Lemon Baked Oats

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For a light and fresh breakfast, lemon baked oats combine rolled oats with the tartness of lemon juice and zest and a bit of sweetness from shredded apple.

This dish is soft, moist, and easy to prepare, making it ideal meal prep for busy mornings.

Recipe Info

This recipe is:

• Bright and refreshing. The lemon juice and zest bring a fresh citrus burst that makes these baked oats feel light and tangy.
• Simple to prepare. With just one bowl and a blender or food processor for grinding oats, this recipe is straightforward and quick to pull together.
• Perfect for breakfast or snack. Nutritious, filling, and easy to reheat (or eat cold), it’s great for meal prep or a cozy start to your day.

Making lemon baked oats for the first time? Read the ingredients notes, step-by-step instructions, and tips. If you’re familiar with the recipe, feel free to jump to the recipe card.

Ingredients and Substitutes

• Rolled oats. Provide the base texture and bulk for the baked oats. Use rolled oats for optimal texture.
• Salt. Enhances the overall flavor balance.
• Baking powder. Makes the oats lighter and fluffier.
• White sugar. Adds sweetness. White sugar or any other neutral-flavored sweeteners are probably the best option for lemony bakes.
• Milk of choice. Adds moisture to the mixture. Dairy or plant-based milks work equally well. Use what you like.
• Lemon juice. Infuses the dish with citrusy brightness and acidity.
• Lemon zest. Adds a bit more flavor and a lot more citrusy aroma. Don’t skip it.
• Non-fat Greek yogurt. Contributes moisture and a slight tang. Plus it helps with texture and adds some protein.
• Neutral oil. Keeps the baked oats moist. Any mild-flavored oil like canola or vegetable oil works.
• Shredded apple. Adds moisture and texture. Without it, the oats would be fairly dense and not nearly as nice and moist.
• Vanilla (optional). Adds warm aroma and enhances flavor complexity.

Step-by-Step: How to Make Lemon Baked Oats

1. Grind half of the oats. Measure out half of your oats and put them in a blender or food processor. Blend on high speed for about 20-30 seconds, or until the oats reach a fine, flour-like consistency. This helps give the baked oats a smoother texture.

2. Preheat the oven. Set your oven to 180°C (350°F) and let it fully heat up while you prepare the rest of the ingredients.
3. Combine dry ingredients. In a large mixing bowl, add the ground oats along with the remaining whole oats. Then mix in baking powder, salt, white sugar, and lemon zest.

4. Add wet ingredients. Pour in the milk, yogurt, oil, and lemon juice to the dry mix. Stir thoroughly until you have a smooth batter.

5. Mix in apple. Wash and peel (if you like) the apple. Using the largest holes on a box grater, shred the apple. Drain any excess juice but don’t squeeze it. Fold the grated apple into the oat batter.

6. Prepare the baking dish. Lightly grease a small baking dish or individual ramekins with butter or oil to prevent sticking.

7. Pour the batter. Transfer the batter into the prepared dish or ramekins, spreading it evenly.

8. Bake. Place the dish in the preheated oven and bake for about 30 minutes, turning off the oven for the last 5 minutes. Make sure the top is golden and a toothpick inserted into the center comes out clean.
9. Cool. If time allows, crack the oven door open slightly for another 5 minutes to let the baked oats cool gently. Then remove from the oven.
10. Serve or refrigerate. Let the lemon oats cool a bit before serving, or cool them to room temperature and refrigerate.

Variations

Vegan

Make the lemon oats recipe fully plant-based with simple ingredient swaps:

• Use oat milk or another plant-based milk instead of dairy milk.
• Replace non-fat Greek yogurt with thick vegan yogurt (coconut or almond-based are good choices).
• Ensure the white sugar is vegan-friendly, as some sugars are processed with bone char.

High-protein

Boost protein content easily with these ingredient swaps:

• Add 15 grams (half a portion) of vanilla protein powder to the mix.
• Increase milk by 2 extra tablespoons to maintain moisture.
• Add 1/2 teaspoon more oil to keep the baked oats moist.
• Reduce sugar by half to balance sweetness due to protein powder.

Tips

• Don’t mix lemon juice with milk. When adding lemon juice, don’t pour it over milk because it can cause curdling. Better to pour it over the yogurt and oil. That said, if you add the milk first, the dry ingredients usually soak most of it so that’s usually not a problem anyway.
• Limit lemon juice for a milder flavor. If you prefer a subtler lemon taste, cap the lemon juice at about 2 teaspoons (so two thirds of the amount recommended in the recipe).
• Cool baked oats before slicing to retain structure. Allow the baked oats to cool for several minutes to firm up, making cutting cleaner and serving easier.
• Adjust baking time for smaller or deeper dishes. Thicker or individual portions may require less or more baking time; monitor the center for doneness with a toothpick test.

Storage

After baking, allow the lemon baked oats to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 to 4 days.

Similar Recipes to Try

Looking for more? Check out the following recipes:

• Blueberry Baked Oats. If you love citrus tang, this blueberry option is definitely worth trying.
• Raspberry White Chocolate Baked Oats. For a more indulgent spin, tangy raspberries and melty white chocolate come to the rescue.
• Apple Baked Oats. A warm, spiced contrast to this recipe.
• Pear Upside-Down Baked Oats. Spicy pear slices crown tender oats in an elegant upside-down bake.

Lemon Baked Oats

Tangy, moist lemon baked oats with rolled oats, shredded apple, and a refreshing citrus flavor. Easy, quick breakfast or snack option.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Bake: 30 minutes minutes

Total Time: 45 minutes minutes

Course: Breakfast, Snack

Cuisine: American

Keyword: Baked Oats, Lemon, Meal Prep

Servings: 1 serving

Calories: 372.9kcal

Author: Marcin Skrzypiec

Equipment

• Kitchen scale
• 8 oz Ramekins
• Food processor

Ingredients

• 1/2 cup rolled oats 50 g
• 1/8 tsp salt
• 1/4 tsp baking powder
• 2 1/2 tsp white sugar 11 g
• 3 tbsp milk of choice 45 g
• 1 tbsp lemon juice 15 g
• 1 tsp lemon zest zest from 1/4 of a medium lemon
• 2 tbsp Greek yogurt non-fat, 30 g
• 1/2 tbsp neutral oil 7 g
• 1/2 small apple shredded, 45 g
• 1/2 tsp vanilla optional

Instructions

• Prep Oats: Grind half of the oats in a blender or food processor until fine and flour-like (about 20-30 seconds).
• Preheat Oven: Preheat oven to 1806C (3508F).
• Mix Dry Ingredients: In a large bowl, combine ground oats, remaining whole oats, baking powder, salt, white sugar, and lemon zest.
  1/2 cup rolled oats, 1/8 tsp salt, 1/4 tsp baking powder, 1 tsp lemon zest, 2 1/2 tsp white sugar
• Mix Wet Ingredients: Add milk, vanilla extract (optional), yogurt, oil, and lemon juice. Stir until combined.
  3 tbsp milk of choice, 1 tbsp lemon juice, 2 tbsp Greek yogurt, 1/2 tbsp neutral oil, 1/2 tsp vanilla
• Add the Apple: Mix in the shredded apple.
  1/2 small apple
• Add the Apple: Lightly grease a baking dish or ramekin(s).
• Fill: Pour batter evenly into the dish.
• Bake: Bake for 30 minutes, turning off the oven for the last 5 minutes. Make sure the top is golden and a toothpick comes out clean.
• Cool: Let cool slightly before serving.

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Notes

• Nutrition information calculated using whole dairy milk, non-fat Greek yogurt, white sugar, rolled oats, canola oil and a medium apple. Treat these values as rough estimates.
• The ingredients listed make 1 portion that fits into an 8 oz ramekin. Multiply the ingredients if you need more portions.

Nutrition

Calories: 372.9kcal | Carbohydrates: 54.9g | Protein: 13.2g | Fat: 12.3g | Fiber: 6.5g

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