Name: Raspberry Vanilla Baked Oats
Prep time: 5 min
Cook time: 21 min
Total time: 29 min
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

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Dairy-Free

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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.

Easy recipe for raspberry vanilla baked oats healthy dairy free recipe.

Enjoy!

💜Julie

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.

Print Recipe

Prep Time 5

Cook Time 21

Total Time 29

Course Breakfast

Cuisine American

Calories 180 kcal

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

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.

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 to add on top.
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.
If using ramekins, place 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.

Nutrition

Calories: 180kcalCarbohydrates: 31gProtein: 5gFat: 3gSodium: 411mgFiber: 5gSugar: 12g

Keyword raspberry recipes, breakfast recipe using raspberries, raspberry oats, baked oats recipe, easy breakfast recipe, dairy free baked oats, ramekin breakfast idea

Tried this recipe?Mention @inspirationapron or tag #inspirationapron !

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

Prep time: 5 MinCook time: 21 MinInactive time: 3 MinTotal time: 29 Min

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 to add on top.
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.
If using ramekins, place 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.

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.