Lemon Baked Oatmeal Cups are an easy grab and go breakfast perfect for busy mornings. Made with hearty oats, maple syrup, poppy seeds, almonds and bursting with fresh lemon.
Breakfast is without a doubt, our favorite meal of the day. During the busy school week, we love having some easy breakfast options that we can enjoy throughout the week.
Breakfast egg muffins, energy bites, granola bars and baked oatmeal cups are the ones we always have in the fridge and freezer.
Here are a few that we usually rotate between:
- Almond Butter Baked Oatmeal Cups
- Apple Cinnamon Baked Oatmeal Cups
- Banana Nut Baked Oatmeal Cups
- Berry Baked Oatmeal
- Blueberry Lemon Coconut Baked Oatmeal
- Carrot Cake Baked Oatmeal Cups
- Cinnamon Apple Baked Oatmeal
- Peanut Butter Baked Oatmeal with Chocolate
- Honey Nut Baked Oatmeal Cups
- Lemon Almond Baked Oatmeal Cups
- Raspberry Baked Oatmeal Cups
- Pumpkin Baked Oatmeal Cups
- Strawberry Baked Oatmeal Cups
LEMON BAKED OATMEAL CUPS
These lemon baked oatmeal cups come together easily in just one bowl and are perfect for chilly winter mornings. They’re soft, chewy and remind me of a healthier lemon poppyseed muffin that you get at the coffee shop.
They’re gluten free, refined sugar free, dairy free and made with hearty and nutritious oats, bright lemon, poppy seeds, almond milk and maple syrup.
Perfect as a snack or to take on the go when you don’t have time to eat breakfast at the table. Just make them ahead of time and heat them up for a quick-on-the-go breakfast.
Or you can even make them the day of when you want to switch out your regular bowl of oats and still want something warm and hearty.
Lemon baked oatmeal cups are also perfect for meal prep and freezer-friendly. My kids love helping me make a big batch every week so they can grab one when they’re ready to run out the door. You can eat them hot or cold and top them with whatever you like.
HOW TO MAKE LEMON BAKED OATMEAL CUPS:
To make these lemon poppyseed baked oatmeal cups:
- Start by combining one egg (or a flax-egg for vegan), almond milk and melted coconut oil. Stir in the maple syrup, baking powder, lemon juice, lemon zest, almond extract and poppy seeds and finally fold in the oats.
- Fill greased muffin tin or silicone muffin liners with the batter.
- Bake at 350 F for 17-23 minutes, or until set.
- Allow to cool pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
This recipe for lemon baked oatmeal takes only 10 minutes to mix up and another 20 minutes to bake. And the best part is that you won’t have to skip breakfast on those rushed mornings. Just grab one from the freezer and pop it in the microwave for 30-45 seconds and breakfast is ready!
USE YOUR FAVORITE COMBINATION OF SWEETENERS.
These baked oatmeal cups are refined sugar-free and use maple syrup to sweeten them up. Feel free to swap or add additional honey, coconut sugar, date puree, or your favorite low-carb sweetener instead.
HAVE FUN WITH YOUR ADD-INS
Fold in or sprinkle any add-ins of your choice. Coconut chips, freeze-dried fruit, chopped nuts or chocolate chips add texture and flavor. Or make a batch with several different flavors and customize individual cups for picky eaters.
HOW TO STORE LEMON BERRY BAKED OATMEAL CUPS
Store baked oatmeal cups in the refrigerator in an airtight container for up to five days. Or wrap them up individually and store in the freezer for up to 3 months. Reheat in the microwave or toaster oven to enjoy throughout the week.
You can serve as is, or top them with some fresh fruit, maple syrup, yogurt, almond milk, nut butter or some jam to liven things up.
More oatmeal recipes you might like:
Lemon Baked Oatmeal Cups are an easy grab and go breakfast perfect for busy mornings. Made with hearty oats, maple syrup, poppy seeds, almonds and bursting with fresh lemon.
- 1 1/2 cups unsweetened almond milk , or milk of your choice
- 2 large eggs (or use flax eggs for vegan) (For each flax egg - 1 tablespoon flax seed + 3 tablespoons water)
- 1/2 cup maple syrup OR honey
- 4 teaspoons melted coconut oil OR avocado oil *coconut oil will harden with any cold liquids - this is totally normal and will melt down once baked
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon sea salt
- juice & zest from 1 lemon
- 1/2 teaspoon almond extract
- 1 tablespoon poppy seeds , if possible
- 1 tablespoons sliced almonds for topping
- 3 1/2 cups old-fashioned rolled oats , use gluten free as needed
- Preheat oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin with non-stick cooking spray or line baking sheet with silicone liners. Set aside.
In a large bowl, whisk together the eggs, milk, maple syrup, coconut oil, vanilla, baking powder, cinnamon and salt.
- Stir in the lemon juice, lemon zest, almond extract and poppy seeds. Fold in oats.
- Divide batter evenly into prepared muffin tin or silicone muffin liners. Press tops with sliced almonds.
- Bake in preheated oven for 17-23 minutes, or until set.
- Allow to cool in the pan for 10 minutes before removing from tin. Enjoy immediately or freeze in a freezer-safe bag or container for up to 3 months. Reheat in the microwave when ready to enjoy.
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