Blueberry Lemon Baked Oatmeal

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1 3/4 cups milk

  Substitute:

  Unsweetened oat milk — The flavor may be slightly sweeter depending on the brand.

• 1/3 cup pure maple syrup

  Substitute:

  Honey — Honey produces a slightly more floral flavor.

• 2 tablespoons unsalted butter, melted and slightly cooled

  Substitute:

  Melted coconut oil — The oatmeal may have a subtle coconut flavor depending on the oil used.

• 2 teaspoons vanilla extract
• Zest of 1 large lemon
• 1 tablespoon fresh lemon juice
• 1 1/2 cups blueberries, fresh or frozen

  Substitute:

  Raspberries — The finished oatmeal will have a slightly more tart flavor.

• Greek yogurt, optional for serving

Recipe Notes

Use old-fashioned rolled oats rather than quick oats for the best texture. Frozen blueberries can be added directly from the freezer without thawing. The oatmeal may need an additional 3 to 5 minutes in the oven. The center should remain moist and tender but should not look wet or liquid when finished. Allowing the oatmeal to rest before slicing helps it hold together cleanly. For meal prep, cool the oatmeal completely before cutting and refrigerating. Store refrigerated portions in an airtight container for up to 5 days. For a softer texture when reheating, add 1 to 2 tablespoons of milk before microwaving. Individual portions can be wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator or reheat gently from frozen.