Feeling all sorts of Spring vibes with these lemon recipes! This Lemon Poppyseed Baked Oatmeal is gluten-free, dairy-free, contains minimal added sugar, is super easy to make, and tastes like CAKE!
What you will need for this Lemon Poppyseed Baked Oatmeal:
- oats— I use organic, gluten-free rolled oats
- 1/2 banana— a spotty banana is key because this is the main sweetener! This baked oatmeal does not have a strong banana flavor 🙂
- milk of choice— I use unsweetened almond milk
- 1 egg
- lemon juice— about 2 tbsp or the juice of 1/2 lemon
- lemon zest— for extra lemon-y flavor!
- poppyseeds— for the classic lemon poppyseed flavor/feel
- sea salt
- baking soda
FAQ’s:
What is baked oatmeal?
Baked oatmeal is basically a muffin and oatmeal hybrid! You take all of the ingredients you would normally add to oats and bake it in the oven creating the most DELICIOUS cake/muffin-like texture.
Can I add protein to this recipe?
I have personally not tried it with this recipe yet BUT I have had a ton of people tell me they’ve added protein powder to my similar baked oatmeal recipes and that it works well!
Can I use a microwave?
I would not recommend using a microwave 🙁 I will work on some oven-free friendly recipes soon!
More baked oatmeal recipes…
Single Serve Pumpkin Chocolate Chip Baked Oatmeal
Banana Cream Pie Baked Oatmeal
Single Serve Banana Protein Baked Oatmeal
Peanut Butter Cup Baked Oatmeal
Berry Chocolate Coconut Baked Oatmeal
Banana Chocolate Chunk Baked Oatmeal
Lemon Poppyseed Baked Oatmeal
Ingredients
- 1/2 spotty banana
- 1 egg
- 1/2 cup oats
- 2 tbsp milk of choice
- 2 tbsp lemon juice
- 1 tsp lemon zest
- pinch sea salt
- 1/4 tsp baking soda
- 1/2 tsp poppyseeds
For the lemon icing
- 1 tbsp powdered sugar (or sugar-free replacement)
- 1/2 tsp lemon juice
Instructions
- Preheat oven to 350 and lightly oil an oven-safe baking dish.
- Add all ingredients to your blender and blend until fully combined.
- Pour batter into baking dish and bake 20-25 minutes. Let cool completely.
- Mix together icing ingredients and spread over baked oatmeal. Enjoy!
Love all your baked oatmeal recipes! Delish!
That makes me so happy! Thank you for the comment 🙂
What is the size of the baking dish you used?
I use an 8 oz ramekin 🙂
Do you have the nutrition information? Thanks!
Hi! I don’t share nutrition info as I typically avoid counting calories/macros— I’m sorry about that! But luckily most of my recipes should be pretty quick to plug into a nutrition calculator such as myfitnesspal! 🙂
Hi! Can i use backing powder instead of backing soda? Thanks for the recipe!
Yes, that will work 🙂 hope you love it!
Looks delicious! Do you think the recipe would still work if I microwaved it (in a mug) instead of using the oven?
Thank you! I haven’t tried this one in the microwave yet so I am not sure— let me know if you decide to give it a try 🙂 I do have a paleo lemon poppyseed microwave mug cake on my blog though! Just search it at the top 🙂
This sounds amazing! Do you think I could mix all the ingredients the night before and just bake in morning? Thank you!
Thank you!! Hmmm, I think it would be better to bake the night before and re-heat in the morning!
Has anyone tried this with a flax egg? Is there a way to make it vegan?
Hi! I have not tried making a vegan version of this recipe yet— a flax egg would be my best bet though! Let me know how it goes if you give it a try 🙂
Hi, is your oven set for 350 on regular or convection? Thank you
Hi! Regular 🙂 enjoy!
Tasty and healthy recipe! Next time I make it, I’ll add a bit more lemon zest and juice.
Hi Audrey! Thanks for sharing, I’m glad you enjoyed this one 💕
How long do we bake it for??
Hi! The instructions list 20-25 minutes 🙂 Enjoy!
Hi. This looks delicious. What would the ratios be to increase it for an 8*8 or 9*13 pan to serve for a family breakfast?
Hi— Thank you! One of my favorites especially once Spring starts rolling around 🙂 I haven’t made this recipe in a larger dish before but I’m guessing if you quadrupled it, that would work in an 8×8 dish— let me know how it goes if you give it a try!
It was very good! I made my icing out of plant protein powder and lemon juice and it was good
Such a good idea— I need to try that! So glad you loved!!
Have you ever tried freezing after baking? Hoping to make ahead of time for maternity leave!
Oooh good question! I have not but I feel like it will work 🙂 I’d say give it a test run before making a bunch! I have freezed my larger, multiple serving baked oatmeals that I cook in a larger square dish and they freeze perfectly!! Search “baked oatmeal” on my site and a bunch will pop up! Let me know how it goes if you try freezing the single serving. And congrats on your little one on the way!