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This raspberry baked oatmeal is a healthy, satisfying breakfast for one! Banana, oats, and milk are blended into a smooth batter and baked with raspberries, giving this baked oatmeal a cake-like texture.
Baked oatmeal is a hearty, warm breakfast, but for some people, the texture is a deal-breaker. This raspberry baked oatmeal is a completely different spin on baked oatmeal, though—it’s not lumpy! Because it’s blended, it bakes up with a light, cake-y texture.
Basically, it’s like having cake for breakfast. But healthy!
Is it any wonder why this has become my very favorite breakfast?!
I added raspberries to my baked oatmeal, but you can use blueberries or strawberries, diced peaches in the summer, or apples in the fall. (Chocolate chips are good too, although maybe not quite in line with the whole “healthy baked oatmeal” idea!) Once the oatmeal is ready, I top it with a dollop of Greek yogurt for some added protein, but Blackberry Lemon Jam, lemon curd, or maple syrup works too.
Is Baked Oatmeal Soft?
Baked oatmeal isn’t like the oatmeal you prepare on the stovetop. Instead of being like a porridge, baked oatmeal is solid. Traditional baked oatmeal is very dense, but because this version is blended, it’s lighter and fluffier.
What You’ll Need
This baked oatmeal recipe is made with only simple, wholesome ingredients, with no processed sugar and just a touch of maple syrup for sweetness.
- Banana – The darker the banana, the more sweetness and banana flavor your baked oatmeal will have.
- Oats – Use old-fashioned oats here.
- Baking powder
- Maple syrup – Honey can be swapped in for the maple syrup.
- Almond milk – Or another milk you like or have on hand.
- Vanilla extract
- Almond butter – I use homemade almond butter.
- Fresh raspberries
- Greek yogurt – Optional, for topping.
Are Oats Healthy?
Yes, oats are super healthy—in fact, they’re considered one of the healthiest grains you can eat! They’re naturally gluten-free and full of vitamins, minerals, and antioxidants. They’re also loaded with fiber, which keeps you fuller longer.
How to Make Raspberry Baked Oatmeal
I usually whip up the batter in the blender, then bake it while I’m getting ready so I can eat before going to work!
Prepare. Preheat your oven to 370ºF and grease a small baking dish with non-stick spray.
Make the batter. Place all of the ingredients except the raspberries and yogurt into your blender and blend until smooth.
Bake. Pour the batter into the prepared baking dish and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Serve. Top with the Greek yogurt and additional raspberries before serving.
Tips for Success
Here are some helpful tips for making this recipe work for you.
- Be sure to use the right oats. Quick oats and steel-cut oats cook differently, so make sure you buy old-fashioned oats for this recipe.
- Make it in a muffin tin. If you don’t have a small baking dish or oven-safe bowl for making baked oatmeal, you can use a muffin tin instead and divide the batter into 2 to 3 cups, reducing the baking time accordingly.
- Double (or triple) the recipe. Want to make a bunch of servings at once? You can double, triple, or even quadruple the recipe and make it in muffin tins.
Can You Eat Cold Baked Oatmeal?
Baked oatmeal is best served warm, but you can definitely enjoy this recipe cold too! I find that this version of baked oatmeal is much more appetizing cold than the traditional kind that’s made with whole oats since it has more of a cake-like texture.
How to Store and Reheat Leftovers
If you have leftover raspberry baked oatmeal, you can wrap the dish and refrigerate it for 2 to 3 days. Warm it up in the microwave or cover it with foil and reheat it in a 350ºF oven. You can also eat the leftovers chilled or at room temperature.
Can This Recipe Be Frozen?
Yes, you can wrap the baked oatmeal and freeze it for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
Raspberry Baked Oatmeal
- ½ a banana
- ½ cup (41 g) rolled oats, use gluten-free if GF
- 1 teaspoon baking powder
- 1 tablespoon maple syrup
- ⅓ cup (77 ml) almond milk
- 1 teaspoon vanilla
- 1 tablespoon almond butter
- ¾ cup (90 g) fresh raspberries
- ¼ teaspoon ground cinnamon
- Vanilla Greek yogurt, optional
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Preheat the oven to 375 °F (191 °C) and grease a 16 ounce baking dish with non-stick spray.
- Place all ingredients, except for the raspberries, into your blender. Blend until smooth.
- Pour the batter into your baking dish and add half the raspberries. Stir in half the amount and place the other half on top.
- Bake for 17 to 20 minutes or until a toothpick comes out clean.
- Optional: Top with Greek yogurt and extra raspberries.
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.