Recipe: Raspberry Lemon Oatmeal Bake

I love the combo of lemon and berries in baked goods.  My mom makes a lemon blueberry cornbread that is one of my favorites.  I created this out of wanting cake for breakfast, knowing well that I really shouldn’t eat cake for breakfast.  Adding Greek yogurt and eggs to the batter gives this breakfast treat a moist cake-like consistency while adding much-needed protein.  To eat, I add an extra scoop of Greek yogurt for extra AM protein.  Recommendations for protein for active individuals is around 0.4-0.55 g/kg/meal!

If you try this recipe tag me @nutritionbygabby


  • 3 cups of rolled oats
  • 1 cup Greek yogurt
  • 2 eggs, beaten
  • 2 tablespoons chia seeds
  • 1 tablespoon lemon zest (~1 lemon)
  • 1/4 cup lemon juice (~1 lemon)
  • 1/4 almond/soy/other milk of choice
  • 1/2 cup maple syrup
  • 1/4 tsp baking soda
  • 12 oz frozen raspberries


Heat oven to 350F.  In a large bowl, combine all in the ingredients except the raspberries, thoroughly combine.  Add the raspberries and gently fold in until evenly distributed.  Transfer to a 9×9 lined or greased baking pan and place in the oven.  Bake for 50 minutes, or until slightly firm in the center.

Allow to cool and cut into 9 equal squares.  Enjoy!




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