Ingredients
Wet Ingredients
- 2 large eggs
- 3 tablespoons avocado oil or light olive oil
- ¼ cup pure maple syrup
- 1 ¼ cups milk of choice
- ¼ cup lemon juice (about 1 lemon)
- ½ teaspoon vanilla bean paste
Dry Ingredients
- 2 ¼ cups gluten free rolled oats
- 1 teaspoon baking powder
- ⅛ teaspoon fine sea salt
- 1 tablespoon lemon zest (zest of 2 lemons)
- 1 cup fresh raspberries
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375ºF (190ºC) and grease a 9×9 inch baking dish or a similarly sized baking pan to prevent sticking.
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, avocado or olive oil, pure maple syrup, milk of choice, fresh lemon juice, and vanilla bean paste until fully combined and smooth.
- Add Dry Ingredients: To the wet mixture, add the gluten free rolled oats, baking powder, and fine sea salt. Gently fold in the lemon zest and fresh raspberries carefully to avoid breaking the berries.
- Transfer and Bake: Pour the batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 35 to 40 minutes, or until the edges turn golden brown and the center is set and firm to the touch.
- Serve: You can enjoy the baked oatmeal immediately in a bowl-style serving or allow it to cool for about 20 minutes to make it easier to cut into squares. Serve with extra maple syrup, honey, or your favorite toppings.
Notes
- For a dairy-free version, use almond, oat, or coconut milk.
- To make it vegan, substitute eggs with flax eggs and use maple syrup or agave nectar.
- Fresh or frozen raspberries both work well; add frozen berries directly without thawing.
- Adjust sweetness by adding more or less maple syrup according to taste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
