05 Jan Lemon Poppy Seed Baked Oatmeal
Lemon Poppy Seed Baked Oatmeal
By: Toby Amidor
Nutrition Information
- Serves: 6 pieces
- Serving size: ⅙th piece
- Calories: 204
- Fat: 4g
- Saturated fat: 1g
- Carbohydrates: 36g
- Sugar: 14g
- Sodium: 166mg
- Fiber: 5g
- Protein: 9g
- Cholesterol: 2mg
Cuisine: Breakfast
Prep time:
Cook time:
Total time:
Recipe by Amanda Godman on behalf of Toby Amidor Nutrition. Photo by Karman Meyer. All rights reserved.
Ingredients
- Nonstick cooking spray
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 tablespoon poppy seeds
- ¼ teaspoon salt
- 1 medium banana, mashed
- 1¼ cups unsweetened almond milk
- ¼ cup 100% maple syrup
- Zest and juice of ½ lemon
- 1 teaspoon vanilla extract
- ¾ cup nonfat plain Greek yogurt
- ½ cup blueberries, washed
Instructions
- Preheat the oven to 375°F and coat an 8-by-8-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine oats, baking powder, poppyseeds, and salt.
- In a separate large bowl, mix banana, almond milk, maple syrup, lemon zest and juice, and vanilla extract until smooth.
- Add the dry ingredients into the wet ingredients and mix to combine. Pour the mixture into the prepared baking dish,making sure it is even. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Remove the baking dish from the oven and allow to cool for at least 10 minutes..
- To serve, slice the baked oatmeal into 6 even slices. Place 1 slice into each of 6 bowls and top each with 2 tablespoons of Greek yogurt. Top with blueberries and enjoy.
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