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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Originally published July 29, 2011. Updated October 12, 2016.
Shandon-dy R Diehl
Can these be frozen after they are baked and cut into squares?
Jessica Fisher
Yes, the texture won’t be as good, but you can definitely do that.
Rachel Smith
How should I store leftovers if I don’t want to freeze them? Thanks! This is so good, by the way! We decided to phase out cereal and my kids chose this over cereal everyday this week!
Jessica Fisher
I usually just cover and refrigerate, but I’ve also left it on the counter (covered) for a day or two.
Debbie Fehr
This has become my go to recipe for baked oatmeal. It’s excellent!!!!!!!
Debbie
This looks so good but i was wondering if i could half the recipe and bake in maybe an 8×8 since there is only me eating it and just want to try it out
Jessica Fisher
Yes, that is fine. Or you could make them in muffin cups, bake, and freeze. Method is explained here: http://lifeasmom.com/2012/03/cinnamon-apple-oat-cakes-urs-grains.html
Julia M
I have this baking in my oven right now and I cannot wait to taste it! I’ve never made baked oatmeal before, but I have no doubt it’s going to be AWESOME!
Kelly
Just thought I’d add that this works beautifully as muffins. I get 12 good-size oatmeal cakes from this recipe. They also freeze great for a quick single-serve breakfast! About a minute in the microwave, top with a smidge of butter, enjoy delicious hot breakfast on demand! I made it with frozen blueberries last time and it was yummy.
Jessica
@Kelly, yes, it does. We love them that way as well. I posted that method here: http://lifeasmom.com/2012/03/cinnamon-apple-oat-cakes-urs-grains.html but with apples.
Melissa
I loved this! There was enough for one left over and I ate it (three days later) and it was still delicious!
Demetria
Thank you for the recipe!
My family enjoyed every bite even without the cream. I had manacotti cooling from the oven while this baked and the kids chose to have the oatmeal for dinner instead. (They’re little, so manacotti is less appealing…we froze most of it in smaller portions for my husband to take to work).
Thanks again! Your recipes are great 🙂
Jessica
@Demetria, aww, shucks. Thanks for the kind words. Glad to hear y’all liked the baked oatmeal!
Paula
Was great with raspberries earlier this year – time to try it with blueberries! Got to get those school morning breakfasts in order! One new baby due any day is also motivation to stock my freezer! Thanks Jessica!
Jessica
@Paula, that’s great! Congratulations!
kimberly
Do we have any idea on the nutritional value? I use my fitness pal and trying to add this
Jessica
I don’t. Sorry.
Kristen
Thanks for the delicious recipe. We have been enjoying this for a couple months now. I usually make it with frozen strawberries since I rarely have raspberries. This morning’s version is baking with strawberries and blueberries. My kids and my husband (a traditional oatmeal hater!) love it. Thanks again!
Kelly
Yummy! I’ve been wanting oatmeal for breakfast, but the warm mornings just don’t mix with hot oatmeal. I threw a handful of sliced almonds and a dash of cinnamon into the batter and it is delicious. It turned out kind of like a light muffin- not as dense as a quickbread or cake, but more fluffy than a chewy granola bar. I plan on warming it up for breakfast for the next few mornings. My hubby approves of it, too!
Jessica
@Kelly, that’s a perfect description! I imagine that it’s great with nuts, but with a nut allergy in the house, we’ve avoided it. Thanks for sharing your tweaks!
Mandy
I made this for breakfast this morning, except I used apples and cinnamon instead of raspberries(only because I didn’t have any). Everybody loved it. I can’t stand the texture of regular oatmeal. I’m so glad that I found this recipe. It was the perfect thing for a Saturday morning. Thank you for sharing.
Paula
Hey! I’m a hard core berry picker, and this looks like another great way to use up some of those frozen wild raspberries of mine! Gonna make two tomorrow, one to feed to the crazy kiddos & one to freeze! Thanks Jessica!
Robin
Is the baking time different when you bake it in muffin tins? Have you tried freezing the “cakes” after they are baked or just before baking?
Jessica
It is shorter. I have to do it again because we’re out and because I can’t find my note. But, I think it was 25 minutes.
Helga
WHen baking in muffin tins, how long did you bake it?
Jessica
I think it was about 25 minutes, but I need to redo to be sure.
Mary Jo @ Covenant Homemaking
Have you tried the flax seed + water substitute for the eggs in baked oatmeal?
Jessica
I have not tried that. Sorry I can’t help!
Betsy
I just made this an give it a thumbs up! I could only find Greek yogurt, and it turned out great.