Raspberry Vanilla Baked Oats

Dairy-Free

 

These dairy-free Raspberry Vanilla Baked Oats are such a warm and cozy treat for breakfast. This recipe is makes four 1/2 cup servings and can be baked in ramekins or a small oven safe dish. Made with oats for fiber, sweetened with raw honey and fresh raspberries for antioxidants. Step out of your normal routine and give this easy-to-make breakfast a try!


Let’s begin!

Ingredients:

  • 1 1/2 cups old fashioned oats

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 2/3 cup unsweetened vanilla almond milk

  • 3 tbsp raw honey

  • 1 1/2 tsp pure vanilla extract

  • 1 cup fresh raspberries

Instructions:

Preheat oven to 375℉ / 190℃.

To a medium bowl, add oats, baking powder and salt and mix together.

Next, add milk, honey, and extract and mix together until evenly blended.

You can either fold in raspberries at this point or wait till after next step.

Add mixture to an oven safe baking dish. If using four ramekins, it’s about 1/2 cup mixture per dish.

If you haven’t added your raspberries, add them at this point. I like to just drop the desired amount right on top of my oat mixture.

NOTE: The reason I like to add at this step is to make sure there is an even amount distributed in each ramekin. If using one baking dish, it shouldn’t matter as much.

I like to place my ramekins on a baking sheet for easy handling.

Place in preheated oven and bake for 21-24 minutes.

Remove from oven and let cool for three minutes before serving.

Feel free to add a drizzle of honey or extra fresh fruit.

Enjoy!

💜Julie

raspberry recipes, breakfast recipe using raspberries, raspberry oats, baked oats recipe, easy breakfast recipe, dairy free baked oats, ramekin breakfast idea
breakfast
American
Yield: 4
Author: Julie Butler
Raspberry Vanilla Baked Oats

Raspberry Vanilla Baked Oats

These dairy-free raspberry vanilla baked oats are such a warm and cozy treat for breakfast. This recipe is makes four 1/2 cup servings and can be baked in ramekins or a small oven safe dish. Made with oats for fiber, sweetened with raw honey and fresh raspberries for antioxidants.
Prep time: 5 MinCook time: 21 MinInactive time: 3 MinTotal time: 29 Min

Ingredients

Instructions

  1. Preheat oven to 375℉ / 190℃.
  2. To a medium bowl, add oats, baking powder and salt and mix together.
  3. Next, add milk, honey, and extract and mix together until evenly blended.
  4. You can either fold in raspberries at this point or wait till after next step to add on top.
  5. Add mixture to an oven safe baking dish. If using four ramekins, it’s about 1/2 cup mixture per dish.
  6. If you haven’t added your raspberries, add them at this point. I like to just drop the desired amount right on top of my oat mixture. NOTE: The reason I like to add at this step is to make sure there is an even amount distributed in each ramekin. If using one baking dish, it shouldn’t matter as much.
  7. If using ramekins, place ramekins on a baking sheet for easy handling.
  8. Place in preheated oven and bake for 21-24 minutes.
  9. Remove from oven and let cool for three minutes before serving. Feel free to add a drizzle of honey or extra fresh fruit.

Nutrition Facts

Calories

180

Fat (grams)

3 g

Carbs (grams)

31 g

Fiber (grams)

5 g

Net carbs

29 g

Sugar (grams)

12 g

Protein (grams)

5 g

Sodium (milligrams)

411 mg

Cholesterol (grams)

0 mg

Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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Julie Butler

Hi, I’m Julie Butler with Inspiration Apron, a blog full of delicious recipes, mouth-watering photographs, fun crafts and travel inspiration. I’m a southern girl, North Carolina is my home state and I’ve got some southern classics and vintage family recipes along with new and exciting creations. Enjoy!

http://www.inspirationapron.com
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