| | |

Raspberry Baked Oatmeal

It’s no secret that I love baked oatmeals.  I love them in any form:  Apple Pie Baked Oatmeal, Pumpkin Spice Baked Oatmeal, Peanut Butter Baked Oatmeal…you name it.  And I often make them when I know we have a busy day the next day.  I get them all prepared the night before and pop them in the oven before I jump in the shower in the morning.  That way breakfast is being made while we’re all getting ready for the day.  Love that.  Not to mention the house smells amazing while we’re all getting ready!

Last night was one of those nights that I felt like having breakfast ready for the morning, so I decided to try something a little different than our usual standbys.  We love raspberries so I thought I’d make a Raspberry Baked Oatmeal, basically just tweaking my other recipes to include berries.  And if you don’t like raspberries you could use any kind of berry:  blueberries, strawberries, blackberries.

To say that we loved this would be an understatement.  It’s creamy and bursting with the flavour of fresh raspberries.  Really, really good.  Even the pickiest of the bunch loves baked oatmeals and he really loved this one…he said “mmmmm, Mom this is really good”  🙂

Raspberry Baked Oatmeal {A Pretty Life}

All it takes is about 15 minutes of prep the night before and you have a hearty, healthy and delicious breakfast made!  You don’t even have to break a sweat with this one!  Plus, it feels good to start the new year getting back on track with good food doesn’t it?



Raspberry Baked Oatmeal

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Breakfast


  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1/4 cup oil
  • 3 eggs
  • 1 1/2 cups milk
  • 1/4 cup yogurt (see notes)
  • 1 cup raspberries (fresh or frozen)


  1. Whisk together the eggs, oil, milk, yogurt and vanilla.
  2. In a separate bowl, whisk together the oats, sugar, baking powder, and salt.
  3. Combine the egg mixture and the oat mixture.
  4. Pour half of the oat mixture into an 8×8 baking dish.
  5. Sprinkle on half of the raspberries.
  6. Pour on the rest of the oat mixture.
  7. Sprinkle on the remaining raspberries, and gently stir just to cover the berries.
  8. Then cover and refrigerate overnight.
  9. In the morning put the dish into a cold oven, and bake at 350 degrees for 40 to 45 minutes.
  10. Serve with milk, cream or whipped cream.


You can use any kind of yogurt that you like: Greek, plain, vanilla, raspberry.

Follow me on Pinterest!

Mention @prettysuburbs so I can see what you made!

– – – – – – – – – – – –

Maybe an idea for breakfast this weekend?

Here are more delicious baked oatmeal recipes:

 Have a delicious day!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


  1. Sharing this with my daughter so her family can benefit from a warm breakfast while preparing for work & school. We are experiencing a deep freeze here in Ottawa so a warm b/fast is perfect! Thx.

    1. Does this have to be prepared the day before and refrigerated before baking ?? This will be great for the -11 degree weather we will be getting in Chicago tomorrow !

  2. Can you. Make them into a cookie? Also, is there a possibly to leave out egg? My daughter has sever food food allergies and egg is one. My mother in law recently Made a dessert and instead of egg she used plain yougurt and oil. However, I love help on baking a granola or oatmeal such as this bit grass are a problem. Can’t used substitutes because they all contain the egg proteins. Please help!

    Do you have to sit it overnight

    1. Hi Gina!
      I have never made these oatmeals without the eggs, but it’s something I would definitely like to try. If I were to make this without eggs, I would instead of the 2 eggs, add 1 mashed banana, as it may help with the binding. And I have made them without having them sit overnight – they tend to be a little drier without the overnight soak, but they are good too!

      Good luck!

    1. Thank you Heather! This really is such a great breakfast – it’s perfect for this time of year. And I SO know what you mean about the oranges…we’re going through them like they’re going out of style right now!!

  3. Hi there! This looks great!
    I have two questions: the baking dish isn’t greased or coated, right?
    And when you mention the cold oven, so you just put it in, then start the oven to get to 350, but the 40-45 min is the full time of baking, from cold oven to getting to temp?


    1. Hi Lucille!
      I don’t grease my pan and haven’t had any problems with the oatmeal sticking. And yes, I just stick it in the cold oven, then start it up and it’s ready after about 40-45 minutes after this time!

      Happy Baking!

  4. I make a lot of different versions of baked oatmeal. I made this last night and baked it this morning. I used a mixture of frozen raspberries, blackberries and blueberries. This is very good! I will definitely add this recipe to my rotation of baked oatmeal. Thank you!

  5. I made this once with blackberries, and it’s amazing. How long do you think I can store the leftovers – and should it be refrigerated? Thanks!