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Lemon Baked Oatmeal With Raspberry Filling
[Vegan]

LS By: Lauren Smith

Author Bio

Who says oatmeal is boring? Bring breakfast back with a bang! Lauren Smith is the author... Read More

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Lemon Baked Oatmeal with Raspberry Filling [Vegan]

For this recipe, I was inspired by layer cakes. My mom is a cake decorator, so I guess you could say I’ve eaten a lot of cake in my (pre-vegan) life! When I saw a lemon layer cake with raspberry filling, I knew I wanted to recreate it as a... Read More

Ingredients You Need for Lemon Baked Oatmeal With Raspberry Filling [Vegan]

1 ripe banana
3/4 cup quick cook steel cut oats
1/4 cup non-dairy milk of your choice
1 teaspoon lemon extract
Pinch of salt
1/4 teaspoon baking powder
Raspberry jam, amount as desired

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How to Prepare Lemon Baked Oatmeal With Raspberry Filling [Vegan]

Preheat your oven to 350°F and spray two small ramekins with nonstick spray.
Mash banana thoroughly in a small bowl. The better you mash it, the less detectable it will be in your final product.
Mix in oats, milk (I used unsweetened coconut milk), lemon extract, and salt.
When your batter is thoroughly combined, stir in baking powder. You always want to add baking powder last as it reacts to liquid and then has a time limit of effectiveness.
Separate the batter equally into the two ramekins. You should have two shallow layers in each.
Bake for 25 minutes, or until the two “cakes” are dry at the top and turning golden on the sides.
Remove from the oven and let cool for about five minutes.
Take a knife and slide it around the edges of the ramekin. Flip it over upside down on top of a plate or cooling rack. Let sit for several minutes; the “cakes” should naturally slide down on their own. If not, unfortunately, you may have to do some prying.
Place one layer on a plate, flat-side down. Spread the raspberry jam evenly, and then top with remaining layer. If you want it to have a clean look, put the flat-side up. If you want it to have a natural “baked oatmeal” look, put the flat-side down.

Notes

If you’re feeling lazy, you could bake this in one ramekin and just spread raspberry jam on top. I used two 16 ounce ramekins. I would have preferred a smaller size, but this is what I had available to me. Tip: If your oatmeal is starting to “burn” on the edges but still looks wet, you can “dehydrate” your oatmeal by turning the temperature down to around 250°F and letting it sit in the oven for an additional ten minutes. Works like a charm.