Lemon poppyseed baked oatmeal is bright and flavorful and the perfect spring breakfast! Easy to make and loaded with amazing nutrients. A simple make ahead breakfast that tastes like dessert. Filled with lemon juice and zest for that vibrant lemon flavor, and poppyseed for the perfect little addition.
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make lemon poppyseed baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolutely favorite way to make baked oatmeal, it gives it a dense brownie-like. You can substitute with rolled oats, which will make it a little more chewy and still fabulous!! Steel cut won’t work.
- Almond milk- You can definitely substitute with almond milk, dairy milk, whatever milk. Cashew does help add to the cookie dough flavor, but it’s not required.
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Greek yogurt- I prefer using plain greek yogurt (this is what I buy), but you could use anything along those lines)
- Lemon Juice- Lemon obviously gives the lemon flavor, so I wouldn’t substitute with anything else.
- Lemon zest- This is what really makes the flavor so bright! The zest just adds the best zing and vibrancy. I wouldn’t skip it!
- Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
- Poppyseed- This makes it poppyseed of course. However, if you want, you could substitute for chia seeds for the same look but not the exact same flavor.
- Vanilla extract- A key to any baked recipe in my opinion.
- Baking powder- Baking powder helps the oatmeal to rise.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
Tips for making lemon poppyseed baked oatmeal:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- Let oatmeal cool completely before cutting- To get a more solid cut, I typically like to store my oatmeal in the fridge for a few hours once it’s cooled before cutting slices. It makes them stay together better!
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out into a soft bar rather than a hard one!
Lemon Poppyseed Baked Oatmeal
- 9×9 baking pan
For the Oatmeal:
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1½ cups almond milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 3 cups quick oats
- 2 tbsp poppy seeds
- 1 tsp baking powder
- ½ sea salt
For the Glaze:
- ½ cup powdered sugar
- 1 tbsp lemon juice (or juice of ½ lemon)
For the oatmeal:
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, lemon juice, lemon zest & vanilla extract.
- Once combined, pour in the oats, poppy seeds, baking powder & sea salt. Mix until well combined. Pour into your well greased 9×9 baking pan.
- Bake for about 30-35 minutes until center is set but still soft.
- Makes about 6-9 servings depending on hunger level.
- Once the oatmeal is completely cooled, add the glaze. If you're serving it all right now, go ahead and glaze it all. If not, the glaze soaks into the oatmeal once it's stored in the fridge. So store the actual baked oatmeal in the fridge and leave the glaze at room temperature. When you serve the oatmeal, just add the glaze!
For the glaze:
- While the oatmeal is cooling, mix together the glaze ingredients in a small bowl until combined.
- If you like it more drizzly, do more lemon juice. If you like it thicker so it'll have a nice white finish, do less lemon and more powdered sugar!