I loved eating this lemon poppy seed baked oatmeal with vanilla or lemon Greek yogurt and fresh berries on the side. It basically felt like eating lemon cake with cream and berries for breakfast. SO GOOD. I really hope you give this baked oatmeal recipe a try!
Another thing to love about baked oatmeal is that it’s very freezer-friendly, if you can’t eat the entire pan (which I cut into 6 generous slices) within a few days. I also always store leftovers in the fridge to keep it fresh. Baked oatmeal is filled with whole-grains, and my versions are MUCH lower in sugar than many breakfast foods: traditional muffins, cereal, pastries, etc.
Ingredients and Substitution Ideas
OATS
I always use rolled/old-fashioned whole oats in my baked oatmeal recipes. However, you might be able to try using quick oats instead. The baked oatmeal might not stick together quite as well though. And I definitely don’t recommend substituting steel-cut oats, as these have a very different texture and cooking process.
SPICES AND BAKING STAPLES
Salt to bring out the sweetness and bring all the flavors together, baking powder for a bit of lift, and pure vanilla extract for delicious taste! Oh, and let’s not forget the poppy seeds for the lemon poppy seed flavor! ? Such a fun ingredient and flavor combination!
LEMON FLAVOR
In order to get fresh, bright, natural lemon flavor, I used a mixture of both freshly squeezed lemon juice and freshly grated lemon zest! You will need to buy two lemons for this recipe. While obviously it depends on the size of your lemons, I found that I needed 1.5 medium lemons to get ¼ cup freshly squeezed lemon juice. I don’t recommend using bottled lemon juice for this lemon baked poppy seed oatmeal recipe. I used the zest of 2 medium lemons to get 3 tbsp lemon zest. The lemon flavor is definitely not lacking in this recipe!
EGG
I used one regular chicken egg, but I’ve also had success using a flax egg (simply mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let “gel” for a few minutes before adding to recipe) in baked oatmeal before!
HONEY
I have used both honey and pure maple syrup for this baked oatmeal recipe; they both work great! While I often use maple syrup in baked oatmeal recipes, I slightly prefer the taste of honey with the lemon flavors.
COCONUT OIL
Personally, I always dislike the texture of baked goods if they have no fat in them. I used two tablespoons of melted coconut oil, but you can also use melted butter instead!
MILK
Just like with all my baked oatmeal recipes, any type of milk will work here! I have used dairy and non-dairy with success.
Serving Suggestions
As I mentioned, I LOVE eating this lemon poppy seed baked oatmeal with Greek yogurt and fresh berries! Seriously tastes like lemon cake with whipped cream and berries for breakfast. Having a delicious breakfast definitely starts the day out on the right foot!
- 2 cups rolled/old-fashioned whole oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup freshly squeezed lemon juice (this was juice of 1.5 lemons for me; obviously depending on size of lemons)
- 3 tbsp lemon zest (this was the zest of 2 lemons for me)
- 1 teaspoon pure vanilla extract
- 1 egg
- ¼ cup honey
- 2 tbsp melted coconut oil or butter (I used coconut oil)
- 1 ¼ cups milk of choice
- 1 tbsp poppy seeds
- Healthy Lemon Glaze:
- ¼ cup vanilla protein powder (tested with both whey and plant-based protein)*
- 1-2 tbsp freshly squeezed lemon juice
- 1-2 tbsp water or milk
- 1 teaspoon lemon zest, optional
- Preheat oven to 350 degrees F and spray an 8x8 baking pan with nonstick cooking spray. Set pan aside.
- Stir oats, baking powder and salt together in bowl. Add in lemon juice, lemon zest, vanilla extract, egg, honey, melted coconut oil or butter, milk and poppyseeds. Stir until combined.
- Pour baked oatmeal batter in prepared baking dish and bake for approximately 35-40 minutes or until set. Mine took exactly 38 minutes.
- I personally cut this into 6 decent size slices. I love serving with vanilla or lemon Greek yogurt and fresh berries.
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