This lemon poppy seed baked oatmeal is an easy, make-ahead breakfast made with wholesome ingredients and topped with a creamy lemon yogurt glaze. Each slice packs 10g of protein and plenty of fiber to keep you full and satisfied.
If you’ve been around here for a bit, you know I’m a big fan of baked oatmeal. It’s one of my favorite make-ahead breakfasts because it’s easy, customizable and perfect for busy mornings.
I have so many variations on the blog already including this coffee cake baked oatmeal and blueberry baked oatmeal, but this lemon poppy seed version might be my favorite for spring. It’s bright, fresh and has a creamy yogurt lemon glaze takes it from a basic baked oatmeal to something that feels a little extra and totally crave-worthy.
Why I Love This Lemon Poppy Seed Baked Oatmeal
- Perfect for meal prep: Bake it once and you’ve got breakfast ready for the next few days.
- Packed with protein and fiber: Thanks to the Greek yogurt, oats and flax, each slice has 10g of protein plus plenty of fiber to keep you full.
- Simple ingredients: You only need a handful of pantry staple ingredients that you likely already have in your kitchen right now.
- Easy to make: Everything comes together in one bowl (or even right in your baking dish), with simple, wholesome ingredients.
Ingredients Needed
- old fashioned rolled oats – the base of this baked oatmeal. Rolled oats give the best texture. Quick oats can work, but the texture will be softer.
- poppy seeds – adds that classic lemon poppy seed flavor and a little texture. If you’re looking for more recipes with poppy seeds, try my lemon poppy seed muffins or poppy seed chicken pasta salad.
- ground flaxseed – boosts the fiber and helps bind everything together. If you don’t have this on hand you can swap it with chia seeds or skip it all together.
- unsweetened almond milk – keeps the oatmeal moist without adding extra sweetness. You can use any milk you have on hand.
- full-fat Greek yogurt – adds creaminess and a protein boost while helping create a tender texture. If you need this recipe to be dairy-free you can swap the Greek yogurt for a dairy-free yogurt, but the protein content may be lower.
- maple syrup – the perfect natural sweetener for this baked oatmeal that pairs nicely with the lemon flavor.
- lemon juice and lemon zest – the star of the show! Both combined bring a bright, fresh lemon flavor to the oatmeal.
- lemon yogurt glaze – totally optional, but highly recommended! This simple glaze made with Greek yogurt, lemon juice and maple syrup takes this baked oatmeal to the next level.
Find the full ingredient list with measurements in the recipe card below.
How to Make Lemon Poppy Seed Baked Oatmeal
Step 1: In a large bowl (or directly in the baking dish), stir together the oats, poppy seeds, flaxseed, baking powder and salt until combined.
Step 2: Pour in the almond milk, Greek yogurt, lemon juice, lemon zest, maple syrup, melted coconut oil and vanilla. Stir until everything is well combined.
Step 3: If you mixed everything in a bowl, pour the mixture into your baking dish and spread it into an even layer. If you mixed it right in the dish, simply smooth out the top.
Bake for 45–50 minutes, until the center is set.
Step 4: While the baked oatmeal is cooling, add the glaze ingredients to a small bowl.
Step 5: Whisk the lemon yogurt glaze ingredients together until smooth.
Step 6: Once the baked oatmeal is cool, drizzle or spread the glaze over the top before slicing and serving.
Brittany’s Recipe Tips!
- Let it cool before slicing: Give it 5–10 minutes to set up after baking so you get clean slices.
- Meal prep: Bake a batch at the start of the week and portion into individual slices for an easy grab-and-go breakfast. Store the glaze separately and add just before serving for the best texture.
How to Store & Meal Prep
Baked oatmeal is one of my favorite meal prep breakfasts because you can make a batch ahead of time and have an easy, ready-to-go option for busy mornings. If you love prepping breakfast in advance, be sure to also try my make ahead breakfast casserole or cottage cheese egg bites.
- In the refrigerator: Let the baked oatmeal cool completely, then cover or transfer to an airtight container. Store in the fridge for up to 4–5 days.
- In the freezer: Slice into portions and store in a freezer-safe container for up to 2–3 months. For best results, freeze without the glaze and add it after reheating.
- Reheating: From the fridge, warm individual slices in the microwave, oven or toaster oven until heated through. From frozen, thaw overnight in the fridge or reheat directly from frozen until warmed through.
Frequently Asked Questions
Yes, you can, but the texture will be softer and less hearty.
You can swap the Greek yogurt for a dairy-free yogurt, but the protein content may be lower. If you’re looking for a higher-protein dairy-free option, I recommend Siggi’s Plain Plant Based Yogurt, which has 11 grams of protein per serving.
Nope! It’s optional, but highly recommended as it adds a creamy, lemony finish.
The center should be set and not jiggly, and the edges will be lightly golden. You can also test it by inserting a toothpick into the center. If it comes out mostly clean, it’s done.
More Baked Oatmeal Recipes to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
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Preheat oven to 375°F and spray an 8×8 baking dish with non-stick cooking spray.
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Add the oats, poppy seeds, flaxseed, baking powder and salt to a large mixing bowl or directly to your prepared baking dish. Stir to combine.
2 cups old fashioned rolled oats, 1 Tablespoon poppy seeds, 1 Tablespoon ground flaxseed, 1 teaspoon baking powder, ½ teaspoon sea salt
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Add the milk, yogurt, maple syrup, lemon juice, lemon zest, oil and vanilla. Stir everything together until well combined and no dry spots remain.
1 ½ cups unsweetened almond milk, 1 cup full-fat greek yogurt, ¼ cup lemon juice, Zest from 1 lemon, ⅓ cup maple syrup, 1 Tablespoon melted coconut oil, 1 teaspoon vanilla
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If mixing in a bowl, pour the mixture into your prepared baking dish and spread evenly. If mixing in the dish, simply smooth the top. Bake for 45–50 minutes, or until the center is set and the top is lightly golden. Let cool for 5–10 minutes while making glaze.
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To make the glaze, add the Greek yogurt, maple syrup and lemon juice to a small bowl. Whisk until smooth and creamy. Taste and adjust as needed. Add a little more maple syrup for sweetness or more lemon juice for extra lemon flavor.
¼ cup full-fat greek yogurt, 1 Tablespoon maple syrup, ½ Tablespoon lemon juice
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Once the baked oatmeal has cooled slightly, drizzle the glaze over the top or spread it evenly across before slicing and serving.
- Make it dairy-free: Swap the Greek yogurt for a dairy-free yogurt. Just note the protein content may be lower depending on the brand.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze individual slices for up to 2–3 months and reheat before serving in the microwave, oven or toaster oven.
Serving: 1/6 recipe (w/ glaze) | Calories: 287kcal | Carbohydrates: 43g | Protein: 10g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 332mg | Potassium: 222mg | Fiber: 5g | Sugar: 16g
Nutrition information is automatically calculated, so should only be used as an approximation.
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