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Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the old-fashioned rolled oats, baking powder, cinnamon, and salt. Whisk briefly to ensure all dry ingredients are evenly distributed.

In a separate medium bowl, whisk together the milk, large egg, maple syrup, melted butter, lemon zest, lemon juice, and vanilla extract until all wet ingredients are thoroughly combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the oatmeal tough.

Gently fold 1 1/2 cups of the fresh blueberries into the oatmeal mixture. Distribute them as evenly as possible.

Pour the mixture evenly into the prepared baking dish. If using, sprinkle the sliced almonds and the remaining 1/4 cup of fresh blueberries over the top for extra texture and flavor.

Bake for 30 to 35 minutes, or until the oatmeal is set and lightly golden brown around the edges. A knife or toothpick inserted into the center should come out mostly clean.

Remove the baked oatmeal from the oven and let it cool for 5-10 minutes before serving. This allows the oatmeal to set further and makes it easier to scoop.

Serve warm, optionally with a drizzle of extra maple syrup, a dollop of Greek yogurt, or a splash of milk.


Preheat your oven to 375°F. Lightly grease an 8x8 inch baking dish with butter or cooking spray.

In a large mixing bowl, combine the old-fashioned rolled oats, baking powder, cinnamon, and salt. Whisk briefly to ensure all dry ingredients are evenly distributed.

In a separate medium bowl, whisk together the milk, large egg, maple syrup, melted butter, lemon zest, lemon juice, and vanilla extract until all wet ingredients are thoroughly combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the oatmeal tough.

Gently fold 1 1/2 cups of the fresh blueberries into the oatmeal mixture. Distribute them as evenly as possible.

Pour the mixture evenly into the prepared baking dish. If using, sprinkle the sliced almonds and the remaining 1/4 cup of fresh blueberries over the top for extra texture and flavor.

Bake for 30 to 35 minutes, or until the oatmeal is set and lightly golden brown around the edges. A knife or toothpick inserted into the center should come out mostly clean.

Remove the baked oatmeal from the oven and let it cool for 5-10 minutes before serving. This allows the oatmeal to set further and makes it easier to scoop.

Serve warm, optionally with a drizzle of extra maple syrup, a dollop of Greek yogurt, or a splash of milk.
