This fantastic lemon poppy seed baked oatmeal is a variation on my toasted almond and blueberry baked oatmeal recipe I've shared before. The idea for this little baby was born after my daughter and husband made lemon poppy seed muffins last weekend. Hmmm...I thought as I ate my fifth muffin. There has to be a somewhat healthier way to take care of this craving.
So this recipe is my attempt to get my crisp, lemon + frosting fix, without all the butter and calories of a muffin. Oh yeah, and it has the added bonus of being gluten free!
2 1/2 cup oats (for this one I used steel cut oats)
2 1/2 cups milk
2/3 cup of lemon juice
1 cup sugar
2 tsp vanilla extract
2 tsp poppy seeds
1 cup powdered sugar
1 Tbsp milk
1. Preheat your oven to 375 degrees. Lightly grease a 9 x 9 glass baking dish and set aside. In a bowl, whisk together your milk, eggs, sugar, lemon juice and vanilla.
2. Add your oats and poppy seeds and stir into your milk mixture, then pour into your greased baking dish. Let sit for about 15 minutes.
3. Bake at 375 degrees for about 45 minutes. While your oatmeal is baking, make your simple glaze by mixing your powdered sugar and 1 Tbsp milk together with a whisk.
4. Remove your oatmeal and let sit for about 5 minutes. Drizzle your glaze over the top, and serve!
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