This baked oats recipe is everything I want from a breakfast – warm, soft, naturally sweet and so easy to make. It’s flourless, has no added sugar, and the oven does all the work.
The secret? Sweet, juicy blueberries that caramelise as they bake. Paired with lemon zest, coconut milk and oats, it’s like dessert for breakfast – but wholesome and nourishing. I mix everything directly into the baking tin to save time (and washing up!), then pop it in the oven. That’s it.
Serve it warm with a dollop of yoghurt and a little drizzle of maple syrup if your berries aren’t sweet enough. I also love adding a touch of lemon zest just before serving – it smells amazing. It keeps well in the fridge too, so it’s perfect for meal prep.
How To Serve
This blueberry & lemon baked oats is lovely warm or cold – perfect for a cosy breakfast, afternoon snack or even dessert. To make it a complete meal, that will keep you full for longer add a dollop of yoghurt I like to had Greek Yoghurt. You could also add a drizzle of maple syrup if your blueberries weren’t too sweet to start with.
I love finishing it with a little extra lemon zest just before serving – it looks gorgeous and adds such a fresh, zesty smell.
Tips
- Sweet blueberries: Use fresh, ripe, sweet blueberries for best results
- No baking paper needed: Add all the ingredients straight into your baking dish—no need for baking paper! Since you’re mixing everything directly in the dish, the paper would just soften and break down.
But if you prefer using baking paper, mix your ingredients in a separate bowl first, then pour into the lined tray. - Let it cool before slicing to help it set properly
- A pinch of salt enhances the flavour even more
- Don’t skip the lemon zest: Make sure to use fresh lemon zest—it brings out the brightness of the blueberries and lifts the whole dish. Zest the lemon directly over the baking dish so the essential oils go straight into the mix for max flavour. Not only does it smell amazing, but it looks beautiful too!
Swaps
Coconut milk: oat milk or any plant-based milk
Egg: flax egg (1 tbsp ground flaxseed + 3 tbsp water)
Almonds: walnuts, pecans or pumpkin seeds
Blueberries: frozen or fresh raspberries or blackberries
Maple syrup (for serving): honey or agave syrup
Storage
Fridge: Store in the fridge for up to 2-3 days.
Reheat: In the microwave or oven
More Baked Oats Recipes
- Tiramisu Baked oats
- One-Pan Banana Baked Oats
- Single-Serve Baked Pear Crumble
- Healthy Brownie Baked Oats
Blueberry & Lemon Baked Oats
Ingredients
- 300 ml tinned light coconut milk
- 1 egg
- 1 tsp cinnamon
- 1 tsp lemon zest
- 1 tsp baking powder
- 60 g almonds chopped
- 150-160 g oats
- 200 g blueberries
Instructions
- Add egg and coconut milk to a baking dish and whisk with a fork. Add the rest of the ingredients and mix.
- Bake at 180 for 35mins.
- Let it cool down before serving.
- Serve with a drizzle or maple syrup and yoghurt.