Description
These raspberry baked oats are a cozy, naturally sweet breakfast option that feels like dessert but fuels you like a hearty meal. Easy to make, great for meal prep, and perfect for the whole family.
Ingredients
Scale
- 1 cup rolled oats
- 3/4 cup fresh raspberries
- 1 cup almond milk
- 2 tablespoons maple syrup
- 1 tablespoon chia seeds
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 2 tablespoons sliced almonds
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine rolled oats, almond milk, maple syrup, chia seeds, baking powder, vanilla extract, and cinnamon. Stir until well mixed.
- Gently fold in the raspberries.
- Lightly grease an 8×8-inch baking dish.
- Pour the mixture into the dish and smooth the top.
- Sprinkle sliced almonds evenly on top.
- Bake for 30 minutes or until the top is golden and the center is set.
- Let it cool for a few minutes before slicing and serving.
Notes
- Use rolled oats, not quick oats, for the best texture.
- Frozen raspberries work too, just don’t thaw them.
- Double the batch and freeze extra portions for future breakfasts.
Nutrition
- Serving Size: 1 square
- Calories: 215
- Sugar: 7g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: raspberry baked oats, healthy breakfast, baked oatmeal, easy baked oats