Meyer Lemon Blueberry Baked Oatmeal

If you love oatmeal you have to try this Meyer lemon blueberry baked oatmeal. All the freshness of summer ready for breakfast.

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Okay, after a week full of sweets being thrown at you, it’s time to enjoy a nice fresh and healthy breakfast (and maybe you can make this for your overnight Valentine ::wink wink::).

It was especially necessary for me to get a good bite this morning because it’s going to be another long day in the lab. Fridays are supposed to be nice and easy days but no, I am determined to get stuff done.

Most baked oatmeal I have made sit in the fridge overnight, but this recipe is an exception. You probably could chill it overnight, but I opted to bake it the night before and reheated it in the morning.

Having this ready and waiting for me for breakfast hopefully means the day won’t seem so bad, although I wish I had some Meyer lemon curd to put on top. Heck you could serve it for dessert with some whipped cream on top, too!

Anywho, that’s all I’ve got today. If you need me, I’ll be at my bench developing carpal tunnel or at the very least tendonitis from excessive pipetting.

MEYER LEMON BLUEBERRY BAKED OATMEAL

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Yield: 4-6 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 Meyer lemon, zested and juiced (about 2 Tbsp juice)
• 2 cups milk, room temperature
• 2-1/2 cups old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 tsp nutmeg
• 1/2 tsp cinnamon
• 2 Tbsp unsalted butter, melted and cooled
• 1 egg, room temperature
• 1/3 cup sugar
• 2 cups blueberries, fresh or frozen

Directions

1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray; set aside.
2. In a small bowl, combine milk and juice from the zested lemon to make “buttermilk”. Let stand for 5-10 minutes
3. Meanwhile, in a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest.
4. To the buttermilk, add and whisk together the butter, egg, and sugar.
5. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top. Slowly pour the milk mixture over the top and then transfer to the oven.
6. Bake for 35-45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.
7. Serve immediately with a splash of milk, if preferred. Cover and refrigerate any leftovers.

Source: Prevention RD

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Post updated 7/9/2023, photo above is the original.