Baked Pistachio Lemon Oats with Whipped Ricotta, Roasted Raspberries, and Crunchy Sesame

Name: Baked Pistachio Lemon Oats with Whipped Ricotta, Roasted Raspberries, and Crunchy Sesame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 2 cups rolled oats; 1.5 oz shelled pistachios; 2 tsp baking powder; 1/4 tsp salt; 1.5 cups milk; 2 eggs; 3 tbsp honey; 2 lemons lemon zest; 1 tbsp lemon juice; 1 tsp vanilla extract; 7 oz ricotta; 1/2 cup plain Greek yogurt; 6 oz fresh raspberries; 2 tbsp sesame seeds; 1 tbsp melted butter

An original baked oat breakfast with ground pistachios and lemon zest, topped with silky whipped ricotta, roasted raspberries, and a crunchy finish of toasted sesame. It balances creamy, tangy, and nutty notes in a comforting yet elegant dish.

15 minPrep

30 minCook

45 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

180 g rolled oats (no instantáneos)
45 g shelled pistachios (finely chopped or ground)
8 g baking powder
2 g salt
360 ml milk
2 units eggs
45 ml honey (divided)
2 lemons lemon zest
15 ml lemon juice
5 ml vanilla extract
200 g ricotta
120 g plain Greek yogurt
180 g fresh raspberries
18 g sesame seeds
15 g melted butter (for engrasar and dar sabor)

Nutrition facts

per serving

405 kcal

Calories

16 g

Protein

39 g

Carbs

20 g

Fat

5 g

Fiber

34 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggsTree NutsSesame

Instructions

1
Preheat the oven to 190 °C / 375 °F. Lightly grease a medium baking dish or 4 ramekins with the melted butter.
2
In a large bowl, combine the rolled oats, pistachios, baking powder, and salt.
3
In another bowl, whisk together the milk, eggs, 2 tablespoons of the honey, lemon zest, lemon juice, and vanilla extract until smooth.
4
Pour the wet mixture over the dry ingredients and stir well so the oats hydrate evenly.
5
Transfer the mixture to the prepared dish. Scatter the raspberries on top and press them in lightly so they sit partially submerged.
6
Bake for 25 to 30 minutes at 190 °C / 375 °F, until the center is set and the top is lightly golden.
7
While it bakes, toast the sesame seeds in a small skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove from the heat.
8
In a bowl, whip the ricotta with the Greek yogurt and the remaining tablespoon of honey until smooth and airy.
9
Let the baked oats rest for 5 minutes after removing from the oven. Serve each portion with a generous spoonful of whipped ricotta and finish with the toasted sesame on top.

Chef tips

For more texture, reserve 1 tablespoon of pistachios and sprinkle them on top before serving. If using frozen raspberries, add them straight from the freezer to avoid excess moisture.

Substitutions

You can swap the raspberries for blackberries or blueberries. Ricotta can be replaced with well-blended cottage cheese. If you prefer a less floral sweetness, replace the honey with maple syrup in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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