Mornings are rough. Even on the weekends, I find it hard to get myself together early enough to make real honest to goodness breakfast and have it on the table. I think it would technically be brunch by the time I get anything worthy together. But, it doesn't have to be that way. I have found that make-ahead breakfasts are where it's at.
This Blueberry Lemon Baked Oatmeal is a delicious and easy to make breakfast that can be made ahead of time and then quickly reheated for a tasty bite on even the most difficult of mornings!
I started this baked out meal out with the basics, old-fashioned oats, milk, butter, and an egg. I then added plenty of lemon goodness and even a blueberry agave syrup to really get that craved blueberry flavor locked in. A full 2 cups of blueberries are then sprinkled on top to be baked into a blueberry lemon oatmeal bite of perfection.
If you don't have or can't find a blueberry syrup, any syrup will work just as well. It's just that this blueberry syrup is not only what I had on hand, but also went perfectly well with this dish. So, that's what I used this time around.
I topped my baked oatmeal off with a touch more lemon zest (mostly for color), milk, and a drizzle of more of that blueberry syrup. The end result was a delicious breakfast bite that left me and my tummy happy.
As mentioned, this is a perfect make-ahead meal prep breakfast to have on hand all week long!
TheSkinnyFork.com A perfectly easy baked oatmeal that tastes pretty much like a blueberry lemon muffin, or maybe even blueberry pancakes without all the guilt! Prep Time: 10 Minutes • Cook time: 35 Minutes
Servings: 9 • Serving Size: 1 'Square' of Oatmeal • Calories: 165 • Fat: 4 g • Saturated Fat: 2 g • Carb: 29 g • Fiber: 3 g • Protein: 5 g • Sugar: 14 g • Sodium: 182 mg
• 2 C. Old-Fashioned Oats
• 1 Tsp. Baking Powder
• 1 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp. Sea Salt
• 2 C. Reduced-Fat Milk
• 1/3 C. Organic Blueberry Agave Maple Syrup (Any syrup will work.)
• 1 Lemon, Juiced & Zested
• 1 Whole Large Egg
• 1 Tbsp. Light Butter, Melted
• 2 Tsp. Vanilla Extract
• 1/2 Pint (About 2 C.) Fresh Blueberries
Directions:
Preheat the oven to 375 degrees F. and lightly coat the inside of an 8x8 baking dish with non-stick baking spray; set aside. In a medium-size bowl, mix together the 2 C. Old-Fashioned Oats, 1 Tsp. Baking Powder, 1 1/2 Tsp. Ground Cinnamon, and 1/2 Tsp. Sea Salt. Set aside as well. In another medium bowl, whisk together the 2 C. Reduced-Fat Milk, 1/3 C. Organic Blueberry Agave Maple Syrup, 1 Lemon, 1 Whole Large Egg, 1 Tbsp. Melted Light Butter, and 2 Tsp. Vanilla Extract. Add the wet ingredients to the dry ingredients and stir just until combined. Pour the mixture into the prepared baking dish and top with the 2 C. Fresh Blueberries sprinkled over it all. Transfer the baking dish to the oven and bake for about 35 minutes, or until the edges are browning and the middle is set. Remove from the oven and allow to cool for a few minutes. Cut evenly into 9 squares and enjoy! Store leftovers covered in the fridge for up to 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly, Pescatarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free
