This easy and healthy Raspberry Baked Oatmeal is the perfect breakfast recipe for any time of the year. Easy to make, packed with raspberries, and naturally gluten-free.
So what is healthy baked oatmeal?
Baked oatmeal is oatmeal that is cooked by baking it along with other ingredients like eggs, non-dairy milk, and mix-ins. The oatmeal is normally baked in a casserole dish and is a great breakfast option to feed a crowd.
Baked oatmeal is cut into squares for serving, it is almost like a breakfast cake. Baked oatmeal is healthy, easy to prepare, inexpensive, and stores well in the fridge or freezer. It can be enjoyed warm as is or with toppings like maple syrup and yogurt.
What makes this baked oatmeal healthy?
This baked oatmeal recipe uses gluten-free old-fashioned rolled oats and coconut milk which makes this easy, healthy raspberry baked oatmeal a nutritious breakfast for the whole family.
Cinnamon is also packed with anti-inflammatory properties and antioxidants which boosts this recipe's health benefits - so feel free to add an extra teaspoon or two of ground cinnamon.
This baked oatmeal recipe is also made with coconut oil. Coconut oil has many health benefits that boost heart health as well as protect your hair and skin. Sounds like an all-around winner to me!
Another delicious baked oatmeal recipe to try is my Blueberry Baked Oatmeal!
Ingredients and substitutions:
- Oats: I would recommend using oat fashioned rolled oats. If you are gluten intolerant, make sure to ensure that the oats that you purchase are in-fact gluten-free. Oats are naturally gluten-free but are often manufactured in factories that use gluten so it's always better to be extra careful.
- Spices: Cinnamon, nutmeg and vanilla extract. Don't be shy to add a little extra than what the recipe suggests. It can only get better.
- Coconut milk: I love adding coconut milk to recipes, but it can be substituted for oat milk, almond milk or normal milk.
- Coconut oil: You can substitute the coconut oil for any other type of oil you prefer.
- Butter: To make this recipe diary free, substitute the butter for a little extra coconut oil.
How to make raspberry baked oatmeal:
- Preheat the oven and spray your dish with non-stick spray. You can also brush your dish with coconut oil instead of using cooking spray.
- Combine your dry ingredients. Whisk together the oats, brown sugar, baking powder, nutmeg, cinnamon and salt.
- Combine your wet ingredients. In a separate bowl, combine the coconut milk, coconut oil, melted butter, egg and vanilla extract.
- Mix them together. Pour the wet ingredients into the dry ingredients and stir until combined.
- Add the raspberries. Gently fold the raspberries into the oat mixture.
- Bake. Bake the dish for at at-least 25 minutes or until golden. I like it a little crunchy on top.
- Serve. The dish is best served warm with a little extra coconut milk or milk of your choice.
Instructional Recipe Video:
How to store baked oatmeal:
Once your baked oatmeal has cooled, cover it with plastic wrap and place it in the fridge. When you're ready for a little more, cut a slice and pop it in the oven or microwave for a few minutes to warm up. Alternatively, place the entire baking dish in the oven for 10 - 15 minutes or until warmed to serve a crowd.
The baked oatmeal can be stored in an air-tight container for up to 7 days in the fridge. The baked oatmeal can also be cut into squares and frozen in an air-tight container for up to 2 months.
More healthy breakfast recipes:
- Baked Berry Oatmeal
- Peanut Butter Choc Chip Energy Balls
- Vegan Strawberry Chia Pudding
- Chocolate Almond Protein Smoothie
- • 3 cups old fashioned rolled oats
- • 1 cup light brown sugar
- • 2 tsp baking powder
- • 2 tsp ground cinnamon
- • 1 tsp nutmeg
- • ¼ tsp salt
- • 1 cup coconut milk (or any other milk)
- • ⅓ cup coconut oil
- • 2 eggs
- • 3 tsp vanilla extract
- • 2 Tbsp butter, melted (can sub for coconut oil)
- • 1 ½ cups fresh raspberries
- Preheat the oven to 350ºF and spray a 9x13 inch baking dish with non-stick spray or brush with coconut oil.
- In a large mixing bowl, combine the rolled oats, sugar, cinnamon, nutmeg, baking powder and salt.
- In a separate mixing bowl, whisk together the remaining ingredients, except the raspberries.
- Add the wet ingredients to the oat mixture and stir until combined.
- Add the raspberries and gently fold them into the mixture.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake the oatmeal for 25-28 minutes or until golden.
- Remove from oven and serve warm with a drizzle of coconut milk or a dollop of yogurt.