Lemon Poppy Seed Baked Oatmeal
Get ready to enjoy a delightful twist on your breakfast routine with this refreshing Lemon Poppy Seed Baked Oatmeal! This recipe masterfully combines the bright and tangy flavors of lemon with wholesome oats, making it the perfect dish to kickstart your day.
It's cozy, comforting, and full of texture – just what you need for a cheerful morning!
This Lemon Poppy Seed Baked Oatmeal recipe is special to me because it brings back memories of lazy Sunday mornings spent in my grandmother's kitchen, where we'd whip up delicious baked goods together.
The aroma of the lemon filling the air would instantly brighten my spirits. Now, I love recreating that warm feeling and sharing it with my family, turning a simple breakfast into a delightful family affair!
Why You'll Love this Recipe
- Bright, fresh lemon flavor
- Easy one-bowl breakfast
- Made with rolled oats
- Naturally sweetened with honey
- Great for meal prep
- Can be customized with fruit and toppings
- Ready with minimal hands-on prep
Recipe Ingredients
Egg: 1 large egg for binding and moisture.
Coconut oil: 2 tablespoons, melted and cooled for richness.
Honey: 3 tablespoons, used to add natural sweetness.
Lemon juice: ½ lemon, juiced for a fresh zesty flavor.
Vanilla extract: ½ teaspoon, to enhance the flavors.
Milk: ¾ cup, for creaminess and moisture.
Rolled oats: 1 cup, the base for our baked oatmeal.
Lemon zest: 1 teaspoon, for an extra zing of lemon flavor.
Poppy seeds: 1 tablespoon, adding texture and a nutty flavor.
Baking powder: ½ teaspoon, to help the oatmeal rise.
Salt: A pinch, to enhance the flavors.
How to Make Lemon Poppy Seed Baked Oatmeal
Whisk together egg, oil, honey lemon juice, vanilla extract and milk.
Add in rolled oats, poppy seeds, lemon zest, baking powder and salt.
Mix until just combined
Transfer prepared batter to a baking dish
Bake for 35-40 minutes or until edges are golden
Allow to cool slightly, then cut into 4 squares for serving.
Shahida's Tips & Tricks
- Make sure to cool the coconut oil before mixing; hot oil can cook the egg!
- Store leftovers in an airtight container in the fridge for up to 4 days for an easy breakfast option.
- Feel free to substitute maple syrup for honey if you prefer a vegan option.
- Serve with fresh berries, banana slices, or a dollop of nut butter for added flavor and nutrition!
Recipe FAQs
You can, but the finished oatmeal will have a noticeably milder lemon flavor.
It will work in a pinch, but fresh juice and zest will give you a brighter flavor.
If you tried this lemon poppy seed baked oatmeal or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Lemon Poppy Seed Baked Oatmeal
Ingredients
- 1 egg
- 2 tablespoons melted cooled coconut oil.
- 3 tablespoon honey
- ½ lemon juiced
- ½ teaspoon vanilla extract
- ¾ cup milk
- 1 cup rolled oats
- 1 teaspoon lemon zest
- 1 tablespoon poppy seeds
- ½ teaspoon baking powder
- A pinch of salt
Instructions
- Preheat oven to 375ºF and grease baking dish and set aside
- In a large cup or a bowl whisk together egg, oil, honey lemon juice, vanilla extract and milk.
- Add in rolled oats, poppy seeds, lemon zest, baking powder and salt. Mix until just combined and Transfer prepared batter to a baking dish and bake for 35-40 minutes or until edges are golden and the middle is set.
- Allow to cool slightly, then cut into 4 squares for serving.
