Lemon Raspberry Baked Oatmeal

Taking attractive pictures of oatmeal with a phone is hard. BUT. This is pretty tasty! It may seem kind of odd to bake two best-served-cold flavors (raspberry and VENGEANCE! lemon) into a warm toasty comforting breakfast dish, but it seems to work out pretty well! Though I made it for dinner, this would make a pretty excellent breakfast (and I plan on eating the few leftovers for just that meal). Baking oatmeal also helps it be not gloopy; rolled oats are the most versatile sort to have about, but cooking them traditionally on the stovetop is fraught with peril, where “peril” is unappetizing gooeyness and… listen, it’s just bad when your oats are sad. Steel-cut work WAY better for stovetop cooking but suck in cookies. So, baked oatmeal means I can keep the right kind of oats around for cookies.

Lemon Raspberry Baked Oatmeal, adapted from Budget Bytes

Zest and juice of 1 lemon
1 1/2 c. milk
1 1/2 c. plain yogurt
2 eggs
2/3 c. sugar
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
12 oz. frozen raspberries, thawed
3 c. oats

Spray a 9×13 dish with cooking spray and preheat the oven to 375F. Set the dish aside.

In a pretty large bowl, mix the lemon juice, lemon zest, milk, yogurt, eggs, sugar, vanilla, baking soda and salt until well-combined. Stir in the frozen raspberries gently, and then add the oats, continuing to stir gently. Pour into the prepared baking dish.

Bake for 35-40 minutes or until the center is set. Serve warm with a splash of cream, if you want to be decadent!

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~ by iliadawry on 7 August 2012.

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