Raspberry Baked Oatmeal
This raspberry baked oatmeal is a healthy, satisfying breakfast for one!
Servings: 1 bowl
Equipment
Ingredients
- 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
- ¼ teaspoon ground cinnamon
- ¾ cup (90 g) fresh raspberries
- Vanilla Greek yogurt optional
Instructions
- 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.½ a banana, ½ cup rolled oats, 1 teaspoon baking powder, 1 tablespoon maple syrup, ⅓ cup almond milk, 1 teaspoon vanilla, 1 tablespoon almond butter, ¼ teaspoon ground cinnamon
- Pour the batter into your baking dish and add half the raspberries. Stir in half the amount and place the other half on top.¾ cup fresh raspberries
- Bake for 17 to 20 minutes or until a toothpick comes out clean.
- Optional: Top with Greek yogurt and extra raspberries.
Notes
How to store: If you have leftovers, 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.
How to freeze: 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.
Nutrition
Serving: 16 ounces | Calories: 432 kcal | Carbohydrates: 70 g | Protein: 11 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 7 g | Sodium: 540 mg | Potassium: 667 mg | Fiber: 14 g | Sugar: 25 g
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