Lemon Blueberry Baked Oats (vegan + GF!)
Trust me when I say you need to add this lemon blueberry baked oats recipe to your breakfast rotation ASAP. They have a soft and fluffy texture and are packed with spring flavours thanks to some fresh lemon zest.
Baked oats have been going pretty viral on Tiktok lately, but what intrigued me most was seeing people blending the oats first. The result of this? A tasty and healthy breakfast CAKE. And if you know me, you know I’d happily eat cake for 3 meals a day, 7 days a week.
Why you’ll love this recipe:
I just know you’ll fall in love with these lemon baked oats! It’s:
- Vegan and gluten-free
- Bursting with lemony flavour
- Two of your five a day
- A socially acceptable way to eat cake for breakfast!
How to make baked oats:
This vegan baked oats recipe is a cinch to make. The ingredients and process are very similar to my vegan pancake recipe – except in this case, we are baking the mixture to make a fluffy breakfast cake. YAY!
To make baked oatmeal, first blend the oats into a fine powder, or oat flour. If you’d like your oats to have more texture, then pulse them and leave the flour fairly coarse.
Then we’ll pour our oat flour into a bowl and blend the wet ingredients: dairy-free milk and a banana. The banana is key here for acting as an egg replacement and adding natural sweetness to the baked oats. That’s right, this breakfast cake is refined sugar free – go plants!
Now it’s just a matter of mixing this together with some baking powder, lemon juice, and lemon zest. I love the flavour of lemon but if its not for you, check out my chocolate chip baked oatmeal recipe, because who doesn’t love chocolate chips?
Okay guys, now its time for the hard part. The dreaded wait for our baked lemon blueberry baked oats to cook. But not to worry, here are a couple things you can get up to in this time:
- Watch an episode of your favourite TV show
- Do a workout/some yoga
- Browse my online pantry.
I highly recommend activity 3. It is very worthwhile.
Once your baked oats are, well, baked, it’s time to enjoy them, but not before serving with a delicious array of toppings. I love serving this baked oatmeal recipe with dairy-free yoghurt, more blueberries, and fresh lemon zest. The combination is *chefs kiss*
You can also serve your baked oats with nut butter and making your own at home is oh so easy. Why not check out my recipe for pistachio almond butter?
Tips for making the best lemon blueberry baked oats:
Baked oats are pretty hard to mess up, but these are my top 3 tips for making them perfectly:
- Don’t try to be smart and add everything to the blender at once. It may sound like a good idea, but your oats will not blend as finely, and your mixture will be lumpy. Not cute.
- Please, and I cannot stress this enough, use fresh lemon zest in this recipe. Just like when making homemade lemonade, it really pays to use fresh lemon. The flavour is second to none.
- Take a photo and share it on Instagram tagging me @shivani.lovesfood. Okay, this tip doesn’t help you to make perfect oats, but it does give you extra brownie points from me!
I hope you enjoy this recipe, friends! Don’t forget to leave me your thoughts via the comment section below. And as always, you can keep updated with me on Facebook, Instagram, and Pinterest. I hope to see you there!
Lemon Blueberry Baked Oats
- ½ cup/ 50 grams Oats you can use rolled oats or porridge oats here, as we are blending them
- 1 Small Banana the riper the better!
- ½ cup/ 120 ml Dairy-Free Milk of choice – I like oat milk
- ¼ tsp Baking Powder
- Zest of ½ Lemon
- 1 tbsp Lemon Juice
- ¼ cup/ 35 grams Frozen Blueberries
- 2 tbsp Dairy-Free Yoghurt to serve
- Preheat the oven to 180 °C/ 350 °F.
- Add the oats to a blender and pulse until they form a flour (you can leave it slightly chunky if you would like your baked oats to be more textured). Pour the oat flour into a medium-sized bowl.
- To the same blender, add the banana and dairy-free milk. Blend until smooth and creamy.
- Pour the banana-milk mixture into the oat flour along with the baking powder, lemon juice and half the lemon zest. Stir to combine
- Decant the baked oats mixture into a small dish or ramekin and top with half the blueberries, pressing them into the mixture.
- Bake for 20-25 minutes until golden brown.
- Serve hot topped with dairy-free yoghurt, and the remaining blueberries and lemon zest. Enjoy!
- Make sure to use fresh lemon zest in this recipe. It carries a lot of flavour!
- You could use raspberries or strawberries in place of the blueberries if you prefer. Likewise, you can swap frozen fruit for fresh if that’s what you have on hand
- Looking to eat more protein? Add 1 scoop of your favourite vegan protein powder to the mix before baking!
- If you like things a little sweeter, serve the baked oats with a drizzle of maple syrup!
NUTRITIONFor one portion prepared with oat milk, and served without yoghurt. Calories: 368 kcal | Fat: 5.8g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 62mg | Carbohydrates: 70.7g | Fiber: 9.1g | Sugar: 23.6g | Protein: 11.2g