This hearty baked raspberry oatmeal is the perfect make-ahead breakfast recipe! Packed full of fresh plump summer raspberries, almond milk, almond butter, and sweetened with banana and maple syrup!
Are you craving a delicious make-ahead breakfast recipe?
Well, you’re going to LOVE this baked raspberry oatmeal!
In fact, this time around I tried something a little different and pureed the oatmeal mixture in my Vitamix before baking! It resulted in a delicious spoonable oatmeal dish that was perfect for breakfast!
Optionally, you can top it with chopped almonds, more berries, or even Greek yogurt!
Ingredients for baked raspberry oatmeal
- Banana – Try using a nice ripe banana here as it will bring more sweetness to this dish. This is a great use for brown bananas you save for banana bread.
- Oatmeal – I used rolled oats I had in my pantry.
- Almond milk – If you’re not a fan of almond milk you can whatever dairy or non-dairy milk you enjoy the most.
- Almond butter – You can use whatever nut butter you have on hand but I liked the combination of both almond milk and almond butter. Plus the flavors go well with raspberries.
- Maple syrup – Brings sweetness to the baked oatmeal. You can optionally use honey, agave, or regular sugar.
- Vanilla extract – Just a touch for added flavor. You could also use almond extract.
- Baking powder – This helps keep the oatmeal light and fluffy.
- Cinnamon – I love the additional warmth cinnamon brings to the oatmeal.
Using dairy milk
This recipe calls for the use of almond milk but you can easily use any other dairy or non-dairy milk you happen to have on hand.
Using high-protein dairy milk is a great way to beef up the protein in this recipe.
I have also made this recipe with oat milk which also works well.
Using a different berry
The great thing about this recipe is in reality you can use whatever berry or fruit you enjoy the most.
The easiest swaps for this recipe would be blueberries, strawberries, or even blackberries.
In fact, I have a baked blueberry oatmeal that turns out slightly different in texture that you might like as well!
Fresh or frozen berries
I like to use fresh berries in this dish but you can use frozen berries as long as they are defrosted and strained.
This will help to not bring too much liquid into the oatmeal mixture.
Storage and leftovers
It’s not often that I can finish a tray of this oatmeal in one sitting.
But, that s one of the reasons I love this healthy baked oatmeal.
It can be stored in the fridge for up to 4 days and reheats easily in the microwave!
I have also been known to eat it cold with a dollop of Greek yogurt on top.
More oat recipes
- The original recipe that made me fall in love with baked oatmeal. Try my Baked Blueberry Oatmeal.
- Craving apples and oats? Try my Oatmeal Stuffed Breakfast Baked Apples.
- Want sweet and tart oatmeal? Try my Baked Cranberry Oatmeal.
- Love a savory breakfast? Try my Savory Asian Oat Bran.
- 2 ripe bananas, peeled
- 2 cups old fashioned oats
- 1-1/3 cup almond milk
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 2 cups fresh raspberries
Preheat the oven to 375 degrees F and grease an 8x8 baking dish with non-stick spray.
Place all ingredients, except the raspberries, into your high-powered blender.
Blend until smooth.
Pour the batter into your baking dish and stir in 1/2 of the raspberries and place the remaining half of the berries on top.
Bake for 25-35 minutes or until a toothpick comes out clean.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 172mgCarbohydrates: 49gFiber: 8gSugar: 19gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.