Clean the lemon well, and then remove the zest using a fine cheese grater or zester. In a large bowl, combine the lemon zest, juice from half the lemon, eggs, milk, yogurt, sugar, vanilla extract, salt, and baking soda. Whisk until smooth. Stir in the raspberries , and then stir the oats. Coat a casserole dish with non-stick spray and pour in the oat mixture. Place the dish in a preheated 375 degree oven and bake for about 45 minutes or until the center is no longer liquid. Serve hot.
