Name: Lemon Raspberry Baked Oatmeal Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 2 large eggs; 3 tablespoons avocado oil, or light olive oil; ¼ cup pure maple syrup; 1 ¼ cups milk of choice; ¼ cup lemon juice (about 1 lemon); ½ teaspoon vanilla extract; 2 ¼ cups gluten free rolled oats; 1 teaspoon baking powder; ⅛ teaspoon fine sea salt; 1 tablespoon lemon zest (zest of 2 lemons); 1 cup fresh raspberries

Jump to Recipe· 4.1 from 3 reviews

If you’re looking for a bright and refreshing way to start your day, this Lemon Raspberry Baked Oatmeal Recipe is exactly what you need. It perfectly balances the sweet tartness of fresh raspberries with the zesty vibrancy of lemon, all baked into a warm, comforting dish that’s ready in under 45 minutes. Whether you’re aiming for a healthy gluten-free breakfast or a quick meal prep option, this baked oatmeal will become your new favorite morning treat.

Ingredients You’ll Need

A clear glass bowl sits in the center on a white marbled surface, filled with a creamy, pale mixture that has yellow streaks, likely from lemon zest or egg yolk, with small bubbles on top. Inside the bowl is a silver whisk resting diagonally. Around the bowl are three small white dishes: one filled with light brown rolled oats, one with bright red raspberries, and one small plate with shredded yellow lemon zest. Nearby, on the white marbled surface, there are two brown eggshell halves. The scene is bright and clean, showing a light, fresh preparation stage. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lemon Raspberry Baked Oatmeal Recipe plays a vital role, effortlessly blending to create layers of flavor and texture. From the fluffy oats to the bright lemon zest and juicy raspberries, these simple pantry staples come together to make something truly special.

2 large eggs: Provide structure and a light, fluffy texture to the oatmeal.
3 tablespoons avocado oil: Adds healthy fat and a subtle richness without overpowering flavors.
¼ cup pure maple syrup: Naturally sweetens and balances the tartness of the fruit.
1 ¼ cups milk of choice: Keeps the oatmeal creamy; you can use dairy or plant-based milk.
¼ cup lemon juice: Delivers bright citrus flavor that wakes up your taste buds.
½ teaspoon vanilla extract: Deepens the flavor and adds a lovely aromatic touch.
2 ¼ cups gluten free rolled oats: The wholesome base that makes this dish hearty and filling.
1 teaspoon baking powder: Ensures the oatmeal rises slightly for a soft, tender bite.
⅛ teaspoon fine sea salt: Enhances all the flavors and balances the sweetness.
1 tablespoon lemon zest: Intensifies the lemony brightness with fragrant oils from the peel.
1 cup fresh raspberries: Bursting with juicy sweetness and a touch of tartness, they add gorgeous color and freshness.

How to Make Lemon Raspberry Baked Oatmeal Recipe

Step 1: Prep Your Oven and Dish

Start by preheating your oven to 375ºF and greasing a 9×9-inch baking dish or one of similar size. This ensures your delicious oatmeal won’t stick and gets beautifully golden around the edges.

Step 2: Whisk the Wet Ingredients

In a large bowl, combine your eggs, avocado oil, pure maple syrup, milk, freshly squeezed lemon juice, and vanilla extract. Whisk until everything is smooth and homogenous, which creates the perfect base for the oats to soak in those luminous flavors.

Step 3: Add Dry Ingredients

To the bowl, add the gluten-free rolled oats, baking powder, and fine sea salt. Gently fold in the lemon zest and fresh raspberries to avoid breaking the berries too much, preserving their vibrant integrity and juicy bursts in every bite.

Step 4: Bake to Perfection

Pour the batter into your prepared baking dish, spreading it out evenly. Bake for 35 to 40 minutes until the edges are golden and the center is set, filling your kitchen with tantalizing aromas. You can dive in straight from the oven or wait 20 minutes to cool and slice it into squares for a neat presentation.

How to Serve Lemon Raspberry Baked Oatmeal Recipe

A square bar of oat and raspberry bake sits on a small white plate. The bar has two visible layers: a golden, crumbly oat base mixed with oats and raspberries that add bright red spots through the textured slice. The raspberry pieces look juicy and soft, slightly embedded in the oat mix. The plate rests on a white marbled surface with a blurred background showing a white bowl filled with more raspberries, two whole yellow lemons, and a tall bottle of milk. There is also a single raspberry placed nearby on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider topping your baked oatmeal with a drizzle of extra maple syrup or honey for added sweetness. Fresh lemon zest or a few whole raspberries on top provide eye-catching color and enhance the fresh citrus-berry flavors. A dollop of Greek yogurt or a sprinkle of toasted nuts can add creaminess and crunch.

Side Dishes

Pair this delightful baked oatmeal with a fresh fruit salad or a simple green smoothie to create a wholesome breakfast spread. A cup of your favorite herbal or citrus-infused tea will complement the lemony notes beautifully.

Creative Ways to Present

For a fun brunch twist, serve the Lemon Raspberry Baked Oatmeal Recipe in individual ramekins or mason jars. Layer with yogurt and granola for parfait-style servings that look stunning and add an engaging texture contrast to the baked oats.

Make Ahead and Storage

Storing Leftovers

After enjoying your lemon raspberry baked oatmeal, cover and store any leftovers at room temperature for up to 2 days or keep them refrigerated for up to 4 days. This makes for a convenient grab-and-go breakfast or snack throughout the week.

Freezing

To freeze, cut the baked oatmeal into individual squares, wrap each one tightly in plastic wrap, and place them all in a freezer-safe bag. They will maintain their fresh flavor and texture for up to 3 months, ready to be thawed whenever you need a quick, nourishing breakfast.

Reheating

Reheat your frozen or refrigerated squares by microwaving for 20 to 30 seconds or warming them in a toaster oven or conventional oven at 350ºF for 5 to 10 minutes. To reheat a whole pan, cover with aluminum foil and heat in the oven for 15 to 20 minutes. This way, it tastes just like freshly baked.

FAQs

Can I use other fruits instead of raspberries?

Absolutely! Blueberries, strawberries, or blackberries work beautifully, each giving a unique twist to this Lemon Raspberry Baked Oatmeal Recipe’s flavor profile. Just be mindful of the moisture content, which can affect baking time.

Is this recipe suitable for a gluten-free diet?

Yes, as long as you use certified gluten-free rolled oats, this recipe is perfect for anyone avoiding gluten. It’s naturally wholesome and safe without sacrificing taste or texture.

Can I make this vegan?

To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk. The avocado oil and maple syrup already align with vegan preferences.

How do I know when the baked oatmeal is done?

The oatmeal is ready when the edges turn a lovely golden brown and the center is set, not jiggly. A toothpick inserted in the middle should come out mostly clean with a few moist crumbs.

Can I add nuts or seeds to this recipe?

Definitely! Toss in some chopped almonds, walnuts, or pumpkin seeds to the batter or sprinkle on top before baking. They add a fantastic crunch and extra nutrition, complementing the soft texture of the baked oats.

Final Thoughts

This Lemon Raspberry Baked Oatmeal Recipe is an absolute joy to make and even more delightful to eat. Its vibrant lemony brightness combined with juicy raspberries creates a comforting yet fresh breakfast option that fits any lifestyle. I hope you’ll give it a try soon and let it become one of your go-to recipes for a cheerful morning boost!

Lemon Raspberry Baked Oatmeal Recipe

Ingredients You’ll Need