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