Lemon Raspberry Protein Baked Oatmeal
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
Instructions
- 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.
Did you make this recipe?Let me know how it was!