Raspberry Oatmeal Bake
Looking for an easy holiday breakfast option? My Raspberry Oatmeal Bake is packed with nutrients and flavor to keep you and your family fueled this holiday season!
In my family, it’s always been my responsibility to make Christmas breakfast.
This is a self-imposed task – no one has ever actually asked me to do it. I just love cooking and the smile on my family’s faces brought on by a good meal.
Ever since I was old enough to command the kitchen, I’d wake up early on Christmas morning and attempt to tackle a new recipe. Usually, I’d pick a sweet treat and try to “healthify” it. This hasn’t always gone well. I can remember several holiday breakfasts gone awry – rock-hard, whole-wheat cinnamon rolls and sickeningly sweet Splenda-laced coffee cake come to mind (back when I thought artificial sugar was a good choice).
Luckily, I’ve learned from my foodie faux pas and these days I keep things simple with classic recipes that don’t need elaborate adaptations to taste great and provide stellar nutrition.
This year taste and nutrition are even more important as we have two new additions to the holiday table, my son Caleb (7 months) and nephew Hudson (1 year).
So I’ve chosen to base breakfast on two of my favorite foods that meet those requirements: oats and frozen raspberries – the perfect combo to provide optimal benefits from a plant-based breakfast.
Oats offer plant-based protein, belly-filling fiber, and important nutrients for adults and kids alike such as iron and zinc. Frozen raspberries double down on the fiber, up the flavor, and unlock the iron absorption potential in the oats. That’s because the vitamin C in the frozen raspberries increases the bioavailability of plant-based iron.
This raspberry oatmeal bake takes two minutes to prep and can be made the night before and warmed in the oven Christmas morning for time-saving purposes.
It includes optional salt and maple syrup, which you may want to leave out if you’re feeding littles. Adults can add maple syrup to their own portion; however, it tastes pretty great without them as well!
- 2 cups organic whole rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking powder
- ¼ teaspoon salt (optional)*
- 1½ cups unsweetened vanilla coconut milk (or plant-milk of choice)
- 2 tablespoons chia seeds
- 1 mashed banana
- 1 teaspoon vanilla extract
- ¼ cup maple syrup (optional)*
- 1 cup frozen raspberries
- *Leave out if cooking for children under 1 year of age.
- Preheat oven to 350.
- Combine all dry ingredients in one bowl and wet ingredients in another. Mix together.
- Fold in frozen raspberries.
- Bake in an oiled 9 x 9 dish for about 40 minutes.
This raspberry oatmeal bake goes great with a dollop of coconut whipped cream for the adults and can be cut into strips for little eaters.
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Weigh in: Do you have a special holiday breakfast? Will you try this raspberry oatmeal bake?
*This post is sponsored by the National Processed Raspberry Council but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.
Amanda Howard says:
This looks so delicious & I can’t wait to whip it up! Another amazing recipe from the Queen of the Kitchen!
Just made this and it came out lovely! Simple, not sweet, perfect for breakfast or really any time of the day. I used half the amount of maple syrup and mixed frozen berries.
Whitney E. RD says:
I’m so glad you enjoyed it! Thanks for sharing!
rosina Davis says:
Easy to make and delicious! My son is 13 months, but love having something healthy to throw in his diaper bag when we’re on the go. Do you recommend storing leftovers in the fridge? Also, how many days does it last?
Whitney E. RD says:
Yes store them in the fridge and they should last about 5-7 days!