This healthy Lemon Blueberry Baked Oatmeal for one is a great way to break up the morning oats monotony. You may also like our Lemon Blueberry Overnight Oats, a meal-prep favorite!
It's gluten-free, oil-free, vegan, Daniel Fast-compliant, and delicious.
Why You'll Love This Recipe
This mini, yet mighty vegan baked oatmeal for one is powered and packed with superfoods like flaxseeds and walnuts that will fuel your body throughout the day. Your taste buds will be dancing because of the chemistry between the blueberries and lemons. Unlike others, this vegan baked oatmeal is naturally sweetened with dates and applesauce, so you don’t get that midday sugar crash.
What You'll Need for This Lemon Blueberry Baked Oatmeal for One
- Rolled oats (use gluten-free if gluten-sensitive)
- Blueberries (frozen or fresh)
- Lemon (both zest and juice)
- Homemade Date Syrup
- Unsweetened apple sauce
- Ground flaxseed
- Cinnamon, ground
- Cardamom, ground (optional, but recommended)
- Unsweetened, plain almond milk
- Walnuts
Substitutions and Variations
- Plant-based milk swap: feel free to use soy milk for a protein boost, or homemade almond milk for a clean, rich flavor. Oat milk and coconut milk will work too!
- Want more texture? Toss in chia seeds or pumpkin seeds.
- Mix up the nuts: Feel free to swap walnuts for chopped pecans or sliced almonds for a similar crunch, slight flavor shift.
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How to Make Baked Oatmeal for One
- Preheat the oven to 350°F (180°C).
- Combine all ingredients, except the chopped walnuts, into a mixing bowl. Stir well to incorporate. Feel free to taste the mixture and add more date syrup, lemon juice, lemon zest, and spices to taste.
- Pour the oatmeal batter into a small glass or individual ceramic container. I used a meal prep container (without the lid). The batter will look a little "soupy" at first, but as it bakes, the oats and ground flaxseeds will absorb the moisture from the plant-based milk, apple sauce, and date syrup.
- Add chopped walnuts to the top.
- Bake at 350°F (180°C) for 30 minutes or until slightly browned on top. Enjoy!
Recipe FAQs
Both are equally healthy, but it really all depends on what you add to your oatmeal. This recipe adds flaxseeds which are high in omega-3 fatty acids and are also linked to cancer prevention. The blueberries in this baked oatmeal also boost the nutritional value, as blueberries are high in antioxidants, which promote overall health. This vegan baked oatmeal uses applesauce and Homemade Date Syrup instead of processed sugar, making this dish exceptionally healthy. So yes, both are healthy if you use the right ingredients!
If you “bake” your oatmeal right, it can help you lose weight or maintain your healthy weight. This lemon blueberry baked oatmeal recipe does just that! This is because oatmeal has fiber that keeps you satiated throughout the day and promotes a healthy gut. Oatmeal also has other nutrients like magnesium, vitamin B1, and iron. Adding fresh fruits, dates, and applesauce instead of sugar is another way to avoid weight gain.
If you do happen to have leftovers, you can store them in the refrigerator for up to 4 days. This baked oatmeal freezes well in an airtight container for up to four months. Reheat frozen leftover baked oatmeal at reduced power in the microwave. Alternatively, thaw in the refrigerator, then warm up in the oven for 7 minutes at 350°F (180°C).
This easy-to-prepare dish is a nice switch up to your usual breakfast. After dinner, this can also be a healthy dessert topped with the Guilt free Banana Nice Cream. Whether you have this for breakfast or dessert, this single-serving lemon blueberry baked oatmeal is a winner!
Look, life’s too short for boring breakfasts. This Lemon Blueberry Baked Oatmeal for One brings bright, balanced flavor, great texture, big nutrition, and zero fuss. It’s solo-baking done right—meal-prep magic you’ll want a glass dish for. Go on—treat your brain, belly, and taste buds to some tangy, blueberry bliss today.
Related Recipes to Check Out
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Lemon Blueberry Baked Oatmeal for One
Ingredients
- ⅔ cup rolled oats (use gluten-free if gluten-sensitive)
- 2 tsp ground flaxseeds
- 2 Tbsp unsweetened applesauce
- 1 tsp lemon zest, packed, plus ½ tsp for garnish
- 1 ½ tsp lemon juice
- ½ cup frozen or fresh blueberries
- ¼ tsp ground cinnamon
- small pinch of ground cardamom
- 3 Tbsp Simple Homemade Date Syrup
- ⅔ cup plain unsweetened almond milk (or another plant-based milk)
- 1 Tbsp chopped walnuts
Instructions
- Preheat the oven to 350°F (180°C).
- Combine all ingredients, except the chopped walnuts, into a mixing bowl. Stir well to incorporate. Feel free to taste the mixture and add more date syrup, lemon juice, lemon zest, and spices to taste.
- Pour the oatmeal batter into a small glass or individual ceramic container. I used a meal prep container (without the lid). The batter will look a little "soupy" at first, but as it bakes, the oats and ground flaxseeds will absorb the moisture from the plant-based milk, apple sauce, and date syrup.
- Add chopped walnuts to the top.
- Bake at 350°F (180°C) for 30 minutes or until slightly browned on top. Enjoy!
Christina says
Made this snack to have something "sweet" during my Daniel Fast. it was delicious and just the treat I was looking for! thinking about making a batch with strawberries instead of blueberries. Thanks for sharing!
Holli says
I made this recipe and another one that I found on pinterest for my husband to have as his breakfasts at work while we are on the fast. He said this was his favorite. Looks like I will be making this again. Although my next one will be with the baked apples I made.
Thanks!
Gigi & Sersie says
Yay! We're so glad it's a hit. Yes, apples are a great idea. 🙂
Mindy says
If I am going to bake something for 30 minutes, I'd love for it to be food for the week! Leftovers make sticking to a plan easier. If we hit the 3 times button, does it multiply well? Just put it in a bigger bake dish, I imagine?
Gigi & Sersie says
Just multiply by 3. You'll need a 9x9 pan for that.
Utanf says
I would recommend this recipe as it was tasty but not too sweet, I enjoyed it for breakfast and for snack. Some of it I put and the fridge and some I froze serving in ziploc bags so I wouldn’t eat it all. As I went of to work stuck them in my purse and it defrosted beautifully for a driving snack. I would recommend!