Raspberry Baked Oats Without Banana

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This raspberry baked oats without banana (also known as raspberry baked oatmeal) is SO so yummy and has the most delicious cake-like texture. I love serving this no banana recipe for breakfast, warmed topped with coconut yoghurt, toasted chopped almonds and fresh berries. This blended oats recipe is a nutritious breakfast that tastes great!

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Contents:

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.

But the best part about baked oats is that they taste like cake, only healthier! If you love baked oats then you might also like to try my chocolate baked oats or carrot cake baked oats. Or if you’re more of an overnight oats kinda person then you’ll want to try my Peanut Butter Chocolate Overnight Oats or my Overnight Oats with Protein Powder. 

Why You’ll Love This Recipe

There is so many reasons to love my healthy baked oats recipe but here are just a few. 

• a healthy breakfast – made using wholesome ingredients like rolled oats, eggs and almond milk, this is a nutritious breakfast that will give you sustained energy.
• easy breakfast – making this easy baked oats recipe ahead of time, ready to be reheated in the morning, makes for a quick, easy and healthy breakfast. This recipe makes four serves. 
• free from refined sugars – this delicious breakfast recipe is naturally sweetened with a little maple syrup, making it just sweet enough. 

Ingredients Notes & Substitutions 

You will just need a handful of healthy Ingredients to make this baked oatmeal recipe, all of which are available from your local grocery store and health food stores. The full list of ingredient quantities can be found in the recipe card at the bottom of this post. 

• Rolled oats – I always buy the certified non-contaminated oats as they are free from contamination from gluten containing grains like wheat. I recommend using old fashioned rolled oats for this recipe and not quick oats. Definitely do not use steel-cut oats for this recipe as it won’t turn out well. 
• 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.
• Unsweetened Almond milk – or any other plant based milk like coconut milk beverage, oat milk, soy milk, if you don’t require dairy free milk then you can use regular dairy milk.
• Pure maple syrup – not maple flavoured syrup! You could try another liquid sweetener like date syrup or agave, however I have not tested this so I can’t guarantee that it would work. 
• Eggs – I haven’t personally tested this recipe using flax eggs but I have made my Carrot Cake Baked Oats with flax eggs and it works really well. To make 1 flax egg, mix together 1 tablespoon of flax meal (also known as linseed meal) to 3 tablespoons of water and whisk to combine. Replace each egg for 1 flax egg.
• Extra Virgin Olive Oil

Equipment

• large bowl
• food processor or blender
• large baking dish or 4 1 cup capacity ramekins. 
• measuring cups and spoons
• wooden spoon

​How to Make Raspberry Baked Oats Without Banana

Making this baked oats is as simple as mixing together the wet ingredients and then mixing through the wet ingredients. It’s the most basic of basic recipes really! For best results I do recommend blending the oats first to make oat flour as this gives the baked oats more of a cake-y texture.

First, make the oat flour. Add the rolled oats to a blender or food processor or high speed blender and blend to a course flour texture.

Next mix together the wet ingredients. In a large mixing bowl whisk together the eggs, vanilla extract, almond milk, pure maple syrup and extra virgin olive oil. 

Now add the blended oats to the egg mixture along with the sea salt and baking powder. Stir until well combined. Add the raspberries and stir through. 

Pour the oatmeal mixture into the prepared baking dish (or casserole dish) and bake in a 180 degree oven (celsius) or 356 Fahrenheit and bake until golden brown. If using ramekins instead of a baking dish, grease each ramekin with butter or olive oil. Spoon the mixture evenly into each ramekin. Place the ramekins on a baking sheet and then into the oven to bake. This makes 4 single serve baked oats. 

Serve warm topped with yoghurt.

Variations

I love this healthy 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.

Storage

Raspberry baked oats are best stored in the fridge for up to 4 days. 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 an airtight container. Freeze for up to 4 months.