Breakfast/Brunch, Dairy-Free, Gluten-Free, Lightened Up, Low Sugar, Meal Prep, One Pot Dish, Vegetarian

Lemony Oatmeal Bake with Maine Blueberries


A breakfast just in time for the end of summer. These are the blueberries from my parent’s house in Maine. We have blueberry bushes in the backyard and I always associate picking them with mid to late August, nearing the end of summer. These blueberries tend to be a bit tart, so baking them seemed ideal. Last summer and this summer, I liked to meal prep my breakfast to give me more time to sleep and less time assembling and cooking in the mornings before work. Oatmeal bake has been a staple, topped with Greek yogurt and drizzled with maple syrup. I love using my Maine blueberries and the bright addition of citrus for Lemon Blueberry Oatmeal Bake.

Ingredients (serves 6).

  • 1/8 c shredded coconut
  • 2 c old-fashioned oats
  • 1 T chia seeds
  • Pinch of sea salt
  • 1½ t baking powder
  • 1/4 t cardamom
  • 2/3 c unsweetened applesauce
  • 2/3 c unsweetened almond milk
  • 2 egg whites
  • Zest from 1 lemon
  • 1½ c fresh (or frozen) blueberries


  1. Preheat oven to 350ºF. Grease an 8×8 baking pan.
  2. In a large bowl, mix coconut through cardamom.
  3. Add applesauce, coconut milk, and egg whites directly over dry ingredients. Mix well until no dry ingredients remain.
  4. Fold in lemon zest and berries.
  5. Transfer mixed oatmeal to greased pan. Bake 28-32 min or until set and firm.
  6. Let cool before serving. Cut into 6 squares.
  7. Add any toppings of choice like 1-2 T of non-fat Greek yogurt and 1-2 T maple syrup.
  8. Enjoy!

 Adapted from my Oatmeal Bake. Also try:

Nutrition for 1 out of 6 squares (without toppings).
150 calories  •  3.7 g fat (21%)  •  25.3 g carbs (65%)  •  5.3 g protein (14%)  •  4.5 g fiber  •  5.5 g sugar
  •  81 mg sodium
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.



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