This Raspberry Baked Oatmeal is my new favorite breakfast idea! Baked oatmeal is warm, cozy and comforting… plus it’s super easy to whip up. Make this your new weekend breakfast staple!
Cozy Raspberry Baked Oatmeal
Looking for a cross between oatmeal and a cake? Raspberry Baked Oatmeal is the recipe you’ve been waiting for. I’ve never been an oatmeal for breakfast kind of girl. I don’t know if it is a texture thing… or the fact that I grew up with my mom buying the Instant Oatmeal packets… but I just never loved it.
However, baked oatmeal has taught me that THIS is the way oatmeal for breakfast was meant to be consumed! Yes, it takes a bit longer than an Instant Oatmeal, but I you can even make this the night before and heat it up in the morning to save time, or as a great brunch item when you’re entertaining.
What You’ll Need
There are a couple more ingredients found in baked oatmeal than in regular oatmeal:
- Oats: Of course you need oats! Use old fashioned (or rolled oats) in this recipe. The bake time is written for rolled oats, not Quick Oats!
- Light Brown Sugar: You can use honey, maple syrup, or agave syrup if you prefer. If you do choose to use a liquid sugar, measure out 1/4- cup in a liquid measuring cup!
- Baking Powder
- Ground Cinnamon: What is oatmeal without a little cinnamon?
- Salt: To balance out/enhance the sweetness.
- Canned Light Coconut Milk: You can ABSOLUTELY use regular milk. Coconut milk is just a nice option!
- Applesauce: This is a great flavor-maker, as well as a healthy way to add moisture.
- Egg: To bind the oats together.
- Vanilla: For extra sweet flavor!
- Butter: Melted. If you use salted butter you may want to reduce the amount of actual salt used.
- Fresh Raspberries: Or other berries/fruit!
How to Make Raspberry Baked Oatmeal
I feel like baked oatmeal is even easier than cooking oatmeal on the stove top. All you do is whisk together the simple ingredients and bake! Like, literally that’s all you do. It’s really THAT simple!
Preheat Oven to 350°: Spray a small baking dish with spray. I used a small 2 serving round oval dish.
Whisk Ingredients Together: In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.
Add in Raspberries: Gently stir in the raspberries and transfer to prepared dish.
Bake the Oatmeal: Bake oatmeal for 25 minutes until top is lightly golden. Drizzle with additional coconut milk if desired.
Tips for the Best Baked Oatmeal
Looking for tips on how to make the best baked oatmeal? You’re in the right place:
- Making Baked Oatmeal Ahead: Follow the recipe up until step 5 – the point where you actually bake the oatmeal. Keep the baking dish covered in the fridge overnight and bake it in the morning!
- Feel Free to Use Frozen Fruit: If fresh fruit is out of season, frozen berries and other fruit will work just fine in this baked oatmeal recipe.
- Serve with Yogurt: Your breakfast will be even more filling this way!
- More Toppings: A drizzle of browned butter, a few teaspoons of milk or heavy cream, maple syrup, whipped cream, and/or a sprinkle of brown sugar.
Variation Ideas
Not a fan of raspberries? No problem! Here are some other add-in ideas:
- Any Other Kind of Berry: Blueberries, strawberries, blackberries…
- Sliced Bananas: Would taste amazing in baked oatmeal!
- Diced Apples: Yum!
- Chopped Peaches: To give you peaches and cream oatmeal vibes. 🙂
Does Baked Oatmeal Need to Be Refrigerated?
Yes. Keep this baked oatmeal in an airtight container in the fridge for 3-4 days. To reheat the oatmeal, just cover it and place in a 350°F preheated oven for 10-ish minutes. Or heat up individual portions in the microwave!
Can I Freeze Extras?
Also yes. You can freeze baked oatmeal for 2-3 months in an airtight container.
Raspberry Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
This Raspberry Baked Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting… plus it’s super easy to whip up.
Ingredients
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup loose packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup canned light coconut milk
- 1/4 cup applesauce
- 1 egg
- 1 tsp vanilla
- 1 Tbsp butter, melted
- 2/3 cup fresh raspberries
Instructions
- Preheat oven to 350°
- Spray a small baking dish with spray. I used a small 2 serving round oval dish.
- In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.
- Gently stir in the raspberries and transfer to prepared dish.
- Bake oatmeal for 25 minutes until top is lightly golden.
- Drizzle with additional coconut milk if desired.
Notes
recipe from Seriously Delish
Jessica’s recipe also suggests drizzling 2 Tbsp of brown butter on top of the oatmeal. This would be AMAZING, I just opted not to, trying to keep the fat a little lower..but you should totally try it!
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More Easy Breakfast Ideas
Looking for more delicious breakfast recipes?
The timing of this post is perfect! I have some strawberries that really need to be used and I’ve been trying to eat more oatmeal as I recently read about how it expands in your gut to help you feel full. Since I can eat pretty much any time, I need all the help I can get convincing my stomach that no, it does not in fact have to have more food less than two hours after breakfast. I had oatmeal this morning and so far so good!
But when I’m not eating oatmeal, my go-to healthy breakfast is three scrambled eggs with a little salt, pepper, and cayenne pepper. Not too exciting, but relatively quick, tasty, and filling.
I love baking a big batch of banana chocolate chip muffins and then freezing them to have for breakfast!
For me it is one scrambled egg. Sometimes with a Bays English Muffin.
We are always in a hurry here, so cereal or fruit is usually a go-to, but I also make a batch of pumpkin or banana pb muffins every now and then and throw them in the freezer for a quick yummy breakfast.
oatmeal- everyday!
My go to breakfast is oatmeal with walnuts.
I’ve read Jessica’s blog for years, too. Would love to win a copy of her cookbook. This oatmeal looks fabulous! I actually had oatmeal (instant) made in the remnants of a peanut bar jar for bfast yest. Today was frozen french toast warmed up in the toaster. Are you sensing a theme here? (quick & processed) 🙁
I just found your site and I love the smattering of recipes! My “go to” breakfast during the week consists of 2 slices of toasted marble rye bread with very little butter. On weekends we enjoy poached eggs on toast.
I always eat a bowl of shredded wheat with cinnamon, chia seeds, and flax seed meal!
Ezekiel toast w/ organic almond butter. On cheat day, a cherry pop tart 🙂