Easy Baked Raspberry Oatmeal (Healthy & One-Dish)
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.
Servings 4 servings
Calories 487kcal
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.
Video
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
Calories: 487kcal | Carbohydrates: 69g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 8mg | Sodium: 360mg | Potassium: 768mg | Fiber: 13g | Sugar: 23g | Vitamin A: 664IU | Vitamin C: 30mg | Calcium: 451mg | Iron: 4mg