Description
This Raspberry Baked Oatmeal is a wholesome and delightful breakfast dish, combining the natural sweetness of fresh raspberries with the bright flavors of lemon and vanilla. Gluten-free rolled oats are soaked in a mixture of eggs, avocado oil, maple syrup, and milk, then baked to golden perfection. Perfectly set in a 9×9 baking dish, it’s a nourishing start to your day that can be served warm as a hearty bowl or cooled and sliced into squares.
Ingredients
Wet Ingredients
- 2 large eggs
- 3 tablespoons avocado oil (or light olive oil)
- ¼ cup pure maple syrup
- 1 ¼ cups milk of choice
- ¼ cup lemon juice (about 1 lemon)
- ½ teaspoon vanilla bean paste
Dry Ingredients
- 2 ¼ cups gluten free rolled oats
- 1 teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 1 tablespoon lemon zest (zest of 2 lemons)
Fruit
- 1 cup fresh raspberries
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and grease a 9×9-inch baking dish or a similar-sized dish to prevent sticking.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, avocado oil, pure maple syrup, milk of choice, freshly squeezed lemon juice, and vanilla bean paste until well combined and smooth.
- Add Dry Ingredients: To the wet mixture, add the gluten-free rolled oats, baking powder, and fine sea salt. Gently fold in the lemon zest and fresh raspberries, being careful not to crush the berries.
- Bake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 35 to 40 minutes, or until the edges turn golden brown and the center is set and firm to the touch.
- Serve: Serve your raspberry baked oatmeal immediately warm in bowls or, for easier slicing, let it cool for about 20 minutes and cut into squares. Top with extra maple syrup, honey, or your favorite toppings for added flavor and enjoyment.
Notes
- You can substitute avocado oil with light olive oil or any neutral oil of your choice.
- Milk of choice can be dairy or plant-based such as almond, oat, or soy milk depending on dietary preferences.
- For a nuttier flavor, consider adding chopped nuts like almonds or walnuts before baking.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
- This recipe is naturally gluten-free when using certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
