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!

Spring time is here and the living is easy! Ok, that's probably not true, but spring weather is here to stay and we have summer to look forward to!

For me- that means time for ALL of the citrus! Lemons, limes, and oranges will happily flavor many of my dishes for the next few weeks. Plus, who doesn't love a good kick of Vitamin C???

This week, I used lemon and fresh raspberries to flavor my baked oatmeal. Prepping breakfast on Sunday is a great way to help weekday mornings run a bit smoother. Plus, I always look forward to my flavorful and mush-free morning oats!

Lemon and Raspberry Baked Oatmeal in Baking Dish

Basic Baked Oatmeal Ingredients

Old-Fashioned or Rolled Oats: This healthy whole-grain provides both fiber and protein.

Maple Syrup: For a natural sweetness. I also add some brown sugar.

Eggs: These help to bind all of the ingredients together.

Applesauce or Yogurt: Either one will work! This gives the oatmeal a touch of extra sweetness and keeps the oatmeal from drying out while baking.

Flour: The secret to my mush-free baked oatmeal! Flour plus baking powder brings this dish closer to a cake/muffin texture.

Milk: Both dairy and dairy free varieties work well.

Mix-Ins: Strawberries, blueberries, apples, pears, chocolate chips, pecans, walnuts, peanut butter, cinnamon, cream cheese, caramel sauce…the possibilities are endless!

Baked Oatmeal Tips

  • There are so many possible flavor combinations! Add some chopped pecans, almonds, or white chocolate chips.
  • Adding a bit of oil or butter provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
  • Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge.
  • Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
  • Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.

What should I serve with baked oatmeal?

    ♦ Fresh Fruit

    ♦ Greek Yogurt

    ♦ Eggs

Slice of Baked Oatmeal with Lemon and Raspberries

Craving more baked oatmeal???

        - Strawberry Cheesecake Baked Oatmeal

        - S'mores Baked Oatmeal

        - Shoo Fly Baked Oatmeal

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
min
cook:
30
min
total:
50
min
Author:

Kelly

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.

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