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Lemon Blueberry Baked Oats with No Banana
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Lemon Blueberry Baked Oats

These bright and fluffy vegan baked oats are bursting with lemon and blueberry flavour and made with wholesome ingredients for a refreshing and nourishing treat.
Course Breakfast, Brunch, Snack
Keyword healthy baked oatmeal, lemon blueberry baked oats, vegan baked oats
Servings 6 Servings

Ingredients

  • 175 g rolled oats
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 tsp vanilla extract
  • 2 flax eggs 2 tbsp ground flaxseed soaked in 6 tbsp water for 10 minutes
  • 2 tbsp coconut oil
  • 5 tbsp maple syrup
  • 300 ml soya milk
  • 1 large lemon zest and juice
  • 150 g blueberries fresh or frozen

Instructions

  • Preheat the oven to 180C and line a 8×8" square baking dish with parchment paper
  • In a large bowl mix together the wet ingredients (milk, melted coconut oil, maple syrup, lemon juice and zest and flax eggs)
  • Add in the dry ingredients oats, baking powder and a pinch salt and mix well.
  • Stir in the blueberries and pour the batter into the lined baking dish. Add a few more blueberries on top and place in the oven to bake for 30-35 minutes until golden brown. The time may vary depending on the type of oven. Be sure not to open the oven the first 20 minutes as it will make the bake quite dense.
    Lemon Blueberry Baked Oats with No Banana (2)
  • Leave to cool before slicing into bars or squares. Store in the fridge for upto 5 days.

Notes

Serving Suggestions and Pairings

Start your day right with these healthy baked oatmeal that are as nourishing as they are vibrant. For a little extra joy in every bite, try these delicious pairing ideas.:
  • Scatter sliced almonds or granola for a crunchy finish that adds texture and nutty depth.
  • Drizzle with lemon syrup or blueberry compote to enhance the citrus and fruit flavours.
  • Pair with a citrus-infused herbal iced tea like hibiscus or lemon verbena for a refreshing drink.
  • Serve alongside creamy nut butter such as almond or cashew for added protein and richness.
  • Create a breakfast sundae by layering baked oats with chia pudding and extra berries in a glass jar.

Tips 

Mastering gluten‑free baked oats is all about the little things that make a big difference in taste and texture. Keep these tips in mind for a soft, flavour-packed bake every time:
  • Use fresh lemon zest and juice for a stronger citrus flavour that stands out.
  • Add a touch of vanilla or almond extract to deepen the aroma and make each bite more comforting.
  • Line your baking dish with parchment paper for easy removal and prettier slices.
  • Store leftovers in the fridge and reheat with a splash of almond milk to keep it soft.
  • Top with lemon zest just before serving for a bright finishing touch.

Frequently Asked Questions

  • Can I make these baked oats vegan and gluten‑free? Yes. Use a flax egg or chia egg instead of regular eggs and choose certified gluten-free oats. These lemon blueberry baked oats remain moist and satisfying while meeting vegan and gluten-free needs.
  • Can I use frozen blueberries instead of fresh? Yes. Simply fold frozen blueberries into the batter without thawing, as they hold up well and release flavour as they bake, keeping your baked oats beautifully juicy.
  • Can I bake this in muffin tins or single-serve dishes? Definitely. Pour the mixture into lined muffin tins or small ramekins and bake for slightly less time (about 25–30 minutes). It’s perfect for single portions or grab-and-go breakfasts.