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
Lemon Raspberry Baked Oatmeal
- 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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Step By Step Photos
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.
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.
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.
Stir the raspberries into the milk mixture.
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.
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.
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!