Description

This Easy Baked Raspberry Oatmeal is a healthy and delicious one-dish breakfast that combines frozen raspberries, non-dairy milk and yogurt, rolled oats, and a touch of maple syrup for natural sweetness. Perfect for meal prep, it’s baked to a creamy, comforting texture and can be served warm or cold, making it an ideal make-ahead wholesome breakfast or snack option.

Ingredients

Fruit and Wet Ingredients

10 ounces frozen raspberries (thawed, keep the liquid)
2 1/2 cups non-dairy milk (soy milk recommended)
1 cup non-dairy yogurt (coconut yogurt recommended)
1/4 cup grade A maple syrup (plus more to taste)
1 teaspoon vanilla extract

Dry Ingredients

2 1/2 cups rolled oats
2 tablespoons ground flax seed
1 teaspoon baking powder
1/4 teaspoon kosher salt

Toppings (Optional)

1/2 cup slivered almonds

Serving Suggestions

Almond butter
Extra yogurt
Additional raspberries

Cook Mode Prevent your screen from going dark

Instructions

Prep: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the oatmeal evenly.
Wet Ingredients: In a 9×13 inch baking dish, add the thawed raspberries along with any liquid they released. Use a fork or potato masher to roughly mash the berries. Then stir in the non-dairy yogurt, soy milk, maple syrup, and vanilla extract until combined. The liquid should turn a light pink color.
Dry Ingredients: Add the rolled oats, ground flax seed, baking powder, and kosher salt to the baking dish. Mix everything well so the oats and dry ingredients are fully incorporated, then spread the mixture evenly with a spatula. If desired, sprinkle the slivered almonds evenly on top for crunch.
Bake & Serve: Place the dish on the middle oven rack and bake for 35 to 40 minutes. Bake less time for a creamy, runnier oatmeal, or longer if you prefer it thicker. Serve warm immediately or allow to cool completely, then cut into bars for a grab-and-go breakfast. Store leftovers in the fridge for up to 5 days or freeze pre-sliced bars for up to two months.

Notes

You can substitute any non-dairy milk or yogurt you prefer, such as almond or oat milk and yogurt.
If you want more sweetness, drizzle extra maple syrup when serving.
Slivered almonds add a nice texture but are optional; feel free to add other nuts or seeds.
This oatmeal is great both warm or cold and can be easily reheated.
Make ahead and store in the fridge or freezer for convenient breakfasts during the week.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American