Breakfast

Raspberry and Lemon Baked Oats with Egg Whites

Name: Raspberry and Lemon Baked Oats with Egg Whites
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 40 g Gluten-free oats; 3 whites, about 99 g Egg white; 80 g Greek yogurt, 0% fat; 80 g Raspberries; 1 tsp (7 g) Honey; Of half a lemon Lemon zest; 50 ml Water; Half a teaspoon Baking powder

Gluten-free oats set with three egg whites and Greek yogurt, lemon zest through the batter and raspberries folded in. 25 g of protein for under 300 kcal.

Calories: 293kcal
Protein: 25g
Fat: 3g
Carbs: 38g

Per serving, makes 1. 8 minutes of work, then 20 minutes in the oven. Published 8 September 2026.

Allergens

Milk
Eggs

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Raspberry and Lemon Baked Oats with Egg Whites, plated and ready to serve. — The finished recipe. Raspberry and Lemon Baked Oats with Egg Whites

Ingredients 1 to 6 for raspberry and lemon baked oats with egg whites arranged separately on a dark worktop. — Ingredients 1 to 6. 40 g Gluten-free oats (Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.). 3 whites, about 99 g Egg white. 80 g Greek yogurt, 0% fat. 80 g Raspberries. 1 tsp (7 g) Honey. Of half a lemon Lemon zest

Ingredients 7 to 8 for raspberry and lemon baked oats with egg whites arranged separately on a dark worktop. — Ingredients 7 to 8. 50 ml Water. Half a teaspoon Baking powder

Raspberry and Lemon Baked Oats with Egg Whites, preparation step 1: Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth. — Step 1. Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth.

Raspberry and Lemon Baked Oats with Egg Whites, preparation step 2: Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole. — Step 2. Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole.

The finished raspberry and lemon baked oats with egg whites. — Step 3. Bake in a small ovenproof dish for 20 minutes until set and lightly coloured on top. Stand for five minutes.

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Ingredients

Gluten-free oats40 g
Dry weight. Certified, which is the only thing that separates them from ordinary oats in the numbers.
Egg white3 whites, about 99 g
Greek yogurt, 0% fat80 g
Raspberries80 g
Honey1 tsp (7 g)
Lemon zestOf half a lemon
Water50 ml
Baking powderHalf a teaspoon

Method

Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth.
Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole.
Bake in a small ovenproof dish for 20 minutes until set and lightly coloured on top. Stand for five minutes.

Worth knowing

Three egg whites instead of a whole egg is what keeps this under 300 kcal, and they set the oats lighter than a yolk would.
With gluten-free oats there is nothing on the allergen line except the eggs and the yogurt.

Other breakfast recipes that share ingredients with this one, or every breakfast under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.