Lemon Poppyseed Baked Oatmeal
Love lemon poppyseed muffins? Try this lemon poppyseed baked oatmeal! I enjoy the chewy, soft texture of it so much more than a bowl of traditionally made oatmeal. The best part? It is great for meal prep to make on the weekend and reheat for breakfast all week.
Making baked oatmeal could not be easier, it’s one bowl and one baking dish! Simply mix all of the ingredients together, pour into your casserole or baking dish, and bake! The best part is you probably have most of the ingredients on hand. Try this next time you are hosting brunch for a easy dish with minimal prep work or dishes.
Kitchen Tip!
Baked oatmeal is very versatile. Use this recipe as a base, sub the lemon juice, zest, or poppyseeds with what you have on hand! Try frozen berries, nuts, and other seeds. Enjoy with vanilla yogurt for some additional protein.
Nutrition Tip!
Oats, as a whole grain, are associated with some really great health benefits! A type of soluble fiber that oats provide, called beta-glucan, helps to slow digestion, increase satiety or satisfaction from a meal, and therefore decrease our appetite. This effect helps to maintain more consistent blood sugar levels after a meal which is specifically beneficial for those with diabetes. Oats are also known as a heart healthy food due to the binding effect of this fiber, beta-glucan, to cholesterol rich bile acids which travel through the digestive tract and are eventually excreted through our bowel movements. This action of fiber helps to maintain healthy cholesterol levels and support HDL (‘good’ cholesterol) to LDL (‘bad’ cholesterol) ratios. Whole grain intake, including oats, whole wheat, brown rice, barley and rye, is associated with lowered risk of heart disease. In addition, oats contain antioxidants that help reduce the effects of chronic inflammation associated with these disease states.[1] So add a serving of whole grains to your day by starting with these baked oats in the morning!
Lemon Poppyseed Baked Oatmeal
Ingredients
- 1/4 cup butter
- 3 cups extra thick cut, old fashioned rolled oats*
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice (~ juice of 1 lemon)
- 1 Tablespoon poppy seeds
- 2 teaspoons vanilla extract
- 1/2 cup maple syrup
- 1 3/4 cup milk*
- Vanilla yogurt (optional) for serving
Instructions
- Place oven rack on bottom 1/3 rd of oven. Preheat oven to 350F.
- Microwave butter until just melted, 30-40 seconds. Let cool slightly, and add to large mixing bowl.
- Add oats to mixing bowl and stir to coat with melted butter. Whisk eggs in a small bowl and add to oat mixture. Add the rest of the ingredients to the bowl and stir well to combine.
- Pour into a 9x9 (or similar) casserole dish and give a gentle little shake to settle ingredients. Place in oven and bake for 35 minutes, or until center has just set.
- Let cook for a few minutes before serving.
- Serve with vanilla yogurt (Optional).
Notes:
*Any rolled oat will work for this recipe, but the extra thick cut old fashioned oats really give the best texture so I would highly recommend using them.
*I used 2% milk when making this recipe, any milk (dairy or non-dairy) should work.
Reference
“Oats.” The Nutrition Source, 4 Nov. 2019, www.hsph.harvard.edu/nutritionsource/food-features/oats. Accessed May 26th , 2021.
