Lemon Curd Baked Oats

Name: Lemon Curd Baked Oats
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: American
Ingredients: Cooking Oil Spray, to grease the ramekin; ½ cup / 40 grams blended Old Fashioned Rolled Oats (oat flour – note 1); ≈ ¼ cup / 25 grams Vanilla Protein Powder (I used PEScience Select Protein, a whey-casein blend – note 2); ½ TSP / 2 grams Baking Powder; 3 TBLS + 1 TSP / 50 grams Unsweetened Apple Sauce; 2 TBLS + 2 TSP / 40 grams Liquid Egg Whites (from a carton, or use 1 whole egg); 1 TBSP / 15ml freshly squeezed Lemon Juice; ≈ 3.5 TBSP / 50ml Unsweetened Almond Milk (or any plant-based or regular milk); 2.5 TSP / 10 grams granulated White Sugar Replacement, to taste (I used Lakanto Monkfruit Sweetener – note 3); ≈ ⅓ cup / 30 grams fresh Strawberries (or use frozen) – chopped; 1 TSP / 2 grams raw unsalted Sunflower Seeds; ½ TBSP / 5 grams Sugar-free White Chocolate Chips (optional – or use regular sweetened white chocolate chips); 2 pieces / 7 grams unsalted Walnuts; To Serve: 2 TSP / 10 grams Lemon Curd (store-bought or homemade), to taste

by Lavina // posted March 25, 2024

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Kick off your morning with these bright and zesty Lemon Curd Baked Oats that taste just like a cake! Packed with protein and fiber, full of juicy strawberries, white chocolate chips, crunchy walnuts and sunflower seeds, these baked oats are topped with a delightful, citrusy and sweet lemon curd!

Lemon curd baked oats in white ramekin with handles.

When it comes to spring, I love all things lemony, sweet and refreshing! This healthy Lemon Curd Baked Oats breakfast ticks all the right boxes!

We have here a bright and zingy lemon flavored blended baked oats base with crunchy walnuts, sunflower seeds, white chocolate chips and juicy pops of fresh strawberries! With lemon curd spread on top, these baked oats taste just like a decadent lemon cake!

I like to add protein powders to my baked oats to keep me full and energized for hours. The combination of vanilla protein powder and blended oats creates a delightful, nutritious soft lemon cake-like tasting breakfast!

If you love baked oats for breakfast, try some of my other delicious flavors! My carrot cake baked oats, Biscoff baked oats, and chocolate hazelnut baked oats are a few of my favorites!

Spoon digging up a bite of lemon curd baked oats from ramekin.

Why This Recipe Works

Quick and easy. All you need to do is mix, assemble and bake. That’s all there is to making these easy lemon curd baked oats!
Cake texture. Thanks to using unsweetened apple sauce, blended oats and a whey-casein protein powder, these baked oats have a moist and fluffy cake-like texture.
Healthy. Packed with protein and fiber and healthy fats, you can enjoy this nutritious and filling breakfast on any day of the week!
Scrumptious! The flavor combination of lemon, strawberries and white chocolate chips makes these baked oats taste like a decadent dessert even though it’s made with all things good for you!
Meal prep friendly. Make a few servings today to enjoy during the week for breakfast, as a dessert or snack!

Ingredient Notes and Substitutes

Labeled ingredients for lemon curd baked oats on a wooden board.

Blended Old Fashioned Rolled Oats: Either homemade blended oats or store-bought oat flour can be used.
Vanilla Protein Powder: I used PEScience Gourmet Vanilla Select Protein, a whey-casein protein blend. Although you can use any type of vanilla protein powder (whey, casein, or plant-based/vegan), note that plant-based protein powders absorb more liquid than whey or whey-casein protein. You’ll need to add more milk if using a plant-based protein powder. When it comes to baked oats texture, whey-casein and plant-based protein powders work best. Pure whey can result in a dryer texture in baked goods.
Baking Powder: To help our baked oats rise.
Unsweetened Apple Sauce: While the viral TikTok baked oats recipe calls for banana, I like using unsweetened apple sauce to yield a super soft and moist texture. Feel free to substitute with half of a small banana (mashed – about 50 grams) or 3 tablespoons of plain Greek yogurt instead.
Liquid Egg Whites: Binds the ingredients together and makes the baked oats rise. I use the type available in cartons as it’s convenient for baking needs but you can use the whites from an egg or a whole egg instead. The recipe will still work with a whole egg but nutrition facts will vary and a slightly longer baking time will be needed.
Lemon Juice: Freshly squeezed for the best bright lemon flavor!
Unsweetened Almond Milk: Or use any plant-based or regular milk.
White Sugar Replacement: I used Lakanto Classic Monkfruit Sweetener which is a blend of monk fruit and erythritol. Feel free to use regular granulated white sugar or other granulated or liquid artificial or natural sweetener of choice. Some natural sweetener options are maple syrup, honey, agave syrup or date syrup.
Strawberries: I used fresh but frozen will work too. Raspberries are another great option if you like fruit in baked oats.
Sunflower Seeds: For some healthy fats and crunch!
Sugar-free White Chocolate Chips: I used ChocZero brand but Lily’s White Chocolate Baking Chips are another excellent sugar-free option. Alternatively, use regular sweetened white chocolate chips. Leave them out if you prefer.
Walnuts: For more crunch and healthy fats. You can use any type of nuts you like.
Lemon Curd: The star ingredient of these lemon curd baked oats! Either store-bought or homemade will be delicious!

Full ingredient list and amounts are in the recipe card below.

How to Make Lemon Curd Baked Oats

Here’s a brief overview of how to make this recipe. Full detailed instructions are in the recipe card below.

Combine the dry ingredients. Mix together all the dry ingredients in a medium bowl until combined well.

Blended baked oatmeal dry ingredients in a bowl.

Add the wet ingredients. Stir in the wet ingredients until thoroughly combined.

Added wet ingredients to bowl with dry ingredients for blended baked oatmeal.

Add the mix-ins. Add most of the strawberries, sunflower seeds and white chocolate chips and gently mix to combine.

Baked oats batter in bowl with strawberries, white chocolate chips and sunflower seeds.

Assemble. Pour the batter into a lightly greased ramekin and top with the reserved toppings as well as the walnuts.

Lemon baked oats batter in ramekin topped with walnuts, sunflower seeds, strawberries and white chocolate chips.

Bake. Bake until risen and the edges have pulled away from the sides of the dish. Cool for a few minutes on a wire rack.

Serve! Spread lemon curd on top and enjoy warm!

Lemon curd baked oats batter closeup in ramekin.

Storing and reheating: If you prefer to enjoy these lemon curd baked oats later, wait until completely cool then wrap tightly with a sheet of aluminum foil. Store in the fridge for 3-4 days. When ready to eat, reheat in the microwave for 1 minute or so until warm throughout. Top with the lemon curd just before eating.

Cook’s Tips

Use a large enough baking dish, oven-safe bowl or ramekin. I find that a 12 or 14-ounce ramekin (about 1-½ cups) works best. It has enough space for the baked oats to rise and the batter won’t spill over the edges during baking. Another option is to use a shorter but wider baking dish or oven safe bowl and bake for 22-25 minutes for a cake-like texture. You can check if the baked oats are fully cooked by sticking a toothpick in the center. It should come out mostly clean.
Baking time and oven placement tips.
- Small sized ovens: Bake on the center rack for 25-27 minutes for a cake-like texture.
- Medium or large sized ovens: Bake on the 2nd rack from the top. This ensures that the center of the baked oats will be fully cooked in the center within 25-30 minutes. Avoid baking for longer than 30 minutes as it could lead to a dryer texture.
- Baked oats with a gooey center but firm exterior: Bake for 15-20 minutes.

Meal prep tips: Multiply the amounts for the recipe ingredients by the number of servings you would like to make by clicking on the ‘2x’ or ‘3x’ button at the top of the recipe card to display the ingredient amounts for 2 or 3 servings. Mix all the dry ingredients in a bowl, then add the wet ingredients and mix to combine. Fold in the mix-ins, then pour into multiple ramekins, oven safe bowls or baking dishes. Add the toppings and bake as indicated. Note that you may need to bake for slightly longer if making multiple servings. Once cooled, wrap tightly in a sheet of aluminum foil or cling wrap. Store in the fridge for 3-4 days. Reheat on high in the microwave for 1 minute or so until warm throughout. Then spread the lemon curd on top and enjoy.

Although lemon curd baked oats taste best when warm, you can also eat them at room temperature if preferred. Remove from the fridge 20-30 minutes before eating to allow the temperature to come up.

Variations

Add a lemon curd filling. Pour ⅔ of the batter in the ramekin, then add a tablespoon of lemon curd in the center. Cover with the rest of the batter before sprinkling on the toppings and baking.
Make it gluten-free. Be sure to use gluten-free certified blended oats and double check to ensure that the protein powder you’re using is free of gluten. For extreme sensitivities, I recommend making sure that all the ingredients you use are processed in a gluten-free facility to avoid cross-over contamination.
Make it vegan. Use a plant-based vanilla protein powder and a flax egg (¾ tablespoon of ground flaxseed mixed with 1 and ¾ tablespoons water makes a replacement for about 40 grams of liquid egg whites). Use 79ml / ⅓ cup of any type of plant-based milk as vegan protein powders absorb more liquid than whey or whey-casein protein powder blends.
Omit the strawberries or use other fruit. Leave out the strawberries if you prefer. Or use blueberries, raspberries, blackberries, etc.
Leave out the protein powder. Use a total of 60 grams of blended oats instead. You’re welcome to stir some almond butter or peanut butter into the batter to add more protein.

Closeup of spoon digging up a bite of lemon curd baked oats from ramekin.

FAQs

Does lemon curd need to be refrigerated?

Store-bought lemon curd needs to be refrigerated once opened. The number of months it should be consumed in after opening will be specified on the jar but it’s usually around 6 months. Homemade fresh lemon curd must be refrigerated and consumed within 1-2 weeks.

What’s lemon curd used for?

Lemon curd is used as a filling or topping in baked goods like cakes, tarts, pastries, muffins and these lemon curd baked oats. It can also be eaten on toast, with scones and crepes and swirled into yogurt for a citrusy snack.

Is lemon curd gluten-free?

Lemon curd is naturally gluten-free.

Spoon in ramekin with baked oats closeup and front view. Text overlay "Lemon Curd Baked Oats with Strawberries" and "thatspicychick.com".

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