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Lemon Raspberry Baked Oatmeal

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5 from 1 review

  • Author: She Likes Food
  • Total Time: 45 minutes
  • Yield: 12 1x


This Lemon Raspberry Baked Oatmeal is tart and sweet and perfect for a healthy make ahead breakfast!


  • 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


  1. 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!
  2. 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.
  3. Bake oatmeal until cooked through and mostly firm to the touch, about 30 minutes.  Let cool for 10-15 minutes before cutting.


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