This Lemon Raspberry Baked Oatmeal is sweet and tart! It’s perfect for a healthy and delicious make ahead breakfast that is really easy to make!
If you couldn’t tell from this post and this post, we eat a ton of baked oatmeal in this house. And by we, I mean my son and myself because my husband claims he doesn’t like it (eye roll) 🙂
There are a few things that I really love about baked oatmeal, it’s super easy to make! You literally just add all the ingredients to a bowl, mix, pour into a baking dish and then bake. Easy as that!
Baked oatmeal is great for meal prep. It keeps really well in the refrigerator or the freezer and is so easy to just grab in the morning. I honestly don’t even heat mine up before digging in.
I usually make baked oatmeal cups when I’m doing my breakfast meal prep because they come out perfectly portioned. But, today I felt like mixing it up and decided to just do one big pan of baked oatmeal instead. If you like, you can make baked oatmeal cups out of this recipe and you’ll get about 12-15.
Another thing I love about baked oatmeal is that it’s really healthy and you can pack it with all the extras you like! I have a vegan (no eggs needed!) base recipe that I always use and then I just add in whatever I’m feeling like that day.
I thought raspberries and lemon would be a great flavor combo for the summer. The lemon is tart and the raspberries are sweet and they compliment each other so nicely. Not to mention how gorgeous the raspberries are when they’re baked 🙂
I also make my baked oatmeal refined sugar free by only using a small amount of coconut sugar and pure maple syrup. I get a lot of questions about leaving those ingredients out completely and although I haven’t tried it myself, I think it would work great! Thankfully, this baked oatmeal recipe is pretty forgiving when it comes to subbing ingredients and leaving them out.
I hope you all enjoy this Lemon Raspberry Baked Oatmeal! It’s one of my favorite quick, easy and healthy make ahead breakfast recipes!
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Lemon Raspberry Baked Oatmeal
- Total Time: 45 minutes
- Yield: 12 1x
Description
This Lemon Raspberry Baked Oatmeal is tart and sweet and perfect for a healthy make ahead breakfast!
Ingredients
- 4 cups old fashioned oats, gluten free certified if necessary
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/3 cup unsweetened almond milk
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest, or more if you like!
- 1 1/2 cups chopped raspberries, you could use fresh or frozen
Instructions
- Pre-heat oven to 375 degrees F. Add all dry ingredients to a large bowl and mix until combined. Add the wet ingredients and mix again. I like to save about 1/2 cup of raspberries to place on the top of the oatmeal, it makes it pretty!
- Spray a 9×13 baking pan with cooking spray and pour in oatmeal mixture. Use a spatula to smooth out the top and place in the pre-heated oven.
- Bake oatmeal until cooked through and mostly firm to the touch, about 30 minutes. Let cool for 10-15 minutes before cutting.
Notes
I store my baked oatmeal in an airtight container in the refrigerator for up to 5 days.
I enjoy eating mine cold, but if you want you can re-heat in the microwave for about 45 seconds. Or, re-heat in a 375 degree oven for about 10 minutes.
Baked oatmeal can be frozen in an airtight container for up to 3 months.
If you want to make baked oatmeal cups out of this recipe, just use a 1/4 scoop to scoop the batter into your oatmeal tin and bake at the same temperature for about 20-25 mins. This recipe will make about 12-15 oatmeal cups.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Gluten Free, Vegan
Cant wait to try this, my daughter loves oatmeal. She eats it 3-4 mornings/week, getting raspberries today!
Thanks, Kathleen
I love baked oatmeal and lemon and raspberry sounds like an incredible combination. I need to make this soon!
Thanks, Sarah! It has been a regular around here lately 🙂
The raspberry + lemon combo sounds awesome! I just tested out a recipe with baked raspberries last week and was like, “Ooooh, I need to bake with raspberries more!” My mom loves oat recipes like this and I’m visiting her next week, so I might need to make these for her. Thanks for sharing!
Haha, I have been thinking that I need to bake with them more often too! They’re so pretty when baked too! Thanks so much, Nicole!
Can you explain the texture I should get? I’ve made baked oatmeal 2x now and it doesn’t stick together in bars or muffin form. More of a mush that breaks apart. Thanks!
Hi Julie! My baked oatmeal sticks together and you are able to cut it into bars and hold it in your hand and it should still keep its form. I bake it until it feels firm to the touch and then let it sit in the pan for 10-15 minutes for it to firm up even more. I hope that helps!
i love the flavor combination of raspberry and lemon!
Thanks! It’s so good!!
Hi! I just stumbled upon your website and this recipe looks amazing! Can I use reg milk in place of the almond milk? Thanks so much! I’m looking forward to trying out lots of your recipes!!!
Most definitely! Thank you! 🙂
HI Can you tell me the nutrition facts for this yummy recipe? Thank you!!
Hi Annie, I don’t currently have them up, but am working on getting them added to more of my recipes, sorry!
Does this recipe freeze well?
Yes! I’d just use an airtight container and it should freeze well up to 3 months 🙂
Hi Izzy!
I absolute love these they are amazing!!
Is there any chance I would be able to get the nutritional information for them??
Hi! I’m so glad you enjoyed them! I don’t currently have that information but am working on adding more nutritional information to my recipes 🙂
I’m not a raspberry fan, so I substituted frozen blueberries for the fruit and used lime juice and zest. I cooked them about 5 minutes longer and they turned out perfect and are very tasty.
★★★★★
I’m so glad to hear it!!