Try our cardamom-spiced RASPBERRY, PISTACHIO AND LEMON BAKED OATMEAL! Super delicious make-ahead breakfast for busy mornings. Simply prepare it in the evening and just reheat in the morning, to enjoy this nutritious breakfast within minutes. Enjoy!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Difficulty: 2/10
INGREDIENTS
Wet Ingredients
2 eggs or 2 flax eggs (2 tbsp milled flaxseed + 6 tbsp water) - use flax eggs for vegan oatmeal
1/4 cup agave nectar (alternatively use maple syrup or honey)
2 tbsp vegetable oil
2 cups milk of choice (use plant milk for dairy free or vegan oatmeal)
1/4 cup lemon juice (approximately from 1 large lemon)
zest from 1 lemon
1 teaspoon vanilla extract
Dry Ingredients
2 cups oats (use GF oats for gluten free oatmeal)
2 tsp baking powder
1/4 tsp salt
1/2 tsp cardamom powder (if using pods, grind seeds from about 6-7 pods)
1/3 cup pistachios (ground)
Mix-ins
2 cups raspberries (fresh or frozen)
Toppings:
Lemon Yoghurt Drizzle (2 tbsp plain soya yoghurt + 1 tsp powdered sugar + zest of 1 lemon + 2 tsp fresh lemon juice); feel free to adjust the ratio of lemon juice and powdered sugar
1/4 cup chopped pistachios
INSTRUCTIONS
Preheat the oven to 180 degrees C (350 degrees F).
Prepare baking dish - spray with cooking spray or grease with vegetable oil.
If making vegan oatmeal, prepare flax eggs: mix 2 tbsp milled flaxseed with 6 tbsp water and let sit in your fridge for minimum 5 minutes to set up and thicken.
In a large bowl, whisk together the wet ingredients until well combined.
Add the dry ingredients to the bowl with the wet ingredients. Mix until combined.
Fold in the raspberries.
Pour the oatmeal mixture into the prepared baking dish.
Bake the oatmeal at 180 degrees C (350 degrees F) for 35-40 minutes or until the edges are slightly golden brown and center is set. Remove from the oven and let cool for a few minutes.
Prepare the lemon yoghurt drizzle: in a small bowl mix together the soya yoghurt, powdered sugar and lemon juice.
Drizzle over the top of the oatmeal.
Scatter chopped pistachios over the top of the oatmeal.
Portion and serve or store in the fridge in airtight container for up to 4 days.
RECIPE NOTES
* Storage: Oatmeal can be made-ahead and stored in the fridge in an airtight container.
* To reheat: Oatmeal can be eaten cold or warm. To reheat the whole baked oatmeal, cover with foil and reheat in a 180°C (350°F) oven for about 20 minutes. For individual portions, bake for 5-10 minutes or simply reheat in the microwave for 1 minute.
* You can use eggs instead of flax eggs if you don't follow vegan or egg elimination diet.
To make gluten free: Use gluten free oats.
To make dairy free: Use plant milk instead of cow's milk. Use plant yoghurt.
To make vegan: Use plant milk instead of cow's milk. Use plant yoghurt. Use agave nectar or maple syrup instead of honey. Use flax eggs instead of eggs.
Tried this recipe? Leave a comment below. Feel free to share a picture on Instagram and tag @i_loveporridge or hashtag it #i_loveporridge. It's super helpful for me and other readers. Cheers!
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