Lemon Baked Oats

5 from 2 votes

These lemon baked oats are bright, filling and easy to meal prep, with a soft cake-like texture and sweet lemon curd pockets.

Prep Time5

Cook Time25

Total Time30

Allergen: Dairy, Eggs

Servings: servings

Calories: 234kcal

1 teaspoon of Butter
250 g of Oats (use certified gluten free oats to ensure this recipe is gluten free)
2 teaspoon of Baking powder
1 tablespoon of Chia seeds
1 tablespoon of Flaxseeds
500 ml of Skimmed milk
2 Eggs
1 tablespoon of Lemon juice
1 tablespoon of Lemon zest
4 tablespoon of Maple syrup
0.5 teaspoon of Vanilla extract
3 teaspoon of Lemon curd
2 tablespoon of White chocolate chips

Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5. Grease a 25x20cm (10x8") baking dish with 1 tsp of Butter.
Put 250 g of Oats, 1 tbsp of Chia seeds, 1 tbsp of Flaxseeds and 2 tsp of Baking powder into a large mixing bowl.
Add 500 ml of Skimmed milk, 2 Eggs, 0.5 tsp of Vanilla extract, 4 tbsp of Maple syrup, 1 tbsp of Lemon juice and 1 tbsp of Lemon zest. Mix well.
Pour the mixture into the greased baking dish. Add 3 tsp of Lemon curd in small dots on top and sprinkle over 2 tbsp of White chocolate chips.
Bake for 25 minutes.

Use fresh lemon zest for the best flavour. Most of the lemon flavour comes from the zest, not just the juice.
Do not overbake the oats. They should be set in the middle but still soft. If baked for too long, they can become dry. Every oven cooks differently, so if yours are still wobbly, then put them in for another 5-10 minutes.
Let the baked oats rest for a few minutes before slicing. They firm up as they cool slightly.
Dot the lemon curd over the top rather than stirring it all the way through. This gives you little bursts of lemon curd in each serving.
Grease the dish well so the oats don’t stick. This also makes serving and cleaning up much easier.
If your lemon is very large and juicy, you may want to use just half the juice to avoid making the mixture too sharp or too wet.

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