In the summer, when it’s hot and humid, all I’ve ever wanted to consume is lemon raspberry Slushies. There’s something in that sweet, tart taste that I find refreshing.
Muffins made with lemon and raspberry are quite delicious, and I was thinking, “why not put that flavor into oatmeal for summer?” It worked extremely well!
I increased the amount of this recipe to ensure that I could make the entire bag of raspberries and still have some leftovers (I am not a fan of having random items in my freezer and cupboards). This recipe yields eight substantial portions. Since I increased the quantity and also because it has some tart ingredients (lemon and raspberry, as well as yogurt), I also increased the sugar a bit. It’s still just about one tablespoon for each serving. This is a lot smaller than most colas, as well as breakfast cereals.
When I was mixing the lemon and raspberry “custard,” the scent was so delicious that it was difficult for me to avoid eating the custard raw (there are eggs and eggs are a major no-no). The lemon zest, vanilla, and raspberries create this delicious, cake-like aroma that was absolutely delicious. This is definitely among my top three cooked oatmeals (#1 is the banana bread, and the second is the Pumpkin Pie flavor). Try this one!
Hey, it’s summer! You might be able to get fresh raspberries at a cheaper cost than frozen ones!
INGREDIENTS
3 cups old-fashioned Oats ($0.51)
2 cup sugar ($0.08)
1 tsp vanilla extract ($0.28)
One teaspoon baking soda ($0.05)
1/2 tsp salt ($0.02)
One large lemon ($0.69)
12 oz. frozen raspberries ($3.39)
INSTRUCTIONS
Cleanse the lemon thoroughly and then scrape off the zest with the fine cheese grater or zester. In an enormous bowl, mix the tang of the lemon and juice of half of the lemon, eggs, yogurt, milk, vanilla extract, sugar, baking soda, salt and. Whisk until smooth.
Mix in raspberry berries (thawed) before you mix the Oats. Cover a casserole dish with non-stick spray, and then pour into it the oats mixture.
Set the baking dish in a 350-degree oven. Bake for about 45 minutes or up to the point that the word is no longer liquid. Serve hot.
