While lemon oatmeal might not seem like the most appealing breakfast choice to some, I found myself craving something citrusy and fruity, but also warm and comforting the other day.
I had a ton of lemons in the fridge just begging to be used up so, against my initial reservations, I decided to give an impromptu lemon oatmeal concoction a try.
Turns out, lemon oatmeal is delicious! I found myself thinking of lemon tarts and summer picnics, despite it being rather cloudy and overcast here in Northern California.
I’ve always liked oatmeal, but I will admit sometimes it feels a bit heavy in my stomach first thing in the morning. The great thing about this oatmeal recipe is that the lemon taste adds a light, refreshing spin to this otherwise rather dense food.
I also decided to add some unsweetened coconut flakes and lemon zest to the top of the oatmeal, just to give the dish a little extra color, vitamins, and healthy fats.
Oh, and did I mention? This delicious breakfast takes less than 5 minutes to make! It’s a win for your tastebuds and your early-morning sanity.
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Recipe: Coconut Lemon Tart Oatmeal
Prep Time: 3 Mins, Cook Time: 1 min, Total time: 4 mins
- ½ Cup quick oats
- 1 Tbsp stevia or sweetener of your choice
- 2 Tbsp fresh lemon juice (one whole fresh lemon)
- ¼ Cup unsweetened vanilla almond milk (or milk product of your choice)
- ¼ Cup unsweetened coconut flakes
- 1 Tsp lemon zest (or however much you prefer)
- Extra almond milk if you choose
*Scroll to the bottom of the page to view some FAQs about this recipe.
- In a normal-sized breakfast bowl, mix together the quick oats and granulated sweetener (in my case, stevia). Mix them together well so that the sweetener is evenly dispersed throughout the oats.
- Cut the lemon into four even sections (for maximum juice dispersal). Over a second, empty bowl, squeeze the juice out of all four lemon sections. Use a strainer or spoon to scoop out any seeds that may have fallen into the juice.
- Pour the now seedless lemon juice into the oat and sweetener mixture and gently stir it until the juice has somewhat dampened all of the oats.
- Add the almond milk to the mixture and stir until it’s well-mixed into the oats. Even out the top of the oatmeal mixture with a spoon so that it cooks evenly.
- Pop the bowl in the microwave and microwave on high for 45 – 60 seconds.
- While the oatmeal is microwaving, collect 1 tsp of zest from the rind of the lemon.
- Carefully remove the oatmeal from the microwave.
- If you prefer a somewhat wetter oatmeal, add a little extra almond milk to the dish and stir it in.
- Top the oatmeal with your lemon zest and the unsweetened coconut, and you’re ready to dig in!
- Calories: 269 kcal
- Fat: 12.6 g
- Cholesterol: 0 mg
- Sodium: 49.4 mg
- Carbs: 34.4 g
- Fiber: 7.2 g
- Sugar: 2 g
- Protein: 6.2 g
- Calcium: 7.4% DV
- Iron: 11% DV
- Potassium: 41.9 mg
- Vitamin A: 2.5% DV
- Vitamin C: 4% DV
Health benefits of oatmeal and lemon juice
Oatmeal has long been recommended by nutrition experts as a healthy breakfast food. A good source of both protein and fiber, it’s a great way to get your body ready for the day.
Oats are also gluten-free, whole-grain, and contain vitamins and minerals that your body needs, making it a healthy breakfast choice for nearly anyone.
Additionally, lemon juice is a good source of Vitamin C, and even has antibacterial and antifungal properties.
So, while it’s unlikely that eating oatmeal and lemon juice is going to make any drastic changes to your health on its own, they are both healthy foods, and they happen to taste great in this recipe!
Can I substitute rolled oats for quick oats?
You can and, actually, rolled oats are healthier than quick oats because they’re less processed. However, if using rolled oats please note that you may want to use a little less milk, and will want to microwave your oatmeal longer. (I’d recommend 90 seconds to 2 minutes.)
Can I substitute cow’s milk for nut milk?
In this case, I wouldn’t recommend it. Though the lemon juice should already be mixed into the oats when you add the milk, there is still a chance that the acidity of the lemon juice would curdle normal dairy milk, thus making it sour. Basically, you’d end up making buttermilk oatmeal instead of a lemon-tart tasting oatmeal.
Share your thoughts on this recipe!
This was the first time I’d ever tried lemon in my oats, and I was pleasantly surprised! What did you think?
Do you like the tartness of the recipe? Or are you more into sweeter breakfast foods? Share your thoughts in the comments below!