The zing of a lemon is like a burst of sunshine on a rainy day, isn’t it? Mix that with tart raspberries and you’ve got yourself a dance of flavors that’s both comforting and invigorating. This baked oatmeal, reminiscent of a cozy morning wrapped in your favorite blanket, might just become your go-to breakfast indulgence.
Steps
- Thoroughly clean the lemon to remove any debris, then zest it using a fine grater, avoiding the white pith.
- In a large bowl, mix together the lemon zest, juice from half the lemon, milk, yogurt, eggs, sugar, vanilla extract, salt, and baking soda until smooth.
- Let the raspberries thaw before use to prevent the mixture from becoming too cold and taking longer to bake. Stir the thawed raspberries into the milk mixture.
- Add the oats to the lemon raspberry mixture and stir until well combined. Grease a casserole dish with non-stick spray and pour in the oat mixture.
- Bake in a preheated 375°F oven for about 45 minutes, or until the center is set and not liquid. The center should rise to the same height as the edges when done.
- Serve warm, possibly with a splash of cold milk. Store leftovers in the refrigerator, either as a whole dish or in individual portions, and reheat in the microwave before serving.
Ingredients
- 3 cups old-fashioned oats
- 1 1/2 cups plain yogurt
- 1 1/2 cups milk
- 2 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large lemon (zest and juice from half)
- 12 ounces frozen raspberries (thawed)
Nutritional Values
Calories: 1959.28kcal | Carbohydrates: 332.8g | Protein: 66.72g | Fat: 45.52g | Sodium: 2839.04mg | Fiber: 49.04g
FAQ
- Can I use fresh raspberries instead of frozen ones?
- Yes, fresh raspberries can be used in this recipe. In fact, during the summer, you might find fresh raspberries at a lower cost than frozen ones. Just ensure they are well-rinsed before adding them to the mixture.
- How do I know when the baked oatmeal is fully cooked?
- The oatmeal is done when the center is no longer liquid, though it may be slightly jiggly. It should not feel wet to the touch. Additionally, as it bakes, the mixture will rise, and you can check if the center has risen to the same height as the edges to gauge doneness.
- Can I prepare this oatmeal in advance and store it?
- Certainly! After baking, the oatmeal can be divided into individual portions and either refrigerated or frozen. This makes for a quick and convenient breakfast option throughout the week.
- What is the best way to serve this baked oatmeal?
- This baked oatmeal is delicious served hot, and you might enjoy pouring a little cold milk over the top. If you prepare it ahead of time, a quick reheat in the microwave will make it ready to enjoy.
- Is it okay to eat the oatmeal mixture raw?
- It is not recommended to eat the raw oatmeal mixture because it contains eggs, which should be cooked to ensure safety.
Tips
- Ensure your raspberries are fully thawed before adding them to the mixture. This will prevent clumping and avoid making the mixture too cold, which can extend the baking time.
- When zesting the lemon, try to capture only the yellow part of the peel and avoid the bitter white pith underneath for the best flavor.
- Consider using a larger casserole dish if possible, as this will create a shallower mixture that bakes more quickly. A smaller, deeper dish might require additional baking time.
- For a delightful serving suggestion, try pouring a little cold milk over the baked oatmeal just before eating. This adds a refreshing contrast to the warm oatmeal.
Equipment
- Fine cheese grater or zester – for zesting the lemon.
- Large mixing bowl – to mix the ingredients.
- Casserole dish – for baking the oatmeal.
- Whisk – to blend the ingredients smoothly.
- Non-stick spray – to coat the casserole dish.
