Baked Raspberry Oatmeal


When I worked in an office with dark carpeting, stark lighting, long meetings, cubicles galore and scary HR people, the thing that disturbed me the most was the instant oatmeal that everyone loved eating for breakfast.

I’d go into the kitchen and watch people as they would empty out oatmeal packets into those paper bowls…they’d fill them with hot water, stir in some splenda, tell everyone about their weekend trip to Yosemite, I’d act like I was paying attention (but totally wasn’t)…because I was busy…wondering if they were just addicted to the ritual of oatmeal-making, or if they actually liked microwaved, soggy stuff. So I’d wait for it…

They’d shove a spoonful in their mouths…and they always looked like they liked it. And then I’d stand there, perturbed and think to myself, Man, humans are such complicated creatures.

Are you one of these instant-oatmeal loving humans?!

If so..let’s chat. I want to understand you. You intrigue me.

I’ve had this food blog for a while. And, you know, we have a way we work with each other.

Every few days I post a recipe I LOVE and I talk excidetly about it (!!)…or tell you something else that’s super random. And from your end it might appear that I love ALL food. This is not the case.

I’m actually a total brat of an eater. My “dislike” list is major.

I think it’s a numbers thing, you know?!

Like the more stuff you try and eat the more chances of you liking and disliking things.

I can’t go through everything I dislike. That’d make one of bummer of a blog. And who cares what I don’t like. It’s never really pertinent, I just don’t cook the stuff…you know?

But today…is different, my friends. Today what I dislike/hate/am grossed out totally pertinent.

I hate DISLIKE instant oatmeal. A lot a lot.

But oatmeal cookies? LOVE. And oatmeal chocolate cookies? DOUBLE LOVE!!! Granola?! LOVE.

Confusing, right?

Didn’t I tell you humans (me) are complicated. They are.

This baked oatmeal is everything I’ve ever loved involving oats. It’s baked, filled with spices like cinnamon and nutmeg and nuts like almonds and fruit like pink, pretty raspberries.

The raspberries give it this perfect amount of tartness to off-set the sweetness from the brown sugar and caramelized bananas. It’s the perfect thing to bake up on the weekend and eat throughout the week as you’re heading out the door…or sitting in the kitchen with a mile long to-do list.

And guess what?! It ain’t soggy.

Baked Raspberry Oatmeal

Print this recipe!

1 tablespoon unsalted butter
2 ripe bananas, cut into 1/2-inch pieces
1 teaspoon of white or brown sugar
2 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 1/2 cups frozen raspberries

In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss sliced bananas with sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Add banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown. Set aside.

Pre-heat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder

In another bowl, whisk together the the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining almonds across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 6, generously

Ingredientses swapped out, but recipe by Heidi Swanson from Super Natural Every Day

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Leave a Reply

  • Reply Yael January 6, 2018 at 9:59 am

    Just finished serving this up and it is delicious! I cut the sugar significantly as in 2 tbs. instead of 1/2 cup and I kept the 1 tsp. for caramelizing the bananas and it was plenty sweet. Used 2 small bananas and I think could have used a third, though 2 big ones probably would have been fine. Topped with creme fraiche I had lurking in my fridge and more fruit. Loved that it didn’t bake up dry at all and it was warm, comforting and full of flavor. Ty for sharing.

  • Reply Nicole August 18, 2013 at 9:05 am

    This recipe is awesome! I love the contrast of flavors with the sweet bananas and the tart raspberries! I sprinkled a little brown sugar on top after it was done and placed under the broiler for a few minutes to caramelize, wow. I brought it to my church group and they loved it!

  • Reply Irene February 18, 2012 at 6:19 pm

    This looks yummy. My kids love oatmeal…can’t wait to try this recipe! Can I use fresh berries?

    • Reply Adrianna February 18, 2012 at 7:27 pm


  • Reply Amanda B. January 29, 2012 at 5:04 pm

    This looks amazing!! I’m putting it on the list for next weekend! I think it would be great to bring to work. How do you recommend reheating the leftovers?

  • Reply Taryn January 24, 2012 at 6:47 pm

    Just got around to making this Sunday night…just wanted to say it is such a great “reheat and eat” breakfast food! I made it to eat all week for breakfast during my morning classes. I left out the bananas (not a banana person), but next time I think I’ll sub in some frozen peaches instead. It was a great way to use some of the raspberries I have in the freezer from the batch I picked this summer. I love that it gives me the feeling of eating coffee cake, but is definitely healthier.

  • Reply Wendy January 22, 2012 at 8:22 pm

    Could this be made with steel cut oats? Would I have to do anything different?

    • Reply Adrianna January 22, 2012 at 8:36 pm

      Unfortunately, I don’t think steel cut oats will work. Steel cut oats haven’t been steamed or rolled (like rolled oats) so they usually require a longer cooking time. Maybe this might work if you bake it for longer? Not sure. πŸ™

  • Reply Caitlin January 22, 2012 at 5:45 am

    Thanks a gazillion for this recipe! I’ve just made and tasted it – the best 10am work time snack!

  • Reply Mallory @ total noms December 29, 2011 at 7:40 pm

    Made this this morning…. such a filling and tasty dessert that will be even sweeter tomorrow when I dont have to make it from scratch. πŸ™‚ Thanks for the recipe!

  • Reply Lynda December 22, 2011 at 3:06 pm

    How long can these keep? I was thinking of making a big batch for breakfast on the go so i can sleep in that extra 15 minutes =P

    • Reply Adrianna December 22, 2011 at 3:09 pm

      Good plan! I’d say it’ll stay good for 5 days in the refrigerator, covered. πŸ™‚

  • Reply Lisa November 20, 2011 at 9:52 pm

    I have this baking in the oven right now! used blueberries instead of raspberries…… I can’t wait to see how it turns out, been looking for something yummie and fast to take to work in the am.

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