Double Berry Baked Oatmeal with Lemon Curd

As summer approaches (just a couple weeks away!), everyone is craving lighter and brighter recipes. One of my favorite parts of summer is all the produce, especially the berries.


I really do challenge myself to develop non-banana recipes, just to balance things out on here. This recipe uses mashed raspberries instead of my usual mashed banana, and the blueberries are delightful because they burst and bubble in the oven.

The lemon curd is optional, but it definitely adds to the summery brightness of the recipe and makes the serving a little larger.


You could use strawberries in place of the raspberries, but I like that you can mash raspberries in a matter of seconds, but strawberries have to be pureed, which results in me having to wash my food processor–NO THANKS.

Similarly, you could swap blackberries for the blueberries. I’m not a huge fan of blackberries, personally. Too seedy!

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You could also make this on the stove. After adding the oats to the saucepan, stir in the mashed raspberries, vanilla extract, and salt. After it thickens up, carefully stir in the blueberries, transfer oatmeal to a bowl, top with lemon curd and berries, and EAT.

Double Berry Baked Oatmeal with Lemon Curd

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

    For Double Berry Baked Oatmeal
  • large handful of raspberries, between 10-15
  • 1/3 cup milk of choice
  • 1/2 tsp vanilla extract
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • pinch of salt
  • large handful of blueberries
  • For Serving
  • dollop of lemon curd or (Pseudo Lemon Curd)
  • fresh berries
  • Other options: peanut butter, banana butter, sliced bananas, banana soft serve

How to make it:

  1. Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
  2. In a large bowl, mash raspberries with a fork. Add milk and vanilla extract.
  3. In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
  4. Fold in blueberries carefully.
  5. Transfer to the ramekin and bake for 20-25 minutes.
  6. To serve, top with lemon curd and berries, or try one of the other serving options!


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

7 Responses to Double Berry Baked Oatmeal with Lemon Curd

  1. June says:

    That looks delicious! I love lemon curd, sounds like a great way to use it. 🙂

  2. Cecília says:

    Living in Brazil means getting lots of fresh and delicious fruit, but it also means NO berries – except for strawberries, and the local ones are always a bit sour, wahh! If I do find some, I’ll be making this for sure. Love your blog! 🙂

  3. Marina D says:

    Your spoon is amazing I love it!!!

  4. Quinn G. says:

    I love the spoon! These oats are making my mouth water.

  5. I love your spoon!!!! I just bought a few boxes of different berries and this recipe came at the right time!

  6. Lyndsey B says:

    The colors in this dish are astonishingly beautiful!! I love the natural colors of nature. This recipe looks like it woould be great for the Fourth of July. I also am a big fan of your spoon-I have my own that says “Love Oatmeal.” So fun!

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