Baked Raspberry Oatmeal

in Breakfast

When I worked in an office with dark carpeting, stark lighting, long meetings, cubicles galore and scary HR people, the thing that disturbed me the most was the instant oatmeal that everyone loved eating for breakfast.

I’d go into the kitchen and watch people as they would empty out oatmeal packets into those paper bowls…they’d fill them with hot water, stir in some splenda, tell everyone about their weekend trip to Yosemite, I’d act like I was paying attention (but totally wasn’t)…because I was busy…wondering if they were just addicted to the ritual of oatmeal-making, or if they actually liked microwaved, soggy stuff. So I’d wait for it…

They’d shove a spoonful in their mouths…and they always looked like they liked it. And then I’d stand there, perturbed and think to myself, Man, humans are such complicated creatures.

Are you one of these instant-oatmeal loving humans?!

If so..let’s chat. I want to understand you. You intrigue me.

I’ve had this food blog for a while. And, you know, we have a way we work with each other.

Every few days I post a recipe I LOVE and I talk excidetly about it (!!)…or tell you something else that’s super random. And from your end it might appear that I love ALL food. This is not the case.

I’m actually a total brat of an eater. My “dislike” list is major.

I think it’s a numbers thing, you know?!

Like the more stuff you try and eat the more chances of you liking and disliking things.

I can’t go through everything I dislike. That’d make one of bummer of a blog. And who cares what I don’t like. It’s never really pertinent, I just don’t cook the stuff…you know?

But today…is different, my friends. Today what I dislike/hate/am grossed out at..is totally pertinent.

I hate DISLIKE instant oatmeal. A lot a lot.

But oatmeal cookies? LOVE. And oatmeal chocolate cookies? DOUBLE LOVE!!! Granola?! LOVE.

Confusing, right?

Didn’t I tell you humans (me) are complicated. They are.

This baked oatmeal is everything I’ve ever loved involving oats. It’s baked, filled with spices like cinnamon and nutmeg and nuts like almonds and fruit like pink, pretty raspberries.

The raspberries give it this perfect amount of tartness to off-set the sweetness from the brown sugar and caramelized bananas. It’s the perfect thing to bake up on the weekend and eat throughout the week as you’re heading out the door…or sitting in the kitchen with a mile long to-do list.

And guess what?! It ain’t soggy.

Baked Raspberry Oatmeal

Print this recipe!

1 tablespoon unsalted butter
2 ripe bananas, cut into 1/2-inch pieces
1 teaspoon of white or brown sugar
2 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg, divided
2 cups rolled oats
1/2 cup slivered almonds, divided
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 cups milk
1 large egg
3 tablespoons unsalted butter, melted and slightly cooled
2 teaspoons vanilla extract
1 1/2 cups frozen raspberries

In a small skillet, over medium heat, melt 1 tablespoon of butter. While butter is melting, toss sliced bananas with sugar, 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg. Add banana mixture to the skillet and cook for 2-3 minutes, or until bananas are brown. Set aside.

Pre-heat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the remaining cinnamon and nutmeg, oats, half the almonds, the brown sugar, salt and baking powder

In another bowl, whisk together the the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining almonds across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Serves 6, generously

Ingredientses swapped out, but recipe by Heidi Swanson from Super Natural Every Day

{ 89 comments… read them below or add one }

Meki November 9, 2011 at 8:38 am

I dislike oats too! MAJOR. and for the first time, I made something from it. Granola Bars :)

This looks sweet!

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Ayla November 9, 2011 at 8:45 am

Ahhhhhhh, YUMMMMMMM!!!!

Do you just serve and eat as is? Or with milk?

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Adrianna November 9, 2011 at 4:55 pm

Just as is! It’s baked with milk so no need to add anymore.

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Natashia@foodonpaper November 9, 2011 at 8:59 am

This looks super delicious! I’m trying to find some new breakfast options, cos well I usually don’t eat breakfast and I need to.

I noticed the other day that my list of dislikes is really large too… and I thought for a moment that it was a little ironic, given having a food blog. But I must say, I do hate instant oats!

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Averie @ Love Veggies and Yoga November 9, 2011 at 9:00 am

This looks soooo good. It reminds me of a raspberry oat crumble my mom used to make with my dad’s extra raspberries from his garden. When they were in season, she used to make anything and everything with them. I love the looks of this!

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Marija from intwoo November 9, 2011 at 9:55 am

that looks so delicious! love the raspberry color, let’s try it out!

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Naomi November 9, 2011 at 10:48 am

I used to like instant oatmeal. Especially when I was a kid and it was one of the few processed foods my mother would let us eat. After a few years of making steel cut oats I tried some instant oatmeal and was surprised at how gross it was. It has all the qualities one could hate about oatmeal (it’s sticky and heavy) with none of the benefits. This baked oatmeal on the other hand, I could get down with.

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Jessica @ How Sweet November 9, 2011 at 11:44 am

agreed… instant oatmeal is GA-ROSS. but i sort of do still have a soft spot for quaker strawberries and cream…

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Adrienne November 9, 2011 at 12:17 pm

Yum! This looks fantastic. I’ve been wanting to make it ever since I saw it in Heidi’s book. And I’m right there with you on the instant oatmeal thing. How can people stand it?? It turns into a congealed mess that’s straight up nasty.

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Katrina November 9, 2011 at 12:25 pm

Mmm I love morning oatmeal. So yummy.

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Sally November 9, 2011 at 1:34 pm

I’m totally with you. Instant oatmeal has always kind of stumped me. Unless I am missing something, it only takes a few more minutes to make real oats in the microwave, right?

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Chris @ TheKeenanCookBook November 9, 2011 at 1:43 pm

I’ll stick my neck out here – I like instant oatmeal (waits for the heckling)
I use a packet of the cinnamon oatmeal (yep, healthy) and mix it with a whole diced apple and hot water (no microwaving). It’s quick and easy. But I’m up for trying new things :)

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Adrianna November 9, 2011 at 5:03 pm

HA! I still like you, Chris. No biggie!!

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Meghan November 9, 2011 at 1:43 pm

After spending 30 minutes simmering steel-cut oats this AM, I’m glad to find someone else that spends as much time making oatmeal as I do! I’ve never actually tried baked oatmeal (except on top of crumbles, in cookies, etc) but I’m marking this one down to try this weekend, maybe will some apples instead of the raspberries (current OBSESSION)! Thanks!

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Shirley January 29, 2012 at 8:17 pm

Hey, Meghan, you don’t have to simmer them that long. Here’s what I do for quick and super creamy steel-cut oats… Boil 4 c. water with a dash of salt. Add 1. oats and cook, stirring constantly for a couple mins. (I also add 1/2 c. ground flaxseed.) Cool on stove, and then refrigerate. I put the pan right in the fridge, but you can transfer to another container or bowl if you wish. Let this remain in your fridge over night. The next morning, add a cup or so of water and bring to a boil again. Cook for 5-10 mins. Serve! I refrigerate the remaining oats in a container from which I scoop out my daily ration which I then microwave. A recipe for you to try…to your cooked oats, add 1/2 c. of canned pumpkin, pumpkin pie spice, a little raw sugar and vanilla and microwave. Pour milk over; it’s like pumpkin pie in a bowl!

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Shirley January 29, 2012 at 8:19 pm

That’s one CUP of oats! :)

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cindy November 9, 2011 at 1:48 pm

I just had an I-hate-instant/soggy-oatmeal conversation! We decided that eating it is like force-feeding yourself punishment. Gruel. Then we decided that baked oatmeal with lots of fruity add-ins and crispy tops would be far better. You’re like a mind reader or something!

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Tara @ Chip Chip Hooray November 9, 2011 at 2:03 pm

Oh my gosh. I’m totally with you on the instant oatmeal thing–BLARGH (sorry Chris!). I’ve had it a few times in my fluorescent-lit-office desperation, but every time I’ve felt myself die inside just a little. (Drama queen much?)

Baked oatmeal, however…we’re pretty much bffs. I love this recipe! The raspberries are so pretty. Who doesn’t love magenta fruit in their breakfast?!

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DessertForTwo November 9, 2011 at 2:26 pm

I became addicted to baked oatmeal with Heidi’s new book; I can’t wait to try this version out this weekend :)

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Hilliary @ Happily Ever Healthy November 9, 2011 at 2:38 pm

This looks absolutly delicious! I loved baked oatmeal! I am more of a fan of rolled oats, and steel cut oats over the envelops of instant stuff! Oats made on the stove just taste so much better!

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Anna November 9, 2011 at 3:21 pm

First, this recipe looks amazing and delicious and just so comforting. Okay, now to the instant oatmeal business… I work in one of those offices! I think oatmeal is a good option at the office because first, its better than going without breakfast and then pigging out on an early lunch and I also think its better than having a greasy breakfast sandwich. Between waking up, going to the gym and then getting ready for work, I hardly have time to make something truly yummy, unless I wanted to get up at like 4am. I have since broken my morning oatmeal routine but when I did have it I would eat “Better Oats” it’s instant organic oatmeal that comes in great flavors and has flax seeds in it and it tastes like old fashioned hardy oats. Now, I am not defending instant oatmeal but sometimes its better than going without.

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Anne November 9, 2011 at 3:29 pm

Can you use quick oats for this, or should I use old fashioned?

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Adrianna November 9, 2011 at 3:46 pm

Old fashioned rolled oats. :)

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Puja November 9, 2011 at 3:40 pm

This looks sooo yummy! I was the exact same way about instant oatmeal vs. oatmeal cookies, but more recently, I’ve found that instant oatmeal is a quick way to fill up when I have about 2 seconds to eat. I stick to the apple cinnamon stuff though – if my choices were only plain or peach, I’d rather go hungry.

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Sue/the view from great island November 9, 2011 at 3:50 pm

This is gorgeous, but what sold me is when you said you can use it throughout the week. I don’t ever feel like doing too much in the morning. But if I could make this the night before…that would be perfect, I’m just far enough out of summer that I’m craving raspberries again, they look so pretty on top.

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brandi November 9, 2011 at 3:56 pm

i love doing dishes like this on weekends. or for holidays! so easy for breakfast.

and yeah…instant oatmeal made me think that i hated all oatmeal for YEARS until I wised up and tried old fashioned and steel cut.

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NicoleD November 9, 2011 at 4:05 pm

I’ve so wanted to get on this baked oatmeal bandwagon and this looks wonderful! Amen to long dislike lists that are just no fun to talk about :)

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Erica November 9, 2011 at 4:10 pm

I can’t stomach the stuff. I don’t get the appeal what so ever. Convenient, yes. Tasty, NO!
This looks amazing and I am so down to try it this weekend!
http://www.poolovesboo.blogspot.com

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Mel Tardy November 9, 2011 at 4:21 pm

FInally!!!! Someone who understand me!!! I am a total food snob too, but LOVE FOOD and love to cook/bake/prepare/serve food to my lovies. However, I just don’t like a large proportion of what others find yummy. and mushy, gross, soggy oatmeal is definitely one of them!! THanks for sharing and this looks great!

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mallory @ total noms November 9, 2011 at 4:48 pm

I have a bowl of old-fashioned oats mixed with nutella and craisins every morning.. .and while I dont necessarily mind instant oats I love the real stuff too. Does this store well in the fridge? Making this on a Sunday night would make my mornings a lot quicker…

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Adrianna November 9, 2011 at 4:56 pm

Yes! Mine is in the fridge right now. I just wrapped some plastic wrap on top. :)

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Rachel November 9, 2011 at 5:12 pm

Totally against instant oatmeal as well……is there any way to incorporate peanut butter into this!?!?

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Adrianna November 9, 2011 at 5:14 pm

Peanut butter?! OMG! That’d be amazing. I bet there is. I’d add it to the milk/egg mixture and stir until it’s combined. And then pour that over the oat mixture. If you try this you MUST report back.

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Maggie November 9, 2011 at 5:15 pm

thank you for saving me. i ate soggy microwave oatmeal this morning (and was dying a little inside reading your post). I dont like it persay.. more of just “i’m out of cereal and only have 7 minutes before I start running late” but this.. i’m making this tonight. so tomorrow i can say no to the pile of powdery packets in my pantry.

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Adrianna November 9, 2011 at 5:20 pm

HAHAHA!! Awww!!! I hope you like it! xo

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Heidi November 9, 2011 at 5:35 pm

That looks incredibly delicious! I love baked oatmeal but never put raspberries in it so I’ll have to try that soon. I honestly, love all things oatmeal, except instant oatmeal. That stuff is nasty! I remember watching my little sister in law hoarding her favorite flavors of instant oatmeal(she comes from a large family and she’s the baby, food hoarding is normal in that situation, right? :D) and then making it every morning for breakfast and wondering if she actually loved it that much. I really can’t get past it, but baked oatmeal is awesome 😀

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Carissa November 9, 2011 at 5:37 pm

I seriously love baked oatmeal. It was what got me into liking oatmeal for breakfast. Before that, all I ever saw was instant oatmeal & that just looks so gooey & runny & blah. We’re on the same page there! I love the raspberry infusion in your baked version! Yum!!

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Lauren @ FoodIsTherapy November 9, 2011 at 5:58 pm

This looks incredible and makes me feel really sad that I have a whole drawer full of instant oatmeal in my cubicle. I guess I’m one of those sad humans at your old job :(

Seriously looks delicious, though! I’m always looking for yummy Saturday morning breakfast ideas for my egg-hating husband!

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Kimberly November 9, 2011 at 6:29 pm

i’m not a fan of raspberries…is there another berry i could use instead?

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Adrianna November 9, 2011 at 6:31 pm

Sure! You could use whatever you like. I bet blueberries or apples would be delicious.

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nicole {sweet peony} November 9, 2011 at 6:31 pm

hmmm… do i say this? i am an instant oatmeal lover. BUT! i’ve never tried homemade baked oatmeal which i’m sure i would love exponentially more. this oatmeal looks fantastic. & i can eat it all week? sold.

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jesika lin November 9, 2011 at 6:51 pm

i used to eat a lot of instant oatmeal, but im very specific about the way i make it. i use very little water, just enough to get all the dry oats wet. then microwave the usual amount. when it comes out, its a dry, solid mass, not goopy [goopy oatmeal is the devil!!]. then sugar, and a little salt goes over the top, and a little pour of soymilk. almonds, and/or raisins. then i break up the oatmeal into chunks and eat. not the best food in the world, but not too shabby for something that literally takes one minute. yours looks way better though, obviously, and the way i like it!

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Kiran @ KiranTarun.com November 9, 2011 at 7:06 pm

I agree with you – totally hate instant oatmeal. Major gross!

That baked raspberry oatmeal is a winner!!! So drool-worthy!

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lisbet diemer November 9, 2011 at 7:14 pm

i put my oats, almonds, and what ever takes my fancy from the “granola bar” put it to soak over night in water, nuke it 3 min. in the micro and eat it, salt and sugar maybe cinnamon and a glass of milk.. good morning Copenhagen!

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Emma Kate November 9, 2011 at 8:19 pm

I absolutely love instant oatmeal!!! Especially with some dried fruit, a dollop of peanut butter and some jam. Mmmmmm…. Down here in New Zealand we have some delicious flavours of instant oatmeal, without lots of added ‘stuff’. Not too sure what the instant oatmeal is like in your part of the world. I like the fact I can tear open a packet, add some milk or water, pop it in the microwave, and waa-lah…instant oats :)

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Janine Melnitz January 23, 2013 at 4:50 am

It’s “voilà”!

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Winnie Dolderer November 9, 2011 at 8:21 pm

Love your blog…Was all set to try making my own oatmeal until my one major food dislike popped up in the recipe….BANANAS..I can’t even be in a room with someone eating them..how is that for major yuck factor.. Can I leave them out or sustitute something else for them?? My hubby laughs as my kitchen is a banana & cheerio from zone… Thanks for any suggestions….willing to try making something other than the packets!

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Adrianna November 10, 2011 at 1:12 am

HA! Well look at that! Totally leave them out. Maybe you could add a different fruit like blueberries or something sweeter.

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Kasey November 9, 2011 at 8:30 pm

I always wonder how those people aren’t still HUNGRY after emptying out half a paper-cup’s worth of packaged oatmeal.

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Allyn November 9, 2011 at 8:36 pm

While I totally prefer oatmeal like this, I will say that Target has Archer Farms organic instant oatmeal with almonds and blueberries that’s pretty dang good. When I was a barista back in the day at Starbucks (holla!), it was often the only thing I’d consumer on my, other than copious amounts of caffeine. And the chocolate raspberry mousse I’d make in the blenders.
Obviously I was eating a very nutritious diet at that time… or something.

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Living The Sweet Life November 9, 2011 at 9:12 pm

I don’t understand the instant oatmeal thing either … I mean convenience – not buying it. It tastes a bit like how I imagine cardboard to taste. I think your recipe will do the trick … I think the instant oatmeal makers, should kindly be introduced to this deliciousness.

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France November 9, 2011 at 9:13 pm

Baked oatmeal sounds right up my alley. This looks great and healthy.

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Susie November 9, 2011 at 9:23 pm

Would steel cut oats work in place of rolled oats?

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Adrianna November 10, 2011 at 1:10 am

Yeah, in theory they should work fine.

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Maggie @ A Bitchin' Kitchen November 9, 2011 at 9:26 pm

This looks so good! I’ve been wanting to try baked oatmeal forever.

Do the quaker oats in the big canister count as instant? I cook them on the stove…so probably not? Those are really good mixed with mashed banana, peanut butter, and nutella. I’m definitely not a fan of the oatmeal packets though…too chemical tasting.

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Adrianna November 10, 2011 at 1:09 am

No those are rolled oats. Totally not instant. :)

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Joannie Ham November 9, 2011 at 9:28 pm

You sound an awful lot like me. I HATE instant oatmeal, but adore oats. I’m like that about most industrial food – hate biscuits out of a can, love homemade biscuits, hate Sunny D, love freshly squeezed orange juice. You get the picture. I think foodies love the real thing! I like to make baked oatmeal, using an Amish recipe I’ve had for years. Adding raspberries sounds wonderful, I’ll have to try it.

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Forgotten Fancies November 9, 2011 at 9:53 pm

I LOVE instant oatmeal, I don’t get the packet ones thou, i like big oats so there’s more texture to it when I microwave it. I like it really gluely and I usually top it off with a dollop of homemade custard or jam….. YUM I want some just thinking about it now. :)

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PollyDee November 10, 2011 at 12:31 am

I’ve never even heard of baked oatmeal! It’s a beautiful rainy Spring day down here in Australia and now I just want to run home and start baking! Defs putting this on the brekky list xo

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Katelyn November 10, 2011 at 1:08 am

Oh man, this is something that I’m going to crave all week if I don’t make it by tomorrow. Oh, and its gluten-free, which makes it all the cuter. <3

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Taryn November 10, 2011 at 1:42 am

were the raspberries thawed when you added them? It kind of looks like that if your picture….or can I just add them in frozen? Can’t wait to try this!

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Adrianna November 10, 2011 at 1:54 am

They were a little thawed but that’s only because I was busy taking pictures, etc. Totally fine to add them frozen. :)

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Nik November 10, 2011 at 2:47 am

I heart Heidi. I heart you. I heart Heidi for her recipe. I heart you for your adapting her recipe.

Your banana picture totally made me drool. Nomz.

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elizabetty November 10, 2011 at 2:34 pm

made this last night for breakfast today…amazing!

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Adrianna November 13, 2011 at 7:04 am

YAY!!

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New York Diaries November 10, 2011 at 7:07 pm

I love this recipe…..you have me thinking about if I can make it tonight!

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Ruby Alexandra November 10, 2011 at 9:27 pm

Often I’m too lazy to make porridge so I just have oats and milk with fruit and yogurt! But this look amaaaazing. If I was allowed to eat stored food I totally would make this!

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Carmen November 11, 2011 at 5:33 pm

This looks really yummy but I’m thinking it’s a little high in Calories and sugar. I’ll have to give it a try though, also I happen to really like the little packets of oatmeal. I like the maple and brown sugar. I just add a tablespoon of peanut butter to it and some milk and it is really good.

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Sonya November 12, 2011 at 1:10 pm

Wow, looks amazing! I’m a huge oatmeal fan so I can’t wait to give it a try. Maybe a mix of old fashioned rolled oats and steel cut oats? Usually I make my steel cut oats with coconut milk…might be good here too!

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Adrianna November 13, 2011 at 7:04 am

I’d say give it a go. I dig steel cut oats big time!

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Joanna November 12, 2011 at 2:19 pm

Made this for breakfast this morning exactly as directed….SO SO GOOD. Definitely a great way to start the weekend.

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Adrianna November 13, 2011 at 7:04 am

Yay this makes me so SO happy!

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Betty @ scrambled hen fruit November 13, 2011 at 5:52 am

This looks like the perfect breakfast to me! I baked some apple butter oatmeal this morning (yum) and the sound of caramelized bananas and tart raspberries are making me want to make more tomorrow. I try to eat oatmeal every day. :)

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nancy November 13, 2011 at 9:48 pm

I Love Oatmeal especially Bob Red Mill Steel Cut Oats I’ll mix up a batch on the weekend stirring in what sounds good pour it into a loaf pan to cool and cut into slices, warm in the microwave and top with a drizzle of Real Maple syrup. It’s my go to breakfast for cold fall and winter school mornings. If I have extra time I will fry up a slice crisp, yum!

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Chris November 14, 2011 at 3:25 pm

OMG this is amazing! Made it yesterday and so going to make this become my staple breakfast!!! Experiment with different fruits!!! LOVE this!!!!!!

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thou November 14, 2011 at 8:29 pm

yum. can’t wait to make this.

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Dana B November 17, 2011 at 4:38 am

I actually like instant oatmeal, but I don’t microwave it. 1) I didn’t like it that way when I did have a microwave, and 2) I don’t have a microwave :) I also really like stove-top cooked oatmeal, and have been weary of baked oatmeal ’cause it looks soooo thick in pictures. I absolutely love milk with my oatmeal tho, enjoying the whole texture/temp diff.

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Lisa November 20, 2011 at 9:52 pm

I have this baking in the oven right now! used blueberries instead of raspberries…… I can’t wait to see how it turns out, been looking for something yummie and fast to take to work in the am.

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Lynda December 22, 2011 at 3:06 pm

How long can these keep? I was thinking of making a big batch for breakfast on the go so i can sleep in that extra 15 minutes =P

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Adrianna December 22, 2011 at 3:09 pm

Good plan! I’d say it’ll stay good for 5 days in the refrigerator, covered. :)

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Mallory @ total noms December 29, 2011 at 7:40 pm

Made this this morning…. such a filling and tasty dessert that will be even sweeter tomorrow when I dont have to make it from scratch. :) Thanks for the recipe!

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Caitlin January 22, 2012 at 5:45 am

Thanks a gazillion for this recipe! I’ve just made and tasted it – the best 10am work time snack!

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Wendy January 22, 2012 at 8:22 pm

Could this be made with steel cut oats? Would I have to do anything different?

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Adrianna January 22, 2012 at 8:36 pm

Unfortunately, I don’t think steel cut oats will work. Steel cut oats haven’t been steamed or rolled (like rolled oats) so they usually require a longer cooking time. Maybe this might work if you bake it for longer? Not sure. :(

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Taryn January 24, 2012 at 6:47 pm

Just got around to making this Sunday night…just wanted to say it is such a great “reheat and eat” breakfast food! I made it to eat all week for breakfast during my morning classes. I left out the bananas (not a banana person), but next time I think I’ll sub in some frozen peaches instead. It was a great way to use some of the raspberries I have in the freezer from the batch I picked this summer. I love that it gives me the feeling of eating coffee cake, but is definitely healthier.

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Amanda B. January 29, 2012 at 5:04 pm

This looks amazing!! I’m putting it on the list for next weekend! I think it would be great to bring to work. How do you recommend reheating the leftovers?

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Irene February 18, 2012 at 6:19 pm

This looks yummy. My kids love oatmeal…can’t wait to try this recipe! Can I use fresh berries?

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Adrianna February 18, 2012 at 7:27 pm

Absolutely!

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Nicole August 18, 2013 at 9:05 am

This recipe is awesome! I love the contrast of flavors with the sweet bananas and the tart raspberries! I sprinkled a little brown sugar on top after it was done and placed under the broiler for a few minutes to caramelize, wow. I brought it to my church group and they loved it!

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