flax eggs if not keeping the recipe vegan—two large eggs work as a one-to-one swap.
- This bake stores in the refrigerator for up to 4 days and reheats well in the microwave or oven. You can also freeze individual portions for quick breakfasts.
Nutrition (per serving, approximate)
Calories: 270 kcal • Carbohydrates: 48 g • Protein: 8 g • Fat: 5 g • Fiber: 7 g • Sugar: 15 g
Nutrition values are estimates and should be used as a guideline only.
Author: Lee Funke
Disclosure: This post is sponsored by Silk. The recipe was developed and tested as shown, and opinions are the author’s own. Thank you for supporting the recipes and content shared here.