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This Baked Raspberry Oatmeal is an easy, wholesome breakfast made with frozen raspberries, rolled oats, non-dairy yogurt, vanilla, and maple syrup. Just mix, bake, and enjoy! Vegan, Gluten-Free and Nut-Free Options.
This Baked Raspberry Oatmeal is a no-stress breakfast or snack with only 5 minutes of hands-on prep time. Raspberries and oats are combined with a lightly sweetened milk, dairy-free yogurt, and maple syrup mixture, then baked together until the oatmeal is gooey in the middle and slightly crisp around the edges. There’s enough for the whole family, so it’s perfect for holidays and weekends!
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A Big Batch Breakfast with a Fruity Twist
Do you want to know the secret to getting an extra 5 minutes of sleep in the morning? Oats! Instead of making a different breakfast every morning, I’ve spent years prepping jars of creamy overnight oats, baking oatmeal breakfast cookies, and making big batches of baked oatmeal just to make my mornings a little less stressful.
And as someone who absolutely adores raspberries, this Vegan Raspberry Baked Oatmeal is my latest obsession. Similar to my Baked Blueberry Oatmeal, I combined the classic oatmeal ingredients, like oats, milk, yogurt, and maple syrup, with mashed raspberries and slivered almonds for a fruity, nutty twist. It’s assembled and baked together in one dish and always makes enough gooey, creamy oatmeal for my meal prep or a family breakfast.
Ingredients for Raspberry Oatmeal
This soft and sweet oatmeal bake is easy to put together with a few pantry staples, frozen berries, and non-dairy substitutes. These are the key ingredients you’ll need:
- Raspberries: frozen and thawed raspberries are convenient and available year-round. Fresh raspberries also work! Just mash them really well or add an extra splash of milk if the liquid mixture is on the thicker side.
- Oats: old-fashioned rolled oats are the best because they become chewy and tender after baking. You could even use a 50-50 mix of rolled oats and quick oats for a softer and creamier texture.
- Milk: any variety of unsweetened non-dairy milk will do. Or, if you’re up for it, try making your own plant milk using the nuts or seeds of your choice.
- Yogurt: the vegan yogurt gives the baked oatmeal a creamy, custard-like consistency. I like coconut yogurt, but you can use any variety or brand you like.
- Ground Flax Seed: it binds the oatmeal together while adding a boost of omega-3 fatty acids. Chia seeds work just as well if you need a substitute.
How to Make Baked Raspberry Oatmeal
- Add the thawed raspberries to a baking dish and roughly mash them with a fork. Mix in the yogurt, non-dairy milk, maple syrup, and vanilla extract.
- Stir the oats, flaxseed, baking powder, and salt into the raspberry mixture. Sprinkle the almonds on top.
- Bake the oatmeal until the center is no longer wet.
- Serve the oatmeal immediately for a runny consistency or wait for it to cool before slicing it into bars. Enjoy!
Caitlin’s Cooking Tips
- Forgot to defrost your raspberries? I usually defrost my berries in the fridge overnight, but when I forget, I quickly thaw them in 30-second intervals in the microwave.
- The texture of the baked oats is up to you: There’s nothing I love more than a slice of baked oatmeal that’s slightly crisp on the outside and gooey in the middle. If you’re the same, bake the oatmeal for the full 40 minutes and let it cool completely before serving. Or, if you’d prefer a softer or runnier consistency, bake the oatmeal for just 35 minutes and serve it as soon as it comes out of the oven.
- Adjust the sweetness. I love the subtle sweetness that the raspberries and maple syrup add here. If you’d prefer a less sweet oatmeal, reduce the maple syrup to 2 tablespoons, then add more to taste as needed.
Serving Suggestions
This baked raspberry oatmeal is one of my favorite breakfasts to toss in the oven first thing on a spring or summer morning or right at the start of the weekend. Whether they’re still hot from the oven or cooled down, I love serving the slices in bowls with a splash of plant milk, a dollop of yogurt, a drizzle of almond butter, or some extra raspberries sprinkled on top.
If you’re looking for more vegan baked oatmeal recipes, you’ll also love this Banana Bread Baked Oatmeal, this Chocolate Baked Oatmeal, and this Apple Cinnamon Baked Oatmeal!
Or, if you’d like to use up the rest of your raspberries, try them in these Raspberry Overnight Oats, these Vegan Chocolate Raspberry Truffles, or this No-Bake Chocolate Raspberry Tart.
How to Store Baked Oatmeal
Keep the cooled baked oatmeal covered or transfer the slices to airtight containers. The leftovers will keep for up to 5 days in the fridge or up to 2 months in the freezer.
Serve the leftover oatmeal straight from the fridge or reheat the batch or individual slices in a 350ºF oven or toaster oven until warmed through.
Substitutions and Variations
- Gluten-Free Option: Oats are often processed with wheat products, meaning most brands are not inherently gluten-free. Make sure you use certified gluten-free oats to keep this recipe gluten-free.
- Nut-Free Option: Omit the almonds and use nut-free milk and yogurt.
- Maple Syrup Substitute: The maple syrup can be swapped for an equal amount of granulated sugar or the liquid sweetener of your choice.
- For a Protein Boost: Stir 1 scoop of vanilla or unsweetened protein powder in with the dry ingredients in step 3. I recommend reducing the maple syrup to 2 tablespoons if your protein powder is already sweetened.
- Optional Mix-Ins: Stir orange or lemon zest in with the wet ingredients, or add 1/2 cup of dairy-free chocolate chips along with the oats. You can also use a 50-50 mix of raspberries and blueberries, blackberries, or strawberries.
Recipe FAQs
Not if you don’t want to! Frozen and thawed strawberries, blueberries, blackberries, or cherries work just as well.
I don’t recommend assembling the oatmeal ahead of time. Instead, bake the oatmeal, wait for it to cool, and keep it covered in the fridge overnight. It will reheat well in a 350ºF oven the next day.
Steel-cut oats take too long to soften and won’t work well here. They’re better off in my Instant Pot Steel Cut Oats recipe.
Sure. Make the oatmeal mixture in a large bowl and divide it into a greased or lined muffin tin. Bake the raspberry oatmeal muffins for 30 to 35 minutes.
Easy Baked Raspberry Oatmeal (Healthy & One-Dish)
Ingredients
- 10 ounces frozen raspberries thawed (keep the liquid)
- 2 1/2 cups non-dairy milk I used soy milk
- 1 cup non-dairy yogurt I used coconut yogurt
- 1/4 cup grade A maple syrup plus more to taste
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats
- 2 tablespoons ground flax seed
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup slivered almonds (optional)
- Serving Suggestions: almond butter yogurt, or extra raspberries
Instructions
- Prep: Preheat the oven to 350F.
- Wet Ingredients: Add the thawed raspberries and any additional liquid from them to a 9×13″ (or similar sized) baking dish. Use a fork or potato masher to roughly mash them, then add the yogurt, non-dairy milk, maple syrup, and vanilla extract to the dish. Mix until combined; the liquid should turn a light pink
- Dry Ingredients: Add in the oats, flax, baking powder, and salt. Mix well and use a spatula to distribute the mix evenly throughout the pan. Sprinkle the almonds on top, if using.
- Bake & Serve: Bake in the middle rack of the oven for 35 to 40 minutes, depending on how thick you would like the oatmeal to be. For a “runnier” oatmeal, serve immediately after baking. Otherwise, let the oatmeal cool completely, then slice into bars. Serve as desired, warm or cold; leftovers will keep in the fridge for up to 5 days or can be pre-sliced and frozen for up to two months.
Recipe Video
Recipe Notes
- Protein Powder: Add 1 serving of vanilla or unsweetened protein powder with the dry ingredients in step 3 for a protein boost. If your protein is sweetened, use only 2 tablespoons of maple syrup and add more to taste.
- Yogurt: The yogurt makes the baked oatmeal a little creamier and have a larger volume. You can choose to leave it out if you wish; bake the oatmeal for only 30 to 35 minutes instead.
- Other Substitutions: Maple syrup can be replaced with equal parts granulated or liquid sweetener of choice. Chia seeds can be used instead of flax.
- Gluten-Free: Use gluten-free oats to make this recipe gluten-free .
- Nut-Free: Omit the almonds and use nut-free milk and yogurt to make this recipe nut-free
Nutrition
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
