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Lemon Raspberry Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 3 reviews
  • Author: Jessica
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 9 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Lemon Raspberry Baked Oatmeal is a sweet, tart, and bright breakfast perfect for a healthy start to your day. This gluten-free, meal prep-friendly recipe combines fresh raspberries and zesty lemon in a quick one-bowl bake that takes under 45 minutes to make. It’s wholesome, delicious, and easy to customize with your favorite toppings.


Ingredients

Wet 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

Dry Ingredients

  • 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


Instructions

  1. Preheat and prepare baking dish: Preheat oven to 375ºF and grease a 9×9 inch baking dish or similar size to prevent sticking.
  2. Whisk Wet Ingredients: In a large bowl, whisk together the eggs, avocado oil, pure maple syrup, milk, lemon juice, and vanilla extract until fully combined and smooth.
  3. Add Dry Ingredients: Stir in the gluten-free rolled oats, baking powder, and fine sea salt. Gently fold in the lemon zest and fresh raspberries, being careful not to break the berries too much.
  4. Bake: Pour the batter into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until the edges are golden and the center is set. Remove from oven and allow to cool slightly before serving.
  5. Serve and enjoy: Serve warm as a bowl with your favorite toppings such as extra maple syrup or honey, or let cool and cut into squares for an easy grab-and-go meal.

Notes

  • STORAGE – Keep covered at room temperature for up to 2 days or refrigerated for up to 4 days.
  • FREEZE – Cut into squares, wrap each individually in plastic wrap, then store in a freezer-safe bag for up to 3 months.
  • REHEAT – Microwave individual squares for 20-30 seconds, or warm on a baking sheet in a 350ºF oven/toaster oven for 5-10 minutes. To heat the whole pan, cover with foil and bake at 350ºF for 15-20 minutes.
  • Nutrition info excludes additional toppings.