Bright and Easy Lemon Poppy Seed Baked Oatmeal to Energize Mornings
This Lemon Poppy Seed Baked Oatmeal is a zesty twist on traditional breakfasts, combining refreshing lemon and crunchy poppy seeds.
Equipment
- Oven
- Mixing bowl
- Whisk
- Baking Pan
- Wire rack
Ingredients
For the Oatmeal
- 2 large Eggs Beaten until pale yellow
- 1 cup Plain Greek Yogurt Or dairy-free yogurt
- 1/2 cup Maple Syrup Can substitute with honey
- 1 cup Almond Milk Or any plant-based milk
- 1/4 cup Lemon Juice Freshly squeezed preferred
- 2 tbsp Lemon Zest Use lime zest as a substitute
- 1 tsp Vanilla Extract Or almond extract
- 2 cups Quick Oats
- 1/4 cup Poppy Seeds Or chia seeds as a substitute
- 2 tsp Baking Powder Ensure it's fresh
- 1/2 tsp Sea Salt
For the Glaze
- 1 cup Powdered Sugar Or sugar-free powdered sweetener
- 2 tbsp Glaze Lemon Juice Adjust for thickness
Instructions
Directions
- Preheat your oven to 350°F (175°C).
- Whisk together the eggs, maple syrup, Greek yogurt, almond milk, lemon juice, lemon zest, and vanilla extract in a large bowl until thoroughly combined.
- Stir in the quick oats, poppy seeds, baking powder, and sea salt, mixing well.
- Pour the mixture into a greased 9x9-inch baking pan and bake for 30-35 minutes.
- Cool the baked oatmeal completely on a wire rack.
- Whisk together the powdered sugar and lemon juice until smooth to create the glaze.
- Drizzle the glaze over the cooled baked oatmeal just before serving.
Notes
Serve warm with fresh berries or a dollop of yogurt.