Raspberry Swirl Baked Oats

I love any excuse to make my breakfast feel like dessert, and these Raspberry Swirl Baked Oats are the perfect pick me up to a slow morning. I love how versatile this dish is because you can add any type of berry you like and repeat week after week for a nutritious breakfast or afternoon sweet treat. Served warm or cold, these oats are an easy breakfast on the go for a busy week! This recipe is part of the December meal prep plan, check out my substack post with all the details!

Raspberry Swirl Baked Oats ingredient notes:

Raspberries: The star of the show! I find that frozen berries work best in this recipe, as they release more juice and are easily mashable when cooked. They are also frozen at peak ripeness, ensuring that you can enjoy this recipe all year round.

Oats: Gluten-free rolled oats create a creamy, dessert like texture, while still being high-fiber and protein rich. Rolled oats, aka old fashioned oats, typically cook faster than steal cut oats, due to their flat shape and steaming process.

Almond Butter: Almond butter offers a smooth and nutty binder for the oats when baking. It’s high in fiber and rich in vitamin E, helping you start your day off right, but still feel like you’re having dessert for breakfast.

Chia Seeds: That jam may look like it’s just full of raspberry seeds, but the secret is adding chia seeds! Packed with fiber, chia seeds expand when mixed with liquid, helping the jam naturally thicken before adding to the oats. You can even double the jam recipe to save a little extra for toast or a nice addition to charcuterie board.

Greek Yogurt: Don’t skip out on the Greek yogurt (or opt for dairy-free yogurt) to really take this dish to the next level! Greek yogurt provides a balanced serving of protein, calcium, and probiotics, keeping your gut happy and full longer. If serving the baked oats warm, the cool yogurt is like eating ice cream over pie!

Raspberry Swirl Baked Oats

Recipe by Jenn Lueke

4.8 from 17 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Bake time

40

minutes

I love any excuse to make my breakfast feel like dessert, and these Raspberry Swirl Baked Oats are the perfect pick me up to a slow morning. I love how versatile this dish is because you can add any type of berry you like and repeat week after week for a nutritious breakfast or afternoon sweet treat. Served warm or cold, these oats are an easy breakfast on the go for a busy week! This recipe is part of the December meal prep plan, check out my substack post with all the details!

Cook Mode

Keep the screen of your device on

Ingredients

• FOR THE RASPBERRY CHIA JAM

• 10 ounces frozen raspberries

• 2 tablespoons chia seeds

• 2 tablespoons pure maple syrup

• Juice of 1 lemon (about 3 tablespoons)

• FOR THE BAKED OATS

• 2 large eggs

• 2 cups milk of choice (nut, oat, or whole milk)

• 3 tablespoons almond butter

• 3 tablespoons pure maple syrup

• 1 teaspoon vanilla extract

• 2 1/2 cups gluten-free rolled oats

• 1 teaspoon baking powder

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 2 cups whole milk or low-fat Greek yogurt (or dairy-free yogurt), for serving

Directions

• Preheat the oven to 375ºF and line an 8×8 or 9×9 baking dish with parchment paper.
• Make the raspberry chia jam: Add the raspberries, chia seeds, maple syrup, and 1/4 cup of water to a saucepan over medium-high heat. Bring to a boil then reduce the heat to medium-low and simmer, stirring and mashing the raspberries occasionally, for 15 minutes. Remove the saucepan from the heat, stir in the lemon juice, and set aside, uncovered, to cool slightly.
• Meanwhile, prepare the baked oats: Add the eggs, milk, almond butter, maple syrup, and vanilla extract to a large bowl and whisk together. Stir in the oats, baking powder, cinnamon, and salt and use a spatula to combine the wet and dry ingredients until fully incorporated.
• Transfer the batter to the lined baking dish and spread out evenly to fill. Add dollops of the jam across the top and use a toothpick or butter knife to swirl it into the oats. Bake until a toothpick comes out clean and the edges are browned and pull away from the baking dish, 35 to 38 minutes.
• Cool the oats completely in the baking dish. Use the parchment to lift the baked oats out of the dish and slice into 8 even rectangles.
• To serve, top each slice with about 1/4 cup of yogurt.

Notes

• Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
• Reheat it: From refrigerated, microwave until warm, 30 to 45 seconds or heat in the oven or an air fryer at 350ºF until warm, 5 to 10 minutes. From frozen, microwave until warm, 2 to 2 1/2 minutes, or follow air fryer or oven instructions and heat for 10 to 20 minutes. Top with yogurt after reheating.
• Save time: Use a premade jam or skip it and add the frozen berries directly to the oat mixture.
• Raspberries: Swap for frozen berries of choice, just make sure to cook down completely (it may be longer than instructed). You can swap for fresh berries, diced into small pieces. Cook down as instructed, adding ¼ cup additional water.
• Eggs: Swap for ⅓ cup applesauce

Did you make this recipe?

Snap a photo & tag @jenneatsgoood on INSTAGRAM

sign up for my newsletter

If you try out this recipe, I want to know! 
Leave a comment with a star rating below if you love it.