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5 from 1 vote

Mini Lemon Poppyseed Baked Oatmeal

What is possibly cuter than a mini baked oatmeal for one? I recently made a lemon poppyseed baked oatmeal and I can't get enough of the flavor! I figured I'd take my individual baked oatmeal recipe and turn it lemon poppyseed. Sometimes you just want one serving, you know?! It's so simple to make and full of delicious things to satisfy your tastebuds and your tummy!
Cook Time25 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, gluten free, lemon poppyseed, oatmeal, protein
Servings: 1


  • ½ ripe banana mashed
  • ½ cup quick oats
  • ½ cup cashew milk or milk of choice
  • 1 scoop vanilla protein
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp poppy seeds
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp vanilla extract
  • tsp or a pinch of sea salt


  • Preheat oven to 350F degrees.
  • In a small bowl, mash banana.
  • Next, add in the rest of the ingredients: oats, milk, protein, lemon juice, lemon zest, poppy seeds, baking powder, cinnamon, vanilla, and sea salt. Mix until well combined.
  • Grease your ramekin (I used a 4.5" diameter & 6 oz. capacity) or any similar size dish. Bake for 25-30 minutes until the inside is set but still soft. Enjoy warm and top with whatever you like! I did cashew butter & a little lemon zest.


For Storing: Let oatmeal cool completely. Then, cover with plastic wrap or remove from ramekin and store in an airtight container in the fridge for 3-4 days.
For Freezing: To freeze, cool completely. Then wrap in plastic wrap and store in a freezer bag. Lasts in the freezer for up to 3 months.