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Golden baked oatmeal dish with fresh berries, ready to eat.

Best Blueberry Baked Oatmeal with Lemon Zest

Discover this exceptional baked oatmeal recipe, featuring the bright twist of lemon zest perfectly paired with sweet blueberries. It's a wholesome, satisfying dish, ideal for a comforting breakfast or convenient meal prep, offering a unique and vibrant flavor profile.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • ⅔ cup roughly chopped pecans
  • 2 cups old-fashioned oats
  • 1 tablespoon lemon zest
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
  • ¼ teaspoon ground nutmeg
  • 1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
  • ⅓ cup maple syrup or honey
  • 2 large eggs or flax eggs
  • 3 tablespoons melted unsalted butter or coconut oil divided
  • 2 teaspoons vanilla extract
  • 12 ounces fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
  • 2 teaspoons raw sugar (optional)

Equipment

  • 9-inch square baking dish
  • rimmed baking sheet
  • Medium mixing bowl
  • Smaller mixing bowl
  • Whisk

Method
 

Prepare Your Baking Dish and Oven
  1. First, preheat your oven to a comfortable 375 degrees Fahrenheit. While it’s heating up, make sure to generously grease a 9-inch square baking dish. This step is crucial for easy serving later on.
  2. Once your oven has reached the correct temperature, spread the roughly chopped pecans onto a rimmed baking sheet. Toast them in the oven for about 4 to 5 minutes, or until they become wonderfully fragrant. This simple step truly deepens their flavor. Take care to not overtoast them.
Combine Dry Ingredients
  1. In a medium mixing bowl, combine the old-fashioned oats, the toasted pecans, ground cinnamon, baking powder, fine-grain sea salt (or regular table salt), and ground nutmeg. Give them a good whisk to ensure everything is evenly combined. Mixing your wet and dry ingredients separately helps prevent any salty or dry pockets in your final baked oatmeal.
Combine Wet Ingredients
  1. Now, in a smaller mixing bowl, whisk together your milk of choice, maple syrup or honey, large eggs (or flax eggs), half of the melted butter or coconut oil, and vanilla extract until completely blended. If you're using coconut oil and it solidifies upon contact with the colder ingredients, simply microwave the bowl in 30-second increments, just until the coconut oil melts and everything is smooth again.
Assemble the Baked Oatmeal
  1. Take about ½ cup of your blueberries and set them aside for topping. Arrange the remaining blueberries evenly over the bottom of your greased baking dish. There is no need to defrost frozen fruit first.
  2. Carefully cover the fruit with the dry oat mixture.
  3. Then, evenly drizzle the wet ingredients over the oats. Gently wiggle the baking dish to help the milk move down through the oats, and lightly pat down any dry oats resting on top to ensure everything gets moistened.
Final Touches and Baking
  1. Scatter the reserved ½ cup of blueberries across the top of the oatmeal. If you desire a little extra sweetness and a delightful crunch, sprinkle some raw sugar over the top.
  2. Bake your baked oatmeal for 42 to 45 minutes. If you are using frozen berries, it might take a little longer, around 45 to 50 minutes. The top should be a nice golden color and the edges should be set. Remove it from the oven and let it cool for a few minutes. This allows the oatmeal to set and makes it easier to slice.
  3. Before serving, drizzle the remaining melted butter or coconut oil over the top for an extra touch of richness. Serve your baked oatmeal as-is or with your favorite toppings. Any leftovers keep well in the refrigerator, covered, for 4 to 5 days.

Notes

This baked oatmeal is wonderfully customizable for gluten-free, dairy-free, or vegan diets, and can be prepped ahead for busy mornings. Serve warm with yogurt, whipped cream, or extra maple syrup. Store leftovers covered in the fridge for 4-5 days or freeze individual portions for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.