Gluten-Free Lemon Blueberry Poppyseed Baked Oats

Last Updated on July 6, 2022 by Colleen

A delicious spoonful of gluten-free, dairy-free baked oats with lemon, blueberries and poppyseeds.

Gluten-Free Lemon Blueberry Poppyseed Baked Oats

The inspiration for this recipe is my grandmother’s lemon-poppyseed cake that I loved as a child. But I always felt the recipe was missing the beauty of color contrast and juiciness (to be honest, it was a bit dry).

So to improve on grandma’s special recipe, we added blueberries for a gorgeous purple contrast to the lemon and an occasional burst of juiciness and flavor.

Shop ZEGO Double Protein Oats

And, if you’re looking for a great weeknight breakfasts-for-dinner option that isn’t another pan of scrambled eggs, just add 1 Tablespoon of our Pure Plant Protein and omit the maple syrup. That will give you more protein-staying power and the flavors will complement a side salad to round out your nutrition.

With just 10 minutes of prep time, you can make these delicious Lemon Blueberry Poppy Seed Baked Oats.

Or, add 1 tablespoon of our Pure Plant Protein and have it as an easy weeknight “breakfast for dinner” dish. Just omit the glaze topping and have a bright salad on the side.

How This Gluten-Free Lemon-Blueberry Poppyseed Baked Oatmeal Recipe is Better

By using our Double Protein Oats as the base of this recipe, you get about 10g of protein and 7g of fiber per serving and more iron than typical oats.
Poppyseeds not only add crunch but also has an ample amount of the amino acid lysine to complete the protein in the oats. That means you get maximum digestibility and nutrition.
We also love poppy seeds because they have loads of trace minerals and fiber.
We use coconut sugar to keep the glycemic load low and the extra fiber from the oats, poppy seeds, and blueberries to slow down the absorption of the sugar so your insulin doesn’t spike. Omit the maple syrup if you want to lower the sugar content.
The blueberries add phytonutrients and fiber to support your immune system.

ZEGO Double Protein Oats are the base for these delicious Lemon Blueberry Poppy Seed Baked Oats.

Shop ZEGO Double Protein Oats

Gluten-Free Lemon Blueberry Poppyseed Baked Oats

Makes 2-3 servings.

INGREDIENTS

1 cup ZEGO Double Protein Oats
1 tsp baking powder (or sub baking soda + cream of tartar)
2 tbsp coconut sugar
1 pinch pink or sea salt
3/4 cup milk or dairy-free alternative
2 tbsp maple syrup (omit to decrease sugars)
1 tsp vanilla extract
2+1/2 tbsp lemon juice
1 egg or egg substitute
1 banana
1/2 cup blueberries
1 tbsp poppy seeds

TOPPING

+ 1/4 cup blueberries

GLAZE

1/4 cup powdered sugar
2 tsp milk or dairy-free alternative
1/4 tsp vanilla extract

DIRECTIONS

Preheat the oven to 375F.
Add oats, baking powder, coconut sugar, salt, milk, maple syrup, vanilla extract, lemon juice, egg, and banana to the blender.
Blend for 1 minute.
Pour into two 6-inch round baking pans, 4 ramekins, or one 4×6-inch rectangular baking pan.
Add in blueberries and poppy seeds and stir until well distributed throughout.
Bake for 35 minutes.
While baking, prepare the glaze. Add powdered sugar, milk, and vanilla to a saucepan on low-medium heat. Do not allow it to boil at any point.
Stir frequently until powdered sugar dissolves completely.
Remove oats from the oven when finished baking and top with blueberries and a drizzle of glaze.
Take pics, post, and enjoy!