Raspberry Baked Oatmeal

raspberries and lemon next to pieces of raspberry baked oatmeal and white baking dish

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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!


  • 2 large eggs
  • 3 tablespoons avocado oil (or light olive oil)
  • 1/4 cup pure maple syrup
  • 1.25 cups milk of choice
  • 1/4 cup lemon juice (about 1 lemon)
  • 1/2 teaspoon vanilla extract
  • 2.25 cups gluten free rolled oats
  • 1 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 1 tablespoon lemon zest (zest of 2 lemons)
  • 1 cup (6 ounces) fresh raspberries


  1. Preheat oven to 375ºF and grease 9×9 baking dish (or similar size).
  2. Whisk Wet Ingredients: In large bowl whisk together eggs, oil, maple syrup, milk, lemon juice and vanilla extract.
  3. Add Dry Ingredients: Add in rolled oats, baking powder and salt. Fold in lemon zest and raspberries gently.
  4. 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.
  5. Serve this raspberry baked oatmeal with your favorite toppings, a little extra maple syrup or honey and enjoy!


STORAGE – Cover and store at room temperature for 2 days or in the fridge for 4 days.

FREEZE – Cut into squares and wrap each one in plastic wrap. Transfer to a plastic freezer storage bag and freeze for up to 3 months.

REHEAT – Pop one square in the microwave for 20-30 seconds, or on a baking sheet in a 350ºF oven or toaster oven for 5-10 minutes. To reheat the entire pan, cover with aluminum foil and bake in a 350ºF oven for 15-20 minutes.