Start the morning with a cheerful breakfast. This Raspberry Baked Oatmeal is easy to bake and full of great sweet tart berries.
I had heard about baked oatmeal years ago, but I was extremely skeptical. I don’t like mushy oatmeal and I was worried that baked oatmeal would be mush. But, after hearing about it and hearing about it, and finding it in multiple cookbooks, I started to wonder, Could all of these people be wrong?
In the midst of a Pantry Challenge, I had spotted a bag of raspberries in the freezer, so I decided to give it a try. Blueberry Bake Oatmeal didn’t attract me; neither did Peanut Butter Baked Oatmeal. But, Raspberry Baked Oatmeal? I could go for that!
After intense consultation with the woman I consider to be the expert on baked oatmeal, I set to work tweaking her basic recipe and making something that I absolutely love, that reheats well the next day, and that freezes very well. This raspberry and oat concoction is delicious, served with a little barely sweetened whipped cream.
Unlike Lynn’s original recipe, I do not refrigerate this overnight prior to baking — and the result is exactly what I wanted: oaty goodness, not too sweet, with dots of tart sweet berries and no mush involved.
It’s now been five years since I first made this dish, and it continues to be one of my favorites. It is so easy to mix up, I can make several batches at one time and slide the extras into the freezer for a later date. The night before I want to serve up a pan of toasty Raspberry Baked Oatmeal, I transfer the pan from freezer to fridge. By morning, it’s thawed enough to slide into the oven.
You can also bake from frozen, just adjust the time if necessary to make sure it cooks all the way through. My kids have eaten it not quite baked. Oops. And they still loved it.
How I make this good:
Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)
Raspberry Baked Oatmeal is a pretty simple, from-scratch recipe. It doesn’t call for much sugar, so it’s not overly sweet. If you prefer, you can use agave, honey, or maple syrup. I forgot the sugar once; it was still edible, though we didn’t like it as much.
How to make this cheap:
Here are some of the strategies you can use to make this recipe more economical:
- Stock up on ingredients when they are on sale. This summer frozen raspberries went on sale for $1.50/bag. I bought dozens to stash in my freezer.
- Buy baking ingredients in bulk. I always buy a lot of baking ingredients when they go on sale.
How I make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use.
- stainless steel mixing bowl – Get the biggest bowl you can find if making multiple batches
- wire whisk – I like this style with a sealed barrel. Then you can send it through the dishwasher.
- 9×13 Pyrex pan with lid – This is my favorite! These are perfect for freezer cooking!
Raspberry Baked Oatmeal
- 3 cup rolled oats
- 1/4 cup brown sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 cup applesauce
- 1/2 cup plain yogurt
- 1/2 cup milk
- 1/4 cup neutral oil
- 1 tsp vanilla extract
- 2 egg
- 2 cup raspberries fresh or frozen
- 1/2 cup whipping cream whipped or plain
- Preheat the oven to 350°.
- Grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the oats, sugar, baking powder, and salt.
- In a second mixing bowl, whisk together the applesauce, yogurt, milk, oil, vanilla, and eggs.
- Pour the wet ingredients onto the dry, and add the raspberries.
- Fold gently to combine.
- Spoon the mixture into the prepared pan.
- Bake for 45 minutes or until golden.
- Serve with cream, whipped or not.
Originally published July 29, 2011. Updated October 12, 2016.