Low-FODMAP Lemon Poppyseed Raspberry Baked Oatmeal; Gluten-free, Dairy-free

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)

Serve: 6-8

Prep time: 15 minutes

Bake time: 40 minutes

Total time: 55 minutes

Bake: 350F

Equipment: 11 by 7 inch pan

Ingredients

• 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

Directions

• 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