This Raspberry Baked Oatmeal is one of my favorite breakfasts, easy to make, wholesome and bursting with juicy raspberries in every bite. Made with simple pantry ingredients, this is the perfect make-ahead for busy weekday mornings.
- 2 very ripe bananas, 1 cup mashed (or 1 cup apple sauce)
- 1 ½ cup unsweetened almond milk, or milk of choice
- ¼ cup maple syrup
- 2 teaspoon vanilla extract, or almond extract
- 2 cups rolled oats, gluten-free if needed
- 2 tablespoon chia seeds
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup raspberries, fresh or frozen
- ½ cup almonds, roughly chopped of slivered
- ¼ cup chocolate chips (optional)
- vanilla yoghurt, or yoghurt of choice
- raspberries, fresh or frozen
- maple syrup to taste
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Preheat the oven to 375F (190C) and lightly grease an 8×8 (20×20 cm) baking dish.
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Add the bananas to a mixing bowl and mash well until creamy. Stir in the almond milk, maple syrup and vanilla.
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To the mixing bowl, add the rolled oats, chia seeds, baking powder and salt and stir well.
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Fold in the almonds, raspberries and optional chocolate chips if using. Pour the mixture into the prepared baking dish. Spread to an even layer and top with some extra raspberries and flaked almonds if desired.
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Bake the oatmeal for 35-45 minutes, or until lightly golden brown around the edges and set.
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Let it cool down for a few minutes before cutting into pieces and serving with a little yoghurt, raspberries and a drizzle of maple syrup.