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- 2 cups rolled oats - 2 cups plant-based milk - 1 cup fresh or frozen raspberries - 1 ripe banana, mashed - 1/4 cup maple syrup or agave nectar - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon cinnamon - A pinch of salt In this recipe, the rolled oats form the base. They provide fiber and keep you full. The plant-based milk adds creaminess and moisture. You can use almond or oat milk based on your taste. Raspberries bring a burst of flavor and color. Fresh ones are great, but frozen does the job too. The ripe banana acts as a natural sweetener and helps bind the oats. Maple syrup or agave nectar adds extra sweetness. I prefer maple syrup for its rich flavor. The baking powder gives the oats a fluffy texture. Cinnamon adds warmth and a hint of spice. Lastly, a pinch of salt balances the sweetness and enhances the taste. - Sliced almonds - Coconut flakes - Additional raspberries Toppings can take your baked oats to the next level. Sliced almonds add crunch and healthy fats. Coconut flakes provide a tropical twist. More raspberries on top create a beautiful presentation and extra fruitiness. Feel free to mix and match based on your mood! {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Grease or line an 8x8 inch baking dish. Start by heating your oven. This helps your oats bake evenly. Greasing the dish keeps the oats from sticking. You can use coconut oil or parchment paper for easy cleanup. - Combine oats, baking powder, cinnamon, and salt. In a large bowl, mix rolled oats with baking powder, cinnamon, and a pinch of salt. This blend gives the oats a nice rise and flavor. Stir well to make sure everything is mixed evenly. - Whisk together plant-based milk, mashed banana, maple syrup, and vanilla. Now, grab another bowl. In it, whisk together plant-based milk, mashed banana, maple syrup, and vanilla. This mixture adds moisture and sweetness. Make sure it’s smooth for the best result. - Mix wet and dry ingredients, fold in raspberries. Pour the wet mixture into the dry bowl. Stir gently until combined. Then fold in the raspberries. This adds a burst of flavor and color to your oats. - Spread mixture in baking dish, top with additional raspberries. Transfer the oat mixture to your baking dish. Spread it out evenly. If you saved any raspberries, sprinkle them on top for extra sweetness and decoration. - Bake for 30-35 minutes until golden and set. Put the dish in your preheated oven. Bake for about 30 to 35 minutes. Keep an eye on it. The top should be golden and firm to the touch. Enjoy the delicious aroma as it bakes! To get the perfect baked oats, start with the right oat consistency. Use rolled oats, as they hold their shape well. When mixing the ingredients, make sure they blend smoothly. This creates a creamy texture. After baking, let the dish rest for a few minutes. This helps the oats set and makes serving easier. You can tweak the sweetness by using different sweeteners. Maple syrup gives a rich flavor, but agave nectar works too. For a fun twist, add spices like nutmeg or cardamom. These spices bring warmth and depth to the dish. Just a pinch can brighten the overall taste. For serving, keep it simple yet appealing. Drizzle warm maple syrup on top. Add fresh raspberries and a sprinkle of sliced almonds or coconut flakes for crunch. This not only tastes good but looks great too. A colorful plate draws everyone in and makes breakfast feel special. Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your baked oats will be. Look for bananas with brown spots for the best results. Mix in Variations: Feel free to add other fruits such as blueberries or chopped apples for a flavor twist. You can also mix in nuts or seeds for added crunch. Customize Your Sweetness: Adjust the amount of maple syrup or agave nectar based on your taste preference. Start with less and add more if needed after tasting the batter. Perfect Serving Size: Cut into squares for easy serving or scoop into bowls for a cozy breakfast. Serve warm for the best texture and flavor. {{image_2}} You can switch out raspberries for other fruits. Blueberries are a great choice. They add a nice burst of flavor. Strawberries also work well. Slice them up and mix them in. You can even use seasonal fruits like peaches or cherries. This keeps your baked oats fresh and exciting. If you need gluten-free oats, choose certified gluten-free rolled oats. This ensures they are safe to eat. You can also use alternative binding ingredients. Try mashed sweet potatoes or ground flaxseed mixed with water. This helps hold the oats together while keeping your dish gluten-free. Adding protein boosts the nutrition of your baked oats. Nut butters like almond or peanut add creaminess and flavor. Mix in a scoop of your favorite protein powder for an extra kick. You can also incorporate seeds like chia or flax. These seeds add fiber and healthy fats, making your meal more filling. To store leftovers, let the baked oats cool. Then, place them in an airtight container. Store the container in the fridge. This helps keep the oats fresh for up to 5 days. To maintain freshness, cover the dish tightly if you leave it in the baking dish. This prevents drying out. To freeze baked oats, cut them into squares first. Wrap each square tightly in plastic wrap. Then, place the wrapped pieces in a freezer bag. This method helps keep them from freezer burn. When you want to eat them, take a piece out and let it thaw in the fridge overnight. Reheat in the oven or microwave. For the best texture, warm them gently. Stored baked oats last about 5 days in the fridge. In the freezer, they can last up to 3 months. Watch for signs of spoilage like mold or an off smell. If the oats look or smell strange, it is best to toss them. Enjoy your vegan raspberry baked oats fresh for the best taste! Yes, you can make this recipe nut-free. Use soy milk or oat milk instead of almond milk. These options taste great and are safe for those with nut allergies. Always check labels for allergen information. You can easily adjust the sweetness to your taste. If you want less sweetness, use less maple syrup. You can also try agave nectar or stevia for a different flavor. Taste the mixture before baking to find the right level for you. You can use instant oats, but the texture will change. Instant oats cook faster and may become mushy. Rolled oats hold their shape better, giving you a nice, chewy texture in your baked oats. Stick with rolled oats for the best results. Yes, this recipe is great for meal prep. You can make it ahead of time and store it in the fridge. Bake it, let it cool, and then cut it into squares. Store in an airtight container for quick breakfasts all week long. We explored a simple baked oats recipe using rolled oats, plant-based milk, and raspberries. You learned the steps to prep, mix, and bake for a tasty dish. Tips like flavor boosts and storage help you customize your creation. Feel free to swap fruits or add proteins for even more variety. Enjoy your baked oats warm or topped with your favorites. Now, get cooking and make this healthy treat your own!

Vegan Raspberry Baked Oats

A delicious and healthy baked oatmeal dish featuring raspberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Breakfast
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 cups rolled oats
  • 2 cups plant-based milk (like almond or oat milk)
  • 1 cup fresh or frozen raspberries
  • 1 ripe banana mashed
  • 1/4 cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • a pinch salt
  • to taste optional toppings (sliced almonds, coconut flakes, or additional raspberries)

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a baking dish (approximately 8x8 inches) with coconut oil or line it with parchment paper.
  • In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to ensure everything is evenly distributed.
  • In a separate bowl, combine the plant-based milk, mashed banana, maple syrup, and vanilla extract. Whisk until smooth.
  • Pour the wet ingredients into the dry ingredients and mix until fully combined. Gently fold in the raspberries, reserving a few for topping if desired.
  • Transfer the oat mixture into the prepared baking dish, spreading it evenly. Top with reserved raspberries and any optional toppings such as sliced almonds or coconut flakes.
  • Bake in the preheated oven for 30-35 minutes or until the top is golden and the oats have set.
  • Once baked, remove from the oven and let it cool slightly before slicing into squares or scooping into bowls.

Notes

Serve warm with a drizzle of maple syrup and garnish with fresh raspberries and nuts for added texture.
Keyword breakfast, oats, raspberries, vegan