Lemon and raspberries are an age-old match that everyone loves! Why not incorporate this flavour combination into an easy breakfast – Baked Oats for One is a perfect single-serve recipe that features fresh summer raspberries and zingy lemon curd! If you are looking for baked oats without banana, here’s a recipe for you that only requires 6 ingredients and 5 minutes of your time! They will be ready to eat fresh out of the oven by the time you’ve had your shower!
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Why Make Our Baked Oats For One?
There are many reasons to make baked oats. And there are even more reasons to make them with raspberries and lemon.
- This is a recipe for healthy baked oats for one. Gluten-free (check that you’re using GF rolled oats), made with fresh berries and with little processed sugar, this is a great way to start the day!
- Lemon and raspberry is a well-known flavour combination loved by many – you simply cannot go wrong with raspberry and lemon baked oats.
- Many recipes require either bananas or eggs to bind the mixture together. You can make our Baked Oats for One recipe without bananas and no eggs (make sure to use vegan lemon curd if you don’t eat eggs).
What Is The Texture of Eggless Baked Oats Like?
Many Bakes Oats recipes that I tried over the years resemble a muffin. Fluffy and soft, studded with fruit or chocolate. This Bakes Oats recipe for One is slightly different. Made without eggs or bananas, the texture of this breakfast dish is somewhere between an oat flapjack and porridge. Oats cook in creamy yoghurt and raspberry mixture and remain soft inside, but the top forms a chewy very satisfying crust!
Ingredients and Substitutes
- porridge oats: also known as rolled oats. Use gluten-free oats if needed.
- Greek yoghurt: can be substituted with dairy-free yoghurt, but make sure to choose a thick and creamy kind. We like the coconut yoghurt in this recipe.
- raspberries: fresh raspberries work best, but defrosted raspberries can be used – just make sure to thaw them and discard any excess liquid.
- baking powder: not to be mixed up with bicarbonate of soda (baking soda).
- honey: or maple syrup, sugar, or agave nectar.
- lemon curd: make sure to use plant-based lemon curd if you’re cooking for vegans or looking for an eggless baked oats recipe.
Method
Preheat the oven to 180°C Fan.
In a small bowl, mix the oats with boiling water. Add the honey (or sugar), yoghurt, half of the lemon curd, raspberries and, lastly, baking powder.
Pour the mixture into a small ovenproof ramekin (approx 300ml capacity). Then bake for 25 minutes.
Swirl the remaining lemon curd on top of your baked oats and serve with extra raspberries and yoghurt if you like. Enjoy!
Recipe FAQs
Absolutely! You can make individual portions in ramekins (keeping the cooking time the same). Or use a large oven-proof dish, but adjust the cooking time accordingly. The centre of the baked oats should be just set when cooked!
We absolutely love Wilkin and Sons Tiptree Lemon Curd or Tesco Finest Zesty Lemon Curd. If you are looking for a plant-based option, we like Vegan Lemon Curd from Domestic Gothess.
Flavour Variations
One of the reasons we love baked oats recipes is the flexibility they provide! You can use almost any fruit, jam, spread, chocolate, or just about anything you have in it! We really like:
- Peanut butter and raspberries
- Fresh Blueberry
- Cocoa and Passionfruit Curd
Other Oat Breakfast Ideas
If you like eating oats for breakfast – Seb certainly does (it’s the only thing that keeps him full for a few hours), we have some suggestions for you! Try oats in the recipes below:
- Vegan Refined Sugar-Free Pancakes
- Sweet Potato Porridge (Simple Autumn Breakfast Recipe)
- Blueberry Baked Oats | Plant-Based Breakfast
- Creamy Banana Porridge
Recipe Card
Baked Oats For One
Equipment
- Ovenproof ramekin about 300ml in capacity
Ingredients
- 50 g porridge (rolled) oats + 70 ml of hot water
- 60 g Greek yoghurt
- 50 g raspberries plus extra to top
- 1 teaspoon honey or sugar
- 2 teaspoon lemon curd
- ¾ teaspoon baking powder
Instructions
- Preheat the oven to 180°C Fan.
- In a small bowl, mix the oats with very hot water. Add the honey (or sugar), yoghurt, half of the lemon curd, raspberries and, lastly, baking powder.
- Pour the mixture into a small ovenproof ramekin (approx 300ml capacity). Then bake for 25 minutes.
- Swirl the remaining lemon curd on top of your baked oats and serve with extra raspberries and yoghurt if you like. Enjoy!
Nutrition
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