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raspberry blended baked oatmeal

Raspberry Baked Oats

  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian


These raspberry blended baked oats taste like eating cake for breakfast! Tart raspberries and rich almond butter take this baked oats recipe to the next level!


Units Scale
  • 1 cup rolled oats or quick oats
  • 1 ripe banana
  • 1 egg
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon maple syrup or honey
  • 1/2 teaspoon baking powder
  • 1/2 cup raspberries
  • 2 tablespoons almond butter, plus extra for drizzling
  • 2 tablespoons sliced almonds


  1. Preheat the oven to 350 degrees.
  2. Grease two 8 ounce ramekins with butter or spray cooking oil.
  3. Add the oats to a blender and pulse for a few seconds until the oats are fine and look like flour.
  4. Add the banana, egg, almond milk, maple syrup, and baking powder to the blender. Blend on high for a minute or so until all the ingredients are fully combined.
  5. Divide the ingredients between the two ramekins.
  6. Add 1 tablespoon almond butter and a few raspberries to each ramekin and mix to combine. 
  7. Bake in the center of the preheated oven for 20-22 minutes or until the oats have risen and are springy to the touch.
  8. Top with sliced almonds, remaining raspberries and a drizzle of almond butter.
  9. Serve immediately and enjoy!

Keywords: raspberry baked oats, baked oatmeal, blended baked oats