Lemon Raspberry Baked Oatmeal is a sweet, tart and bright way to start your morning. It’s a super quick and easy one bowl recipe ready in under 45 minutes! Healthy, gluten-free and meal prep friendly!
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Extra raspberries on hand? Be sure to make lemon raspberry bread, raspberry sweet rolls, raspberry chocolate chip muffins and raspberry chocolate chip smoothie.
Why You’ll Love This Recipe
- Heart healthy thanks to tender oats and fresh raspberries!
- Fruit forward and bursting with juicy, sweet summer berries, plus a hint of lemon.
- One-bowl treat that can be served in one of two ways!
- Meal prep worthy – breakfast and snacks for the week, done.
Main Ingredients
Raspberry baked oats requires a few healthy pantry ingredients, fresh lemons and gorgeous raspberries. Here’s a look at what we need:
- eggs – the eggs help bind and lift the batter. For a vegan spin, try replacing the eggs with two flax eggs instead (I have not tested this myself, but please leave a note in the comments if you do!)
- oil – feel free to use avocado oil (neutral), light olive oil (fruity) or melted and cooled coconut oil (sweet).
- maple syrup – for sweetness and to add moisture. Runny honey is a good sub.
- milk of choice – Use any dairy-free milk you have on hand – almond milk, cashew milk, oat milk or soy milk. Regular dairy milk can also be used.
- lemons– for tang and fresh citrus taste. You will need 1/4 cup juice from approxitmately 1-2 lemons, depending on how juicy your lemons are. And some lemon zest.
- gluten-free rolled oats – I love Bob’s Red Mill certified gluten-free rolled oats. Old-fashioned rolled oats are necessary for a chewy texture. Instant or quick oats do not work well with this recipe.
- raspberries – one clam shell (6 ounces) of fresh raspberries is all you need. Feel free to use frozen raspberries (no need to thaw!) when raspberries are not in season.
Inspiring Mix-In’s
If you’d like to add a little pizazz, try adding in any of the following mix-in’s to truly make it your own:
- 1/2 cup dark, milk or white chocolate chips
- 1/2 cup shredded coconut or chopped dried apricots
- 1/2 teaspoon ground cinnamon
- 1 Tablespoon chia seeds (adds a boost of fiber and omega-3’s!)
How to Make
Baked oatmeal with raspberries is a cinch to make – simply mix the dry into wet ingredients and then bake until golden brown!
Preheat oven to 375ºF. Lightly grease a 9×9 inch baking dish (or similar size) with oil.
1. Wet ingredients: In a large bowl whisk together eggs, oil, maple syrup, milk, lemon juice and vanilla extract until smooth and emulsified.
2. Dry ingredients: To the same bowl, Add rolled oats, baking powder and salt.
3. Gently fold in lemon zest and raspberries, trying your best not to squish the berries. You can even add extra full raspberries, pressed into the top, for a pretty presentation.
4. Bake in the center of the oven for 35-40 minutes, or until the edges are golden and the middle is set.
NOTE: Bake time will vary based on the size of the baking dish.
Serving Suggestions
Enjoy this raspberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey, yogurt or some heavy cream. You can also serve it in two ways:
- Bowl: No need to wait for it to cool. Scoop the raspberry oatmeal when it’s still piping hot into serving bowls. Top with maple syrup, peanut butter, almond butter, chia seeds, hemp hearts, chocolate chips or whatever your heart desires. Fresh fruit is always a good addition too!
- Individual Squares: Allow the lemon raspberry oatmeal to cool for at least 20 minutes. Then, cut into large or small squares. Wrap the leftover squares in parchment paper and stash in the fridge to enjoy as a grab-and-go breakfast or snack throughout the week!
Storing, Freezing & Reheating Instructions
This raspberry lemon oatmeal will keep for up to 2 days at room temperature or up to 4 days in the fridge. Just make sure it’s covered or in an airtight container.
Freezer Instructions: Cool completely. Then, cut the raspberry oatmeal into individual squares (either big or small), wrap each one tightly in plastic wrap, then transfer to a plastic freezer storage bag. Freeze for up to 3 months.
Warm the entire pan: Tent with foil. Reheat in a preheated 350ºF oven for 15-20 minutes.
Reheat individual squares: Pop a square in the microwave for 20-30 seconds. OR, set on a baking sheet and bake in a 350ºF oven or toaster oven for 5-10 minutes.
Recipe Tips & Notes:
- Zest the lemons first. Whole lemons are easier to zest than lemons that have been cut and squeezed. Set the zest aside until ready to use.
- Fold in raspberries. This prevents the berries from bleeding into the batter. That being said, a marbled effect never hurt either.
- Spread into all corners. Make sure to spread the batter and oats into all four corners of your baking dish for even baking.
If you make this Lemon Raspberry Baked Oatmeal recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Raspberry Baked Oatmeal
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
Instructions
- Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
- Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk, lemon juice and vanilla extract.
- Add Dry Ingredients: Add in rolled oats, baking powder and salt. Fold in lemon zest and raspberries gently.
- Bake: Transfer batter to prepared baking dish and bake for 35-40 minutes or, until edges are golden and middle is set. You can serve immediately bowl style, or wait about 20 minutes to serve as squares.
- Serve this raspberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!
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