Low FODMAP Oven Easy

Low FODMAP Blueberry Baked Oatmeal

Individual baked oatmeal cups bursting with blueberries and bright lemon zest. A cozy, satisfying breakfast.

Prep Time
5m
Cook Time
15m
Total Time
20m
Servings
1
Low FODMAP Blueberry Baked Oatmeal

Instructions

  1. 1

    Preheat oven to 350°F (180°C).

  2. 2

    Mash the banana with a fork in a mixing bowl.

  3. 3

    Add the oats, milk, salt, and lemon zest. Stir everything together.

  4. 4

    Gently fold in the blueberries.

  5. 5

    Transfer mixture to a small oven-safe dish or ramekin.

  6. 6

    Bake for 15 minutes until set and lightly golden on top.

  7. 7

    Serve warm with a dollop of lactose-free yogurt if desired.

FODMAP Notes

Oats are low FODMAP at 1/2 cup per serving. Blueberries are safe at 1/4 cup - this recipe uses even less. Use a firm banana for lower FODMAP content. Lemon zest adds brightness without adding FODMAPs.

Tips

  • 💡 Use frozen blueberries in winter
  • 💡 Add a drizzle of maple syrup for extra sweetness
  • 💡 Sprinkle with chopped walnuts
  • 💡 Make multiple servings in a muffin tin
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Recipe Notes

This simple baked oatmeal is both filling and delicious. The lemon zest brightens the blueberries and makes the whole dish taste fresh.

Substitutions

  • Berries: Raspberries or strawberries
  • Citrus: Orange zest
  • Milk: Almond or oat milk

Storage

  • Best: Serve immediately
  • Make ahead: Prep the night before, bake in the morning

FODMAP Stacking Note

One serving is low FODMAP. All ingredients are portioned appropriately.

  • Low FODMAP Baked Oatmeal
  • Low FODMAP Peanut Butter Overnight Oatmeal
  • Low FODMAP Blueberry Pancakes