Lemon Oat Bake

Lemon Oat Bake



Kicking off lemon season over here with the latest recipe of the week…Lemon Oat Bake

Macro minded, high protein, low sugar, and dairy free optional.  Chefs kiss of course with that finale drizzle of Cocoa Bar Lemoncello and loving the addition of the optional raspberries which just add to the tangy, sweet Spring vibes.  So good!

Lemon Oat Bake Ingredients:

250 grams egg whites

100 grams Fage yogurt (or dairy free option)

Juice of 1 large lemon

Zest/Skin of 1/2 a lemon

120 grams quick oats (half blended/other half mixed in)

80 grams Kodiak Cakes (or Birch Benders Plant Powered for dairy free)

60 grams Active Stacks Vanilla

7 grams coconut flour

5 grams psyllium husk powder

2 tsp baking powder

1 tsp Sea salt

2 tsp Vanilla

Stevia to taste

55 grams Erythritol

80 ml unsweetened cashew milk

Topping: 10 grams of Lemoncello 

*optional (not included in the macros) fresh berries and whipped cream.


To make:

Combine all ingredients except your Lemoncello topping and 60 grams of oats, in a nigh speed blender till smooth.  Once mixed, add in your additional 60 grams of oats.  Pour into a 9×11” baking dish and bake at 350 for 38-40 minutes.  Let cool completely and top with your Lemoncello drizzle and additional berries and whipped cream if you please.  Enjoy!

Makes 6 servings.


253 calories 


Saved in MFP: 

Macro Minded Monique-Lemon Oat Bake

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