This easy-baked oatmeal recipe has been a staple since my first Cookbook came out in 2018. Since then our family has had a lot of fun creating fun new variations of this base recipe. Our new favourite is this Raspberry Yogurt Baked Oatmeal.
I love to meal prep this dish for an easy breakfast in the morning. While I am making dinner at night I preheat the oven, toss all the ingredients in a bowl, and bake this in the evening while I am already in the kitchen cooking. The prep time for this dish clocks in around 5 minutes making it so simple to plan ahead so you have a breakfast you are looking forward to.
During the Winter months we love to use frozen fruit for this recipe but if raspberries are in season feel free to use fresh berries instead.
Raspberries are rich in vitamin C, vitamin B3, B5, folate quercetin, antioxidants, and ellagic acid. They contain polyphenols which can help reduce inflammation in the body. Raspberries are also low glycemic index and high in fibre which can help stabilize blood sugar levels & support healthy weight management. Because raspberries have 8 grams of fibre per cup they can help promote healthy digestion and gut health too.
This Recipe is:
- High in Protein
- Gluten-free
- Dairy-free (if you are using vegan protein powder, dairy-free milk and dairy-free greek yogurt)
- High in Soulable Fibre
- Kid and Huband Approved
- Absolutely Delicious
The Recipe
PrintRaspberry Breakfast Baked Oatmeal
Makes: 4- 6 servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients
2 medium bananas, mashed
2 cups gluten free rolled oats
1/2 cup vanilla protein powder (I used Genuine Health Organic Vegan Fermented Vanilla)
1 teaspoon baking powder
3 1/2 cups vanilla almond milk (or original almond milk, or you favourite milk)
Topping:
1 cup frozen raspberries (or fruit of your choice)
1/4 cup Greek yogurt
Directions
- Preheat oven to 350 degrees F.
- In a large bowl add 2 peeled bananas, mash with fork until smooth. Add in oats, protein powder, baking powder and milk. Stir until well mixed.
- Line 9 x 9 inch baking dish with parchment paper (or grease pan with butter). Pour mixture into pan and flatten with spatula.
- Place 1 cup frozen raspberries in a bowl and microwave for about 1 minute. Add toppings on top of oatmeal mixture. Spoon small amounts of raspberries with juices around top of oatmeal. Next spoon Greek yogurt in bare spots where there is no raspberries (so top is covered). Use a chop stick or something thin and straight to make lines or swirl patterns to gently mix berries and yogurt on top.
- Bake for 35 minutes and let sit for 10 minutes before serving.
- This dish is delicious served warm or cold.
If you make this recipe I would love to hear what you think in the comments below, let me know if you love this simple, delicious whole-food breakfast as much as I did. Feel free to share this recipe with a friend who loves awesome recipes like this.
Post a photo on Instagram and Tag: @pam_rocca
Happy Prepping,
