Blueberry Lemon Poppyseed Baked Oatmeal

Lemon blueberry baked oatmeal with fresh lemon juice & zest, packed with bursting blueberries. Gluten free, freezer & meal prep friendly breakfast.

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About Recipe
Blueberry Lemon Poppyseed Baked Oatmeal

Lemon blueberry baked oatmeal with fresh lemon juice & zest, packed with bursting blueberries. Gluten free, freezer & meal prep friendly breakfast.

Ingredients :
  • 2 1/4 cups rolled oats, (216 grams)
  • 2 scoops PEScience Select Vegan Vanilla Indulgence Protein Powder, (76 grams)
  • 1 tbsp poppy seeds
  • 1 tsp baking powder, (2 grams)
  • 1/4 tsp salt
  • 1 1/2 cups blueberries, (220 grams)
  • 1 lemon, juiced and zested
  • 3/4 cup unsweetened vanilla almond milk, (6 fl oz)
  • 3/4 cup unsweetened applesauce, (183 grams)
  • 1/4 cup pure maple syrup, (2 fl oz)
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 3 tbsp Dannon Light and Fit Vanilla Greek Yogurt
  • 3 tbsp powdered sugar, (23 grams)
  • 1 tsp fresh squeezed lemon juice
  • 1/2 tsp lemon zest
Directions :

  1. Pre-heat oven to 350 degrees. Grease an 8×11" baking dish with non-stick cooking spray and set aside.

  2. In a large bowl, combine all dry ingredients. Set aside.

  3. In a medium bowl, whisk together all wet ingredients, being careful to continuously whisk while adding the melted butter so it doesn't cook the eggs.

  4. Add wet ingredients to the dry ingredients and mix until just combined. Pour into prepared casserole dish and spread evenly.

  5. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

  6. As oatmeal bakes, make the lemon yogurt drizzle by whisking together all ingredients until smooth. Set aside.

  7. Allow to cool slightly, then cut into 6 pieces for serving. Drizzle with lemon yogurt mixture before serving.

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