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Breakfast recipe · from the recipe book

Lemon Blueberry Raspberry Baked Oatmeal

Bright lemon and jammy bursting berries run through a tender, custardy oat bake with a crisp almond top.

Lemon Blueberry Raspberry Baked Oatmeal

Ingredients

  • 2½ cups200 gOld-fashioned rolled oats
  • 1¾ cups (410 ml)450 gMilk, 2%
  • 2 large100 gEggsbeaten
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1⅓ cups200 gBlueberries
  • 1 cup125 gRaspberries
  • 2½ tbsp50 gHoney
  • 1 tbsp6 gLemon zest
  • 1 tbsp15 gLemon juice
  • ¼ cup whole35 gAlmondssliced
  • 1⅛ tsp5 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp1.5 gSalt
  • 1¾ tsp8 gUnsalted buttermelted

Steps

  1. Preheat the oven to 375°F (190°C). Brush an 8-inch square baking dish with half of the melted butter.
  2. In a large bowl, stir together the oats, baking powder, cinnamon, salt and lemon zest.
  3. In a second bowl, whisk the egg, Greek yogurt, milk, honey, lemon juice, vanilla and the remaining half of the melted butter until smooth.
  4. Pour the milk mixture over the oat mixture and stir to combine.
  5. Gently fold in half of the blueberries and half of the raspberries, then spread the mixture in the prepared dish.
  6. Scatter the remaining half of the blueberries, the remaining half of the raspberries and the almonds over the top.
  7. Bake 40 to 45 minutes, until set in the center, golden at the edges and the center reaches 160°F (71°C).
  8. Cool 5 minutes, then cut into 4 squares and serve warm.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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