Low-FODMAP Lemon Poppyseed Raspberry Baked Oatmeal; Gluten-free, Dairy-free
April 20, 2023Printer Friendly Version
Sweet, tart, and fresh, low-FODMAP Lemon Poppyseed Raspberry Baked Oatmeal is like a burst of morning sunshine. A delicious, healthy, and filling way to begin your day.
My low-FODMAP recipe for Lemon Poppyseed Raspberry Baked Oatmeal preps using only ONE BOWL, without any equipment, so your clean-up is a snap.
I have loved baked oatmeal since I created my low-FODMAP Peanut Butter and Banana Baked Oatmeal Bars (a favorite among my readers). This oatmeal tastes like a lemon poppyseed oat muffin with a burst of flavor from raspberries. Don’t forget the lemon glaze, it makes the bars even better!
Low-FODMAP Lemon Poppyseed Raspberry Baked Oatmeal works as a breakfast on the go, a midday snack following a workout, or a dessert treat. If you prefer the flavor of blueberries, then those would be delicious instead of the raspberries. Or sub in some white chocolate chips for a bit of a sweeter taste. So many options 🙂 🙂
For other low-FODMAP Lemon Recipes– I have a whole blog listing!
You may also love:
- Low-FODMAP Lemon Strawberry Mug Cake
- Low-FODMAP Lemon Poppyseed Layer Cake with Lemon Curd
- Low-FODMAP Lemon Coconut Muffins
- Low-FODMAP Blueberry Lemon Zucchini Snack Cake
- Low-FODMAP Chai Spiced Oatmeal Chocolate Chip Cookie Bars
- Low-FODMAP Raspberrry Lemon Mini Biscuits with Lemon Glaze
- Low-FODMAP Glazed Lemon Blueberry Scones
Or over 500 more low-FODMAP recipes on the blog. IBS-friendly and gut-friendly.
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on the ingredients (*using available FODMAP data at time of posting)
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes
Equipment: 11 by 7 inch pan
- Baking spray
- 2 large eggs, room temperature
- 1/4 to 1/2 cup pure maple syrup, depending on your desired level of sweetness
- I used 1/2 cup
- Zest from 1 lemon, about 1.5 tablespoons
- 1/4 cup, plus 3 tablespoons fresh lemon juice (if making the glaze); divided
- About 2 medium lemons
- You will use 2 lemons for this recipe
- 2 tablespoons melted butter, avocado oil, or melted coconut oil
- I used avocado oil
- 1 & 1/2 cups low-FODMAP milk (2%, or full-fat lactose-free, or almond milk, unsweetened, for dairy free)
- 1 teaspoon pure vanilla extract
- 2 and 1/4 cups old-fashioned (traditional) rolled oats, gluten-free
- 1/2 cup is one low-FODMAP serving
- 1 tablespoon poppyseeds
- 2 tablespoons is one low-FODMAP serving
- You can also use chia seeds if you like
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (123g) fresh, or fresh-frozen raspberries, plus for garnish
- 60g is one low-FODMAP serving
- Frozen raspberries are a bit easier to mix in without them smashing; I used frozen ones
- 2 cups confectioner’s sugar, if making the glaze
- You will have a lot of glaze, enough to spread over top of the oatmeal. If you prefer a drizzle instead, reduce to 1 cup confectioner’s sugar and 1-2 tbsp lemon juice
- Preheat the oven to 350 degrees F, and grease your pan with baking spray
- In a large bowl, whisk together eggs, maple syrup, melted butter or oil, and LF milk until well combined
- Add 1/4 cup lemon juice, and zest, followed by vanilla extract
- Slowly add your rolled oats, baking powder and salt
- Then mix in the poppyseeds
- Next, fold in the raspberries gently
- Pour this mixture into your prepared pan
- Bake for 35-45 minutes, or until set in the middle and golden on the edges
- Ovens vary, yours may need more or less time
- Remove from the oven and allow to cool in the pan on a wire rack
- Prep your glaze by mixing remaining 3 tablespoons of lemon juice with the confectioner’s sugar
- Drizzle or spread glaze over warm bars, garnish with additional poppyseeds and fresh raspberries, if desired
- Best served warm, but you can also refrigerate and enjoy the oatmeal cold, or rewarmed in the microwave
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I make myself baked oatmeal every Monday to eat all work week long & was thrilled to have another recipe to add to the rotation. I used only 1/4 cup maple and less sugar to the glaze as I try to watch my sugar and sodium. I will definitely make this again. I always mix in homemade lactose-free yogurt to up the protein content of the oatmeal. Yum. Baked oatmeal reheats beautifully in the microwave. Thanks for the recipe.
Thank you so much for your feedback! Have a wonderful day!!