lemon raspberry baked oatmeal

$6.69 recipe / $0.84 serving
by Beth - Budget Bytes
4.70 from 10 votes
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During the hot summer months all I ever want to eat is lemon raspberry slushies. There’s something about that sweet tart flavor that I find ultra refreshing.

Lemon raspberry muffins are also pretty tasty, so I thought, “why not put that flavor into oatmeal for summer?” It worked very well!

I increased the size of this recipe so that I could use a whole bag of raspberries and not have any left over (I hate having odds and ends of things in my cupboards and freezer). This recipe makes 8 sizable portions. Because I increased the volume and it contains some fairly tart ingredients (lemon, raspberry, yogurt), I also upped the sugar just a smidge. It’s still only about 1 tablespoon per serving, which is far less than most colas and breakfast cereals.

While mixing up the lemon raspberry “custard”, the scent was so intoxicating that it took everything in me to not eat it raw (there are eggs in there, so that’s a big no-no). The lemon zest, vanilla, and raspberries combined create this magical, cake-like smell that was absolutely heavenly. This is definitely one of my top 3 favorite baked oatmeals (#1 is the banana bread, #2 is the pumpkin pie flavored). You’ve gotta try this one!

Oh, and hey, it’s summer, so you might just be able to find fresh raspberries for a lower price than frozen!

Lemon Raspberry Baked Oatmeal

Top view of a bowl of lemon raspberry baked oatmeal with lemon slices on the side

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Lemon Raspberry Baked Oatmeal

4.70 from 10 votes
Lemon raspberry baked oatmeal is a sweet tart way to get your oats every morning.
Servings 8
Prep 10 minutes
Cook 45 minutes
Total 55 minutes


  • 3 cups old fashioned oats ($0.51)
  • 1 1/2 cups plain yogurt ($0.75)
  • 1 1/2 cups milk ($0.56)
  • 2 large eggs ($0.36)
  • 1/2 cup sugar ($0.08)
  • 1 tsp vanilla extract ($0.28)
  • 1 tsp baking soda ($0.05)
  • 1/2 tsp salt ($0.02)
  • 1 large lemon ($0.69)
  • 12 oz. frozen raspberries ($3.39)


  • Clean the lemon well, and then remove the zest using a fine cheese grater or zester. In a large bowl, combine the lemon zest, juice from half the lemon, eggs, milk, yogurt, sugar, vanilla extract, salt, and baking soda. Whisk until smooth.
  • Stir in the raspberries (thawed), and then stir the oats. Coat a casserole dish with non-stick spray and pour in the oat mixture.
  • Place the dish in a preheated 375 degree oven and bake for about 45 minutes or until the center is no longer liquid. Serve hot.

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This dish can be divided into individual containers and refrigerated or frozen for a quick breakfast the rest of the week.


Serving: 1ServingCalories: 244.91kcalCarbohydrates: 41.6gProtein: 8.34gFat: 5.69gSodium: 354.88mgFiber: 6.13g
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Top view of a bowl of lemon raspberry baked oatmeal with half a lemon and full bowl of oatmeal in background

Step By Step Photos

lemon being zested with grater
First clean the lemon well to remove any debris or waxes on the surface of the lemon. Zest the lemon, trying to get as much of the yellow and as little of the white pith as possible.

wet ingredients in mixing bowl
In a large bowl combine the lemon zest, juice from half of the lemon, milk, yogurt, eggs, sugar, vanilla extract, salt, and baking soda. Whisk until smooth.

package of frozen raspberries
Allow the raspberries to thaw before you use them so that they don’t clump up in the mixture. Also, if you add them frozen it will make the whole mixture very cold and then it will take much longer to bake.

raspberries added to wet ingredients in mixing bowl
Stir the raspberries into the milk mixture.

oats added into bowl with all other ingredients
Lastly, stir the oats into the lemon raspberry mixture. Coat a casserole dish with non-stick spray and pour in the oat mixture. This dish was slightly too small for this recipe, but it still worked. If you choose a large dish, the oat mixture will be more shallow and will cook faster. If you use a smaller, deeper dish (like mine), it may take longer to bake.

baked lemon raspberry oatmeal in baking dish
Bake the oats in a preheated 375 degree oven for about 45 minutes or until the center is no longer liquid. The center might be slightly jiggly, but it should not be wet to the touch. As it bakes it will also rise up, so you can gauge the done-ness by whether the center has risen to the height of the outer edges.

Top view of a bowl of lemon raspberry baked oatmeal
I like to eat mine with a little bit of cold milk poured over top! You can either divide it into individual portions and refrigerate, or just refrigerate the whole dish and scoop some out each morning. I give it a quick reheat in the microwave and then I’m good to go!

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  1. This tastes like dessert! :) It makes a tasty start to the day. The second time I made it I used half raspberries and half blueberries. Yum!

  2. I adjusted this recipe to what I had because that is what keeps it cheap. My oats, bananas, eggs, milk and raspberries were all organic and I halved this recipe and made it for approximately $3.
    I halved the recipe and made these adjustments

    2cups thick cut organic rolled oats
    1.5 cups a mix of flax and organic cow
    No yogurt- so two smashed bananas and a quarter cup sour cream
    I omitted the sugar and vanilla and used 5 drops vanilla stevia drops
    Also oops I used baking soda instead of powder
    I used a medium lemon and not a large one with the whole juice

    And I love it ! Glad I didn’t go and buy yogurt or more of milk just used up odds and ends