This raspberry baked oats (or raspberry baked oatmeal) recipe is SO so yummy and has the most delicious texture. I love serving this for breakfast warmed, alongside coconut yoghurt, toasted almonds and fresh berries. This blended oats recipe is a nutritious breakfast that taste yum!
Baked oats are delicious any time of year, though I especially love them in the cooler months. They are an excellent addition to any meal prep rotation as you can cook a batch on the weekend, slice and store in the fridge, ready to heat each piece as needed throughout the week.
Why You'll Love This Recipe
This is such a great recipe and you're going to love it! Here's why:
- baked oats are a great breakfast made with wholesome ingredients.
- if you like eating cake for breakfast then baed oats are for you!
- baked oats are great to meal prep!
Ingredients that you will need to make this baked oatmeal recipe are super basic and available from most supermarkets and health food stores. They are:
- Rolled oats - I prefer organic and wheat free but whatever you can find will work.
- Baking powder - I always opt for aluminium free, gluten free baking powder from my local bulk foods store but again, whatever baking powder you have will be fine.
- Vanilla extract
- Sea salt flakes
- Fresh & Frozen Raspberries - You can actually use all fresh raspberries or all frozen raspberries if you like, I just find that fresh raspberries hold there shape better when baked and therefore are nicer for topping the baked oats with.
- Almond milk - or any other plant based milk, if you don't require dairy free milk then you can use full cream cows milk.
- Pure maple syrup - not maple flavoured syrup!
- Extra Virgin Olive Oil
- large bowl
- food processor or blender
- large baking dish
- measuring cups and spoons
- wooden spoon
Making baked oats is as simple as mixing together the dry ingredients, mixing together the wet ingredients and then mixing the two together. It's the most basic of basic recipes really! I do recommend blending the oats first to make oat flour as this gives the baked oats more of a cake-y texture.
Step 1: Make oat flour. Add the rolled oats to a blender or food processor and blend to a course flour texture.
Step 2: Mix dry ingredients. Add the oat flour to a large mixing bowl along with the salt and baking powder and whisk to combine.
Step 3: Mix wet ingredients. In a second bowl, whisk together the eggs, vanilla extract, almond milk, pure maple syrup and extra virgin olive oil. Pour the wet ingredients into the dry ingredients and whisk to combine. Add the raspberries and stir through.
Step 4: Bake. Pour the mixture into the prepared baking dish and bake in a 180 degree oven (celsius) or 356 Fahrenheit and bake until golden brown.
Serve warm topped with yoghurt.
I love this recipe as it is but feel free to get creative and change things up a little. Here's some ways of getting creative with this recipe:
- Raspberry Chocolate Chip - add ½ cup of dark chocolate chips to the batter and stir through.
- Apple - Instead of raspberries you could add apple chunks.
- Nut - Add ½ cup of nuts like chopped almonds, pecans or cashews.
- pure maple syrup - swap for honey.
- oats - use non-contaminated or certified gluten free oats if gluten intolerant or on a low fodmap diet.
Raspberry baked oats are best stored in the fridge. Simply cover with compostable plastic wrap and take out slices as needed. Store in the fridge for up to 5 days. Alternatively, slice and wrap each portion in plastic wrap or place into containers. Freeze for up to 4 months.
Did you Love these Raspberry Baked Oats?
For more delicious breakfast recipes you might like to try:
- Carrot Cake Baked Oats
- Pressure Cooker Steel Cut Oats
- Granola Stuffed Baked Apples
- Healthy Granola Recipe
- 2 cups organic rolled oats
- 1 teaspoon baking powder aluminium free
- ¼ teaspoon sea salt
- 1 cup almond milk or plant-based milk of choice
- 2 teaspoon vanilla extract
- ⅓ cup maple syrup
- 2 eggs
- 3 tablespoon extra virgin olive oil
- 1 cup frozen raspberries
- ½ cup raspberries fresh
- Preheat oven to 180 degrees Celsius. Grease a medium sized baking dish with olive oil or butter and set aside.
- Add rolled oats to a blender or food processor and pulse until roughly chopped. The oats should still be course in texture.
- Pour the rolled oats into a large mixing bowl along with salt and baking powder. Stir to combine.
- In a medium sized bowl whisk together milk, vanilla extract, maple syrup, eggs and extra virgin olive oil.
- Pour wet ingredients into dry ingredients and stir until well combined. Add the frozen raspberries to the mixture and stir to combine.
- Pour the oats mixture into the baking dish spread out evenly. Top with extra fresh raspberries.
- Place into the oven and bake for 50 minutes or until golden brown on top. Serve warm topped yoghurt of choice.
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