Lemon Raspberry Protein Baked Oatmeal

This healthy protein baked oatmeal is loaded with raspberries and fresh lemon flavour. It’s naturally gluten-free and great for a make-ahead breakfast or snack.

a slice of lemon raspberry baked oatmeal topped with greek yogurt on a white plate.

 

When it comes to make ahead breakfasts, baked oatmeal is one of my favourites. It’s easy to make, reheats well and can also double as a nutritious snack. 

However, I find that most baked oatmeal recipes don’t have much protein in them and are loaded with sugar. If you’re finding your oatmeal doesn’t keep you full for very long, this is likely why! 

This baked oatmeal isn’t overly sweet and includes greek yogurt, protein powder and eggs to create a more balanced breakfast that will keep you full for longer. It’s bright, zesty and full of tart raspberries – perfect for spring and summer. Top it with additional greek yogurt and maple syrup and enjoy a delicious and satisfying breakfast!

 

lemon raspberry protein baked oatmeal in a baking dish.

Ingredients

  • Rolled oats: to make this oatmeal gluten-free, make sure that you’re using certified gluten-free oats. I don’t recommend using quick oats or steel-cut oats in this recipe. 
  • Vanilla protein powder: I have only tested this recipe using plant-based protein. Since whey absorbs liquid differently, it may yield different results. 
  • Baking powder: helps to give the baked oatmeal a slight rise.
  • Sea salt: to enhance the other flavours in the dish. 
  • Poppy seeds: these are a nice little addition and add extra fibre, but feel free to omit if you don’t have them on hand. 
  • Eggs: eggs help to bind the batter and make it more light and fluffy. 
  • Milk: either dairy or non-dairy milk work great. I used unsweetened almond milk. 
  • Greek yogurt: this helps to boost the protein in the baked oatmeal and adds more moisture. You can also use a thick plant-based yogurt if you are dairy-free. 
  • Maple syrup: for just the right amount of sweetness.
  • Avocado or olive oil: I love the fruity flavour that olive oil adds, but you can also use avocado oil for a more neutral flavour. 
  • Lemon zest & juice: this is what gives the baked oatmeal its delicious lemony flavour.
  • Frozen raspberries: one of my favourite components of this recipe! Do not thaw your raspberries before adding to the oat mixture. 
lemon raspberry protein baked oatmeal ingredients

How to make lemon raspberry protein baked oatmeal

This recipe takes just 10 minutes to prep!

1. Combine ingredients: stir together dry ingredients in a large bowl. In another bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix. 

2. Bake: transfer the mixture to a greased baking dish, fold in the frozen raspberries and bake for 40-50 minutes.

3. Cool and Serve: Allow to baked oatmeal to cool for 10 minutes and then cut into squares and serve with greek yogurt and maple syrup!

a slice of lemon raspberry protein baked oatmeal topped with yogurt and maple syrup on a white plate.

Is this baked oatmeal healthy?

 Yes! Rolled oats are a great source of fibre, vitamins and minerals. This baked oatmeal is also better for blood sugar than traditional oatmeal because it’s been boosted with some extra protein from the eggs, greek yogurt, and protein powder. I recommend serving it with extra greek yogurt or even with a side of eggs or sausage to make it a more substantial meal that’s packed with protein. 
 

How to store baked oatmeal

Once your oatmeal is completely cooled, store in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 6 months. 
 
To reheat leftover individual portions, bake in the oven at 350F for 5-10 minutes or heat in the microwave for 1 minute. Leftover baked oatmeal can absorb more of the liquid over time, making them a little dry. I like to add a splash of milk before reheating to help with this.

Lemon Raspberry Protein Baked Oatmeal

Recipe by Emily MaudeCourse: Breakfast
Servings

6

servings
Prep time

10

minutes
Cooking time

45

minutes
Total time

55

minutes

This healthy protein baked oatmeal is loaded with raspberries and fresh lemon flavour. Naturally gluten-free and great for a make-ahead breakfast or snack.

Ingredients

  • 2 cups rolled oats

  • 1/2 cup vanilla protein powder (see notes)

  • 1 tsp baking powder

  • 1/4 tsp sea salt

  • 2 tbsp poppy seeds

  • 2 large eggs

  • 1 3/4 cup milk of choice

  • 1/2 cup plain greek yogurt

  • 3 tbsp maple syrup

  • 3 tbsp avocado or olive oil

  • 1/2 tbsp lemon zest (from about 1 large lemon)

  • 1/4 cup fresh lemon juice

  • 1 cup frozen raspberries

Directions

  • Preheat oven to 350F. Lightly grease a 9x11 baking dish (or similar size).
  • Add dry ingredients to a large bowl and stir to combine.
  • Add all the wet ingredients, except raspberries, to a bowl and whisk well.
  • Add wet ingredients to the dry ingredients and stir well to combine. Pour into the baking dish and fold in the frozen raspberries.
  • Bake for 40-50 minutes or until golden brown around the edges and the middle is mostly set (carefully not to over bake or it can make the oatmeal dry).
  • Cool for 10 minutes before serving. Serve with greek yogurt and some maple syrup if desired.

Notes

  • Protein Powder: this recipe has only been tested using plant-based protein powder. Since whey absorbs liquid differently, it may yield different results. 
  • Storing: Once your oatmeal is completely cooled, store in an airtight container in the fridge for up to 5 days. It can also be stored in the freezer for up to 6 months.
  • Reheating: To reheat leftover individual portions, bake in the oven at 350F for 5-10 minutes or heat in the microwave for 1 minute. Leftover baked oatmeal can absorb more of the liquid over time, making them a little dry. I like to add a splash of milk before reheating to help with this

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