Currently, we are on a bit of a baked oatmeal craze where we try different combos almost every day. However, this lemon blueberry banana baked oatmeal stands out with its texture, aromas, and flavor. Pairing it with my favorite maple vanilla yogurt is just so delicious.
I usually make a bigger batch and then have some as dessert after lunch.
Given its creamy, sweetly acidic flavor, it is very cozy oatmeal and goes perfectly with cold winter mornings.
About the Flavors
There is a lot to love in this baked oatmeal.
The bananas, once baked, are totally transformed in flavor and are sweet, creamy, and oh so intense.
On the other hand, blueberries and lemon zest provide a note of freshness with their subtle tones of acidity. I used Meyer lemon for more fruity and sweet citrus notes. Blueberries, once baked, sort of burst, which marries nicely with the creamy oatmeal.
I used oat milk instead of almond in this recipe, but you can easily use almond milk instead.
How to Make the Lemon Blueberry Banana Baked Oatmeal
It is super easy and quick to make the lemon blueberry banana baked oatmeal. It takes about 15 minutes to prep and mix everything.
So, you will need two mixing bowls, wherein one you will combine all the dry ingredients. In the other bowl, first, you will mix the wet ingredients and then add the blueberries. Then, finally, you will add the wet ingredients into the dry and mix well. You will layer the bananas on the bottom and top so that they bake and turn into creamy sweet goodness, which blends nicely with the oatmeal.
Baking the Oatmeal
You should bake the oatmeal for about 40 minutes, or until it is puffed up a bit, there is no liquid in the baking dish, and the fruits have burst and are thoroughly cooked. After about 30 minutes into the baking, check the oatmeal.
One thing you don’t want to do is to overbake it. It will be dry and not pleasant to eat. Again, there should be no liquid in the baking dish, but the oatmeal should be moist. Note that as it cools down, the moisture will reduce further.
Serving the Lemon Blueberry Banana Baked Oatmeal
Before serving, let the baked oatmeal cool for at least 5 minutes.
You can serve the lemon blueberry banana baked oatmeal as it is or with the vanilla maple yogurt. I love this combo as it provides a note of the creamy, irresistible maple vanilla flavors.
Since the baked oatmeal is very aromatic and flavorful, you need only several teaspoons of this fragrant yogurt to kick it up in taste and texture.
If you are serving the baked oatmeal for guests, then the little individual cast iron pots are lovely. They keep the oatmeal warm for much longer, and you can place the lid on top for extra fancy serving. You can serve the yogurt in a small bowl with a spoon on the side. Check out the cranberry kumquat baked oatmeal for details.
Other Oats Recipes
Lemon Blueberry Banana Baked Oatmeal
Equipment & Tools
- 1 baking dish medium
- 2 mixing bowls medium
- Spatula
- Kitchen scale optional
INGREDIENTS
DRY INGREDIENTS
- 240 g rolled oats
- 70 g almonds (toasted and coarsely chopped)
- 1½ tbsp cocoa nibs (organic)
- 2 lemons (zest, organic)
- 1 tsp baking powder (aluminum free)
- pinch salt (Himalayan)
WET INGREDIENTS
- 1 tsp vanilla extract (pure)
- 80 g maple syrup (organic)
- 1 egg (medium)
- 490 g oat milk (unsweetened, organic)
- 20 g date syrup (organic)
FRUITS
- 2 bananas (ripe)
- 1½ c blueberries (fresh or frozen)
OTHER
- 1 tsp coconut oil
- 2 tbsp almonds (sliced)
MAPLE VANILLA YOGURT
- 250 g yogurt (organic)
- 3 tsp maple syrup (organic)
- 1½ tsp vanilla paste
INSTRUCTIONS
- Preheat the oven to 180ºC / 356ºF.
- Brush the baking dish with coconut oil. Set aside.
- Add all the dry ingredients into a mixing bowl and mix well to incorporate all the ingredients uniformly. Add the blueberries and mix to incorporate. Set aside.
- Whisk all the wet ingredients in another bowl.
- Mix the wet ingredients and the dry ingredients until well combined.
- Peel and slice one banana on the bottom of the baking dish.
- Pour the oatmeal mixture into the baking dish — level with the spatula.
- Peel and slice the second banana on top. Sprinkle the sliced almonds.
- Bake for 40 minutes or until it is puffed up a bit, there is no liquid in the baking dish, and the fruits have burst and are thoroughly cooked – Note 1.Cool for at least 5 minutes before serving.
- To make the maple vanilla yogurt, mix all the ingredients in the bowl. Serve alongside the baked oatmeal – Note 2.
NOTES
- After about 30 minutes into the baking, check the oatmeal. One thing you don’t want to do is to overbake it.
- For extra flavor, you can substitute coconut yogurt instead.
- If you don’t have toasted almonds on hand, you can quickly toast them in a preheated oven at 180ºC/365ºF for about 10 minutes.
