Raspberry Baked Oatmeal Recipe: The Breakfast You Didn't Know You Needed by Elisa Schmitz

What are you eating for breakfast? If it's the same old boring cereal or oatmeal, then maybe it's time for something different. Let me suggest this raspberry baked oatmeal. Loaded with bananas and bursting with fresh raspberries, it's the breakfast you didn't know you needed. Here's why:

Raspberries are not just a pretty face. Sure, their bright color and sweet/tart flavor perk you up. But it's their nutrition that's even more important. Raspberries are packed with antioxidants and potassium, which may help heart function and lower blood pressure. The omega-3 fatty acids in raspberries also may help prevent stroke and heart disease, among the many health benefits of raspberries.

This easy baked oatmeal recipe also offers the health benefits of bananas and the health benefits of oats, among others. But you'll love it for the taste and how it powers you up in the morning. Here's what you need in order to make this low-sodium raspberry banana baked oatmeal recipe: rolled oats, baking powder, cinnamon, dash of salt, raspberries, bananas, milk, eggs, vanilla extract and maple syrup. The chopped nuts are optional. You combine all the ingredients then bake them up until golden.

This energizing breakfast recipe is one you can feel good about serving your family for brunch, as a snack anytime of day or even as a dessert with some whipped cream. I've even served it with a scoop of cottage cheese on top for extra protein. So good!

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Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 30 minutes 
Total Time: 40 minutes 
Servings: 9

Ingredients

• 3 cups rolled oats
• 1 1/2 teaspoons baking powder
• dash of salt
• 1 1/4 teaspoons cinnamon
• 1 cup fresh raspberries
• 4 small bananas, sliced
• 2 1/4 cups almond milk or milk of choice
• 3 eggs
• 2 teaspoons vanilla extract
• 6 tablespoons maple syrup
• 3/4 cup chopped walnuts (optional)

Helpful Products

• Chef Knife
• Measuring Cups
• Measuring Spoons
• Whisk
• Rubber Spatula
• Mixing Bowl
• Nonstick Cooking Spray
• Airtight Containers
• Kitchen Towels
• 13x9-inch Baking Pan

Recipe Notes

• I used almond milk, but you can use whatever kind of milk you like. Nut milk or cow's milk work equally well.

• Nuts add flavor and texture to this baked oatmeal. Try chopped walnuts or pecans, if desired.

• Oats are naturally gluten-free. But to be sure that this recipe is gluten-free, use gluten-free oats.

• Store leftovers in an airtight container in the refrigerator and reheat in the microwave.

Here's how to make it:

1. Combine the oats, baking powder, salt and cinnamon in a large mixing bowl.
   
2. Combine the raspberries, banana slices, milk, eggs, vanilla, maple syrup and nuts (if using) in another bowl.
   
3. Add the wet ingredients to the dry ingredients. Mix well.
   
4. Pour into a sprayed 13x9-inch baking pan.
   
5. Bake in a preheated 375-degree F oven for about 30 minutes, or until golden and set.
   
6. Allow to cool for a few moments before serving.
   
   

Nutrition Facts Per Serving

Calories: 179

Total Fat: 1.5g

Saturated Fat: 0.2g

Cholesterol: 1mg

Sodium: 64mg

Total Carbohydrate: 33.9g

Dietary Fiber: 3.3g

Total Sugars: 16.8g

Protein: 8.3g

Vitamin D: 22mcg

Calcium: 125mg

Iron: 1mg

Potassium: 424mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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