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Raspberry Baked Oatmeal

A perfectly warming way to start a chilly day!

I love oatmeal in the fall and winter and this is a great way to meal prep for your family or cook for a crowd. This raspberry baked oatmeal has spiced oats mixed with tart berries, creamy banana, and a touch of maple syrup and vanilla — all topped with crispy coconut and pecans. A perfectly warming way to start a chilly day!

Raspberry Baked Oatmeal

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8


  • ¼ cup unsalted butter
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups uncooked old-fashioned regular rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • ¼ cup plus chopped toasted pecans, plus more for garnish
  • 2 cups plain unsweetened almond milk
  • cup pure maple syrup, plus more for serving, if desired
  • 1 large egg, beaten
  • 2 teaspoons vanilla extract
  • 2 medium bananas, sliced 1/2-in. thick (about 1 ½ cups)
  • 1 ½ cups fresh raspberries, from 1 [6-ounce] package, divided
  • ¼ cup unsweetened flaked coconut


  1. 1. Preheat oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. Melt butter in a small skillet over medium. Continue cooking, stirring constantly, until butter is browned and has a nutty aroma, 2-3 minutes. Pour butter into a large bowl; stir in cinnamon and nutmeg. Let cool for 5 minutes.

  2. 2. Stir together oats, baking powder, salt, and pecans in a medium bowl; set aside. Add milk, maple syrup, egg, and vanilla to cooled butter mixture; whisk to combine. Stir in the oat mixture.

  3. 3. Arrange bananas in a single layer on bottom of prepared baking dish. Sprinkle evenly with ¾ cup of the raspberries. Spoon oat mixture evenly over top. Sprinkle with remaining ¾ cup raspberries, then with coconut, and finally, garnish with a sprinkling of pecans. Bake until set and golden brown, about 35 minutes. Let cool 5 minutes.

Recipe Notes

The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for one minute.

The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well.

Bon Appétit!

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