Raspberry & Lemon Baked Oatmeal

With sweet raspberries and a kick of lemon, this gluten free baked oatmeal is an easy make-ahead breakfast your whole family will love!

Prep:
10
minutes
Cook:
30
minutes
TOtal:
50
minutes

Ingredients

  • 2 Tbsp. coconut oil, melted (or butter)
  • 1/2 c. yogurt or applesauce
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 1 tsp. vanilla
  • Zest & juice from 1/2 lemon
  • 2 eggs
  • 1/2 c. flour (I used oat)
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. milk (can use dairy free)
  • 2 c. old-fashioned or rolled oats
  • 3/4 c. fresh or frozen raspberries, chopped
  • 1/3 c. white chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, vanilla, lemon zest and juice, eggs, flour, baking powder, and salt. Carefully whisk in the milk. Then, stir in the oats and raspberries. Next, pour into 12-14 lined muffin cups or a 9x13 greased baking dish. Bake for 30-35 minutes.
  2. In a small bowl, melt the white chocolate chips in the microwave, stirring after 20-second increments. Use a piping bag or fork to drizzle over the oatmeal.
  3. Store leftovers in the fridge.