There’s something truly magical about waking up to a breakfast that’s already made—especially when it tastes like a warm hug from the oven. This Overnight Raspberry Baked Oatmeal is everything I love in a morning meal: comforting, naturally sweet, packed with good-for-you ingredients, and bursting with juicy raspberries. It’s like dessert disguised as breakfast… but secretly healthy!
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What is Overnight Raspberry Baked Oatmeal?
Baked oatmeal is exactly what it sounds like—oats baked in the oven instead of cooked on the stovetop. But this overnight raspberry baked oatmeal takes it one step further by letting you prep everything the night before, so all you need to do in the morning is pop it in the oven. No stress. No fuss. Just grab a fork and dig in.
It’s warm, tender, and slightly crisp on the edges, and the raspberries turn jammy and sweet as they bake. It’s the kind of breakfast that makes you want to slow down and savor your morning.
Why You’ll Love This Overnight Raspberry Baked Oatmeal
There are so many reasons this might become your new go-to breakfast:
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Make-ahead magic – Prep it the night before for effortless mornings.
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Naturally sweet – Raspberries and a touch of brown sugar make it sweet without being overly indulgent.
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One bowl + one pan – Easy to mix, bake, and clean up.
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Versatile – You can swap in your favorite fruits, nuts, or dairy alternatives.
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Nourishing and filling – Thanks to the oats, egg, and coconut milk, it keeps you full and energized.
What Does It Taste Like?
Imagine oatmeal cookies, but warm, tender, and studded with juicy raspberries. That’s the vibe here. It’s not too sweet—just enough to make you smile—and the coconut milk adds a creamy richness that pairs perfectly with the tartness of the raspberries. The edges crisp up slightly while the center stays soft and custardy. It’s breakfast, but it feels like a treat.
Ingredients You’ll Need
Here’s everything you’ll need to make this delicious baked oatmeal:
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1 1/2 cups old-fashioned rolled oats – For the perfect chewy texture.
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1/2 cup light brown sugar – Lightly packed, adds warmth and depth.
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1 tsp baking powder – Gives the oatmeal a little lift.
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1/2 tsp ground cinnamon – Warm, cozy spice.
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1/4 tsp salt – Enhances all the flavors.
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1/2 cup canned light coconut milk – For creaminess and a hint of tropical flavor.
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1/4 cup unsweetened applesauce – Adds moisture and natural sweetness.
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1 egg – Binds everything together.
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1 tsp vanilla extract – For that comforting bakery aroma.
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1 Tbsp butter, melted – Adds richness.
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2/3 cup fresh raspberries – The star of the show!
Kitchen Tools You’ll Need
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Mixing bowls (one large, one small)
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Whisk
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Baking dish (a 2-serving round or oval dish is perfect)
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Cooking spray
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Measuring cups and spoons
Ingredient Substitutions & Add-Ins
I promised you versatile, and here’s proof!
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Oats: Stick to old-fashioned rolled oats. Quick oats will make it mushy; steel-cut oats won’t cook through.
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Brown Sugar: Swap with maple syrup or honey for a refined sugar-free option (reduce coconut milk slightly).
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Coconut Milk: Use any milk—almond, oat, regular dairy. Whole milk will make it extra rich.
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Raspberries: Frozen raspberries work in a pinch (no need to thaw). You can also try blueberries, strawberries, or chopped apples.
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Add-ins: Stir in 1/4 cup chopped nuts, shredded coconut, or mini chocolate chips for an extra flavor boost.
How to Make Overnight Raspberry Baked Oatmeal
Step-by-Step Instructions
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Prep Your Dish
Preheat your oven to 350°F (175°C).
Spray a small baking dish (enough for 2 servings) with nonstick spray. -
Mix the Dry Ingredients
In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, and salt. -
Mix the Wet Ingredients
In a separate bowl, combine coconut milk, applesauce, egg, and vanilla. Slowly whisk in the melted butter. -
Combine & Assemble
Pour the wet mixture into the dry mixture and stir until well combined.
Gently fold in the raspberries. -
Bake
Pour the mixture into your prepared dish and bake for 25 minutes or until the top is lightly golden and set. -
Serve
Drizzle with a little extra coconut milk or a dollop of yogurt, if you like!
What to Serve With Baked Oatmeal
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A spoonful of Greek yogurt or coconut yogurt
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A drizzle of maple syrup
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Fresh berries on top
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A side of scrambled eggs for extra protein
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Hot coffee or a chai latte for the coziest breakfast pairing!
Tips for the Best Baked Oatmeal
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Don’t overmix once you add the raspberries—you want them to stay mostly whole.
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Use fresh berries if you can. They keep the texture bright and beautiful.
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Make it in advance and store in the fridge overnight. Just bake it fresh in the morning!
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Double the recipe and bake in an 8×8 dish for a family-style breakfast.
How to Store and Reheat
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Store leftovers in an airtight container in the fridge for up to 4 days.
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Reheat in the microwave for 30–60 seconds or warm it in the oven at 325°F until heated through.
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You can also freeze individual portions. Just thaw overnight and warm in the microwave.
FAQ: Overnight Raspberry Baked Oatmeal
Can I make this gluten-free?
Yes! Just use certified gluten-free oats and you’re good to go—same great texture, no gluten worries.
Can I prep this the night before?
Absolutely. Mix everything together (except the raspberries), cover, and refrigerate. Stir in the raspberries just before baking in the morning.
Can I use frozen raspberries?
Yes! Frozen raspberries work wonderfully. Just toss them in straight from the freezer—no need to thaw.
How do I know it’s done?
The top should be golden and set, with slightly pulled edges. A toothpick inserted in the center should come out mostly clean.
Can I double the recipe?
Definitely! Just double all ingredients and bake it in an 8×8-inch dish. Add a few extra minutes to the bake time and keep an eye on the center.
How should I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Can I make it dairy-free?
Yes! Use a plant-based butter or skip it and add a bit more applesauce. And of course, stick with coconut or almond milk.
What other fruits can I use?
You can easily swap raspberries for blueberries, chopped apples, strawberries, or even a mix of berries depending on what’s in season!
A Cozy Breakfast You’ll Make Again and Again
There’s just something special about meals that greet you in the morning with warmth and flavor. This overnight raspberry baked oatmeal is as nourishing as it is delicious, with just enough sweetness and a pop of berry brightness to start your day on the right note.
If you love easy breakfast recipes that feel like a little act of self-care, don’t sleep on this one (even though it’s technically overnight!).
More Fruity & Cozy Breakfast Recipes You’ll Love
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Overnight Blueberry Baked Oatmeal – A juicy, wholesome twist with plump blueberries.
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Cranberry Orange Greek Yogurt Granola Bars – Tangy, sweet, and perfect for grab-and-go mornings.
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Baked German Pancake – Light, fluffy, and ready for your favorite fruit topping!
Let’s See Your Oatmeal Creations!
If you try this recipe, I’d love to hear how it turned out. Leave a review below, and if you share on Pinterest, don’t forget to tag me — I’m over at Pinterest.com/recipesbysylvia. Seeing your beautiful breakfast bakes totally makes my day!
Until next time—stay cozy and keep baking!
Print
Overnight Raspberry Baked Oatmeal (Easy, Cozy & Healthy!)
- Total Time: 30 minutes (or overnight + 25 mins)
- Yield: Serves 2
- Diet: Vegetarian
Description
Warm, jammy raspberries tucked into a cozy, gently sweet baked oatmeal—this Overnight Raspberry Baked Oatmeal is like a breakfast hug from the oven. Prepped in minutes the night before and baked fresh in the morning, it’s easy, nourishing, and anything but boring! A perfect make-ahead recipe for slow weekends or busy weekdays.
Ingredients
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1 1/2 cups old-fashioned rolled oats
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1/2 cup light brown sugar, loosely packed
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1 tsp baking powder
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1/2 tsp ground cinnamon
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1/4 tsp salt
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1/2 cup canned light coconut milk
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1/4 cup unsweetened applesauce
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1 large egg
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1 tsp vanilla extract
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1 Tbsp unsalted butter, melted
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2/3 cup fresh raspberries
Instructions
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Preheat your oven to 350°F (175°C). Lightly grease a small 2-serving baking dish with nonstick spray.
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In a large bowl, whisk together the oats, brown sugar, baking powder, cinnamon, and salt.
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In a separate bowl, whisk together the coconut milk, applesauce, egg, and vanilla. Slowly drizzle in the melted butter while whisking.
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Combine the wet mixture with the dry ingredients and stir until fully incorporated.
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Gently fold in the raspberries, being careful not to overmix.
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Pour the mixture into your prepared baking dish and smooth the top.
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Bake for 25 minutes, or until the top is lightly golden and the center is set.
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Serve warm, with an optional drizzle of extra coconut milk or a spoonful of yogurt on top.
Notes
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You can prep this the night before—just cover and refrigerate, then pop it in the oven in the morning!
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Frozen raspberries work great too—no need to thaw!
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Want to jazz it up? Try adding chopped nuts, shredded coconut, or mini chocolate chips for a fun twist.
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To make it dairy-free, use plant-based butter or skip the butter altogether and increase the applesauce slightly.
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Double the recipe and bake in an 8×8 dish for more servings or family-style breakfast.
- EquipmentMixing bowls
Whisk
Measuring cups and spoons
Small 2-serving baking dish
Cooking spray
- Prep Time: 5 minutes (+ optional overnight chill)
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 310 kcal
- Sugar: 17g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg
Keywords: raspberry baked oatmeal, overnight oatmeal, healthy baked oatmeal, make-ahead breakfast