I’m a huge fan of baked oatmeal. I love making a batch of it, slicing it up and having it wait for me in the fridge everyday so I don’t have to think about breakfast. It’s especially good when I have extras in the freezer and can grab a chunk even when I haven’t prepped any for that week.
Recently I’ve been craving a lot of lemony things, likely because it’s summer and I tend to crave lemon in the summer, and then the other day I saw lemon coffee cake and thought, ‘I should make some lemon poppyseed bread.’
Then, after eating a piece of my pumpkin pie baked oatmeal with lunch (cutting smaller squares makes an awesome, satisfying snack), I decided lemon poppyseed baked oatmeal was going to be made when I got home.
I’ve eaten a few squares of it as snacks, one of which was at 1:30am when I was awake and hungry, and other times it’s been to keep me going until dinner.
It’s excellent smeared with a little cream cheese icing, a lemony drizzle (just lemon juice + icing sugar), on it’s own or even with ice cream. I tend to only eat baked oatmeal cold because I’m weird, but you do you.
However you eat it, enjoy!
- 1 C milk
- 1 C 2% plain greek yogurt
- 2 large eggs
- zest of 2 medium/large lemons
- juice of one lemon
- ½ cup sugar
- 3 tbsp poppyseeds
- ½ tsp baking soda
- 2¾ C quick rolled oats
- Preheat oven to 350F
- Combine milk, yogurt, eggs, lemon juice + zest, sugar, salt and poppyseeds. Whisk until well combined.
- Add the baking soda and whisk until dissolved then add the rolled oats. Stir until combined then pour in to an 8x8inch or 9x9inch baking dish.
- Place on the center rack of your oven and bake for 25 minutes or until the center feels just a little jiggly (there should still be some give when you gently press). Allow to cool in the pan, slice in to desired sized squares and place in the fridge, covered to chill (if desired).
You can eat this warm if you like, I just prefer it cold!