Lemon Raspberry Bake
A bright and zesty bake combining the sweetness of bananas with fresh raspberries and the tang of lemon, perfect for breakfast or a wholesome snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup oats
- 2 bananas, mashed
- 1/2 cup Greek yogurt
- 1/2 cup almond milk
- 1/2 cup fresh raspberries
- 1/4 cup honey or maple syrup
- 1/4 cup lemon juice (about 1–2 lemons)
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Combine the bananas, Greek yogurt, almond milk, honey or maple syrup, lemon juice, and vanilla extract in a large bowl until smooth.
- Add the oats, baking powder, and salt. Stir until just combined.
- Fold in the fresh raspberries gently.
- Pour the batter into the prepared baking dish and spread evenly. Bake for 30–35 minutes until set and lightly golden.
- Cool the bake in the pan before cutting into squares.
Notes
For vegan options, use maple syrup and a plant-based yogurt. For a gluten-free version, ensure to use certified gluten-free oats.
Find it online: https://www.mealbreeze.com/lemon-raspberry-bake/