Raspberry-Lemon Oat Bran Breakfast

Amy Clevenger

by | Updated: December 4th, 2016 | Read time: 1 minute

If you’re planning a pot of oatmeal for breakfast, pause to consider this. Your usual rolled oats provide plenty of fiber, protein, B vitamins and iron. But if you swap in oat bran, you’ll get even more of each – plus fewer fat grams – per serving. Cooked just like oatmeal (boiled on the stove), oat bran has a taste similar to its whole-grain cousin, but it’s less sticky and mushy, earning it big bonus points for satisfying anyone who’s picky about texture. Stir in some fresh lemon juice, a splash of vanilla and a handful of raspberries, and you’ve got a morning meal with endless appeal.

Raspeberry-Lemon Oat Bran Breakfast

Raspberry-Lemon Oat Bran Breakfast

Makes 1 serving


1 cup water
1/3 cup oat bran
½ cup raspberries, mashed
½. tsp. vanilla extract
1 packet stevia
Juice and zest of ½ lemon


In a small sauce pan, combine all ingredients except raspberries.

Cook oat bran over medium heat until water is almost fully absorbed.

Stir in raspberries and serve.