Lemon poppyseed baked oatmeal is bright and flavorful and the perfect spring breakfast! Easy to make and loaded with amazing nutrients. A simple make ahead breakfast that tastes like dessert. Filled with lemon juice and zest for that vibrant lemon flavor, and poppyseed for the perfect little addition.
For the oatmeal:
1 Preheat oven to 350 degrees.
2 In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, lemon juice, lemon zest & vanilla extract.
3 Once combined, pour in the oats, poppy seeds, baking powder & sea salt. Mix until well combined. Pour into your well greased 9x9 baking pan.
4 Bake for about 30-35 minutes until center is set but still soft.
5 Makes about 6-9 servings depending on hunger level.
6 Once the oatmeal is completely cooled, add the glaze. If you're serving it all right now, go ahead and glaze it all. If not, the glaze soaks into the oatmeal once it's stored in the fridge. So store the actual baked oatmeal in the fridge and leave the glaze at room temperature. When you serve the oatmeal, just add the glaze!
For the glaze:
1 While the oatmeal is cooling, mix together the glaze ingredients in a small bowl until combined.
2 If you like it more drizzly, do more lemon juice. If you like it thicker so it'll have a nice white finish, do less lemon and more powdered sugar!
