Irresistibly Delightful Lemon Poppy Seed Baked Oatmeal Bliss
Enjoy a refreshing Lemon Poppy Seed Baked Oatmeal that's a delightful breakfast packed with spring flavors.
Equipment
- Oven
- Mixing bowl
- 9x9 Baking Pan
Ingredients
For the Oatmeal
- 2 large Eggs Can substitute with flax eggs for vegan option.
- 1 cup Plain Greek Yogurt Use dairy-free yogurt for a lighter version.
- 1/3 cup Maple Syrup Honey or agave syrup can be used as alternatives.
- 1 cup Almond Milk Any plant-based or dairy milk can be used.
- 1/4 cup Lemon Juice Substitute with lime for a zesty twist.
- 1 tablespoon Lemon Zest Add more zest for a brighter taste.
- 1 teaspoon Vanilla Extract Consider almond extract for a unique twist.
- 2 cups Quick Oats Rolled oats can be substituted with slight adjustments.
- 2 tablespoons Poppy Seeds Chia seeds can be a wholesome substitute.
- 1 teaspoon Baking Powder Baking soda may work if adjusting acidic ingredients.
- 1/2 teaspoon Sea Salt Consider using Himalayan salt for flavor variation.
For the Glaze
- 1 cup Powdered Sugar Coconut sugar can be used for a less sweet option.
- 2 tablespoons Lemon Juice Adjust quantity based on desired tartness.
Instructions
Oatmeal Preparation
- 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 smooth.
- Combine the quick oats, poppy seeds, baking powder, and sea salt with the wet mixture, stirring until well mixed.
- Pour the mixture into a greased 9x9 baking pan, spreading it evenly.
- Bake for 30-35 minutes, or until the center is set and the top is light golden brown.
- Cool completely before slicing.
- Prepare the glaze by mixing powdered sugar and lemon juice until desired consistency.
- Drizzle the glaze over the cooled oatmeal before serving.
Notes
Top with fresh berries or a dollop of Greek yogurt for added creaminess.