Fuel8

Breakfast

Raspberry and Lemon Baked Oats with Egg Whites

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.

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

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Method

  1. Heat the oven to 180°C. Whisk the egg whites with the yogurt, honey, lemon zest and water until smooth.

  2. Stir in the oats and baking powder, then fold the raspberries through gently so they stay whole.

  3. 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.