Imagine waking up to a breakfast that's not just a meal, but a sensory experience that tantalizes your taste buds and nourishes your body. Our Lemon Raspberry Baked Oatmeal is the ultimate morning game-changer that combines the bright, zesty notes of fresh lemon with the sweet-tart burst of juicy raspberries. This isn't just another boring breakfast - it's a culinary adventure that will make you excited to jump out of bed and head to the kitchen!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Breakfast
Serves: 4 servings
Ingredients
- 2 cups rolled oats
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 lemon, zested and juiced
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x9 inch baking dish with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the rolled oats, baking powder, and lemon zest. Mix thoroughly to distribute the lemon zest evenly throughout the dry ingredients.
- In a separate bowl, whisk together the almond milk, maple syrup, vanilla extract, and lemon juice until well combined and smooth.
- Pour the wet ingredients into the dry ingredients and stir until everything is completely incorporated and no dry spots remain.
- Gently fold in half of the fresh raspberries, reserving the remaining berries for topping.
- Transfer the oatmeal mixture to the prepared baking dish, spreading it evenly with a spatula.
- Scatter the remaining raspberries on top of the oatmeal mixture, pressing them lightly into the surface.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the oatmeal is set.
- Remove from the oven and let cool for 5-10 minutes before serving. The baked oatmeal will continue to set as it cools.
- Serve warm, optionally topped with additional maple syrup, fresh raspberries, or a dollop of yogurt.
Tips
- Use fresh, high-quality ingredients: The key to an amazing baked oatmeal is using fresh raspberries and real maple syrup.
- Don't overmix the batter: Gently combine wet and dry ingredients to keep the texture light and fluffy.
- For extra richness, consider adding a sprinkle of sliced almonds on top before baking for a delightful crunch.
- Make sure to let the oatmeal rest for 5-10 minutes after baking - this helps it set and makes serving easier.
- This recipe is incredibly versatile! Feel free to swap raspberries with blueberries or add a dash of cinnamon for extra warmth.
- Prep tip: You can make this the night before and refrigerate, then bake in the morning for a quick, stress-free breakfast.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
