Lemon Poppyseed Baked Oatmeal
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.
Servings: 6 slices
Equipment
- 9x9 baking pan
Ingredients
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)
Instructions
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 9x9 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!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. It’s easier to cut into slices once it’s been refrigerated. As stated above, leave the glaze at room temperature and drizzle on when eating the oatmeal.
For freezing: Individually wrap slices (without glaze) in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!