| | |

Raspberry Baked Oatmeal

This Raspberry Baked Oatmeal is creamy and bursting with the flavour of fresh raspberries. Serve with milk and a little brown sugar.

If you’re looking for a simple and quick breakfast idea, this Raspberry Baked Oatmeal is delicious. This make ahead breakfast recipe is perfect for busy mornings.

Raspberry Baked Oatmeal {A Pretty Life}

Baked Oatmeals are easy + versatile!

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!

Make it Ahead!

You can assemble this dish the night before you want to serve it, store it in the fridge overnight and pop it in the oven first thing in the morning. I put it into a cold oven, then turn the oven on. It can bake while you get the coffee ready and enjoy your morning. All it takes is about 15 minutes of prep the night before and you have a hearty, healthy and delicious breakfast made!

OR enjoy it right away!

You can also assemble this recipe and serve it the day you make it. Just assemble, then let the oatmeal mixture rest in the baking dish for about 30 minutes before putting it into the oven. You want the oats to soak up the milk + egg mixture before baking.

Raspberry Baked Oatmeal Recipe Tips:

  • OATS: This recipe calls for old fashioned rolled oats, but I’ve also used quick oats. Quick oats are a bit more soft, but we like that.
  • RASPBERRIES: You can use fresh or frozen raspberries.
  • YOGURT: You can use any kind of yogurt that you like: Greek, plain, vanilla, raspberry.
  • FLAVOUR OPTIONS: You can use use any kind of berry: blueberries, strawberries, blackberries.
  • SERVING SUGGESTION: Serve with half + half cream and a little brown sugar.
Print

Raspberry Baked Oatmeal

A dish of Raspberry Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Raspberry Baked Oatmeal is creamy and bursting with the flavour of fresh raspberries. Serve with milk and a little brown sugar.

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

Ingredients

Units Scale
  • 3 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup oil (vegetable oil or canola oil)
  • 3 large eggs
  • 1 1/2 cups milk (I like 2% or whole milk)
  • 1/4 cup yogurt (see notes)
  • 1 cup raspberries (fresh or frozen)

Instructions

  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 x 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 F for 40 to 45 minutes.
  10. Serve with milk, cream or whipped cream.

Notes

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?

 Have a delicious day!

Similar Posts

Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

28 Comments

  1. 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!

  2. 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!