Vegan Baked Oats with Raspberries
I’ve been making this vegan baked oats recipe for mornings when I want something warm, fuss-free, and a little indulgent without dairy or eggs. It’s a single-bowl-style breakfast that blends ripe banana, cocoa and oats into a cake-like bake studded with fresh raspberries — perfect for a quick weekend brunch or a weekday grab-and-go. The texture is moist, comforting, and genuinely satisfying when you want something heartier than porridge but lighter than cake.
Why you’ll love this dish
This recipe hits a sweet spot: minimal prep, pantry-friendly ingredients, and a finished bake that feels special. It’s vegan, naturally sweetened with banana and a touch of maple, and the raspberries add a bright contrast to the chocolatey base. Make it when you want a healthy-ish treat, a make-ahead breakfast, or a kid-approved snack.
"Light, chocolatey, and surprisingly filling — the raspberries make every bite feel fresh. A new favorite for slow weekend mornings."
It also plays nicely with other breakfast ideas — if you like baked oat variations, try Wholesome banana baked oats for another riff on banana + oats.
The cooking process explained
Quick overview so you know what to expect:
- Blend everything except the berries into a smooth batter.
- Pour into a small ovenproof dish, top with fresh raspberries.
- Bake at 180°C (350°F) for 20–25 minutes until set and slightly risen.
- Cool briefly, then serve warm or room temperature.
This is a fast process — most of the time is hands-off baking.
What you’ll need
- 1 ripe banana (Banane, reife) — provides sweetness and moisture; overripe is fine.
- 70 g rolled oats (Haferflocken) — use gluten-free oats if needed.
- 1 tablespoon cocoa powder (Backkakao) — unsweetened.
- 1/2 teaspoon baking powder (Backpulver).
- 2–3 tablespoons maple syrup (Ahornsirup) — adjust to taste.
- 150 ml unsweetened almond milk (Mandelmilch, ungesüßt) — any plant milk can work.
- 45 g fresh raspberries (Himbeeren) — frozen can be used, but expect a wetter top.
Substitutions/notes: swap almond milk for oat or soy milk. If you want more protein, consider pairing this with a batch of baked protein pancake bowls or add a scoop of plant-protein powder to the batter (reduce milk slightly).
Directions to follow
- Preheat the oven to 180°C (350°F). Lightly grease a small ovenproof dish (roughly 12–15 cm / 4.5–6 in square or round).
- Place the banana, oats, cocoa powder, baking powder, maple syrup and almond milk into a blender.
- Blend until the mixture is completely smooth and pourable. Scrape down the sides if needed.
- Pour the batter into the prepared dish and smooth the top.
- Scatter the fresh raspberries evenly over the batter, pressing them in slightly.
- Bake for 20–25 minutes. The top should be set and a toothpick inserted near the center will come out with a few moist crumbs.
- Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm or at room temperature. Optionally drizzle with melted dark chocolate or extra maple syrup.
Best ways to enjoy it
Serve a warm wedge with a dollop of dairy-free yogurt, a spoonful of nut butter, or a drizzle of melted dark chocolate. For brunch, pair with strong coffee or a fruity smoothie. It also pairs nicely with savory breakfast dishes — try it alongside a baked egg dish like baked feta eggs with tomatoes and spinach for a contrast of sweet and savory.
How to store & freeze
- Fridge: Cool completely, then transfer to an airtight container. Keeps 3–4 days in the refrigerator.
- Reheat: Warm individual portions in the microwave for 30–60 seconds or in a preheated oven at 160°C (325°F) for 8–10 minutes.
- Freeze: Cut into portions, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and reheat as above.
Food safety: cool the bake to room temperature and refrigerate within two hours to prevent bacterial growth.
Helpful cooking tips
- Ripe bananas = best flavor and natural sweetness. The darker the banana, the more intense the sweetness.
- If your blender struggles, pulse the oats first or use a high-speed blender. You’re aiming for a smooth batter, not large flakes.
- For a firmer, less custardy texture, reduce almond milk by 10–20 ml.
- Test doneness with a toothpick near the center — it should come out with moist crumbs, not wet batter.
- If you use frozen raspberries, toss them in a little flour or oats before topping to reduce bleeding into the batter.
Recipe variations
- Berry swap: blueberries or chopped strawberries work well; use slightly fewer to avoid excess moisture.
- Nutty twist: fold in 1–2 tablespoons chopped walnuts or almonds before baking for crunch.
- Chocolate overload: stir in a tablespoon of dairy-free chocolate chips.
- Protein boost: add a tablespoon of nut butter or a scoop of plant protein powder to the batter.
- Savory contrast: slice and serve with savory sides for brunch; if you like baked savory dishes, explore other oven recipes such as baked crunchy hot honey chicken for inspiration on combining sweet and savory flavors.
Common questions
Q: Can I use frozen raspberries?
A: Yes. Frozen raspberries will work but release more juice, making the top wetter. Pat them dry or lightly toss in a teaspoon of oats/flour before placing them on the batter.
Q: Is this gluten-free?
A: It can be if you use certified gluten-free rolled oats and ensure other ingredients are gluten-free. Oats themselves can be cross-contaminated unless labeled gluten-free.
Q: How long does it take to make from start to finish?
A: Active prep is under 10 minutes; baking is 20–25 minutes. Plan for about 30–35 minutes total.
Q: Can I reduce the sugar more?
A: The ripe banana provides natural sweetness, so you can omit the maple syrup entirely if your banana is very ripe. Taste the batter (raw batter is safe here as it’s vegan) and adjust before baking.
Q: Can I double the recipe?
A: Yes. Use a larger ovenproof dish and increase baking time slightly; check doneness with a toothpick.
Vegan Baked Oats with Raspberries
Ingredients
Method
- Preheat the oven to 180°C (350°F). Lightly grease a small ovenproof dish (roughly 12–15 cm / 4.5–6 in square or round).
- Place the banana, oats, cocoa powder, baking powder, maple syrup and almond milk into a blender.
- Blend until the mixture is completely smooth and pourable. Scrape down the sides if needed.
- Pour the batter into the prepared dish and smooth the top.
- Scatter the fresh raspberries evenly over the batter, pressing them in slightly.
- Bake for 20–25 minutes. The top should be set and a toothpick inserted near the center will come out with a few moist crumbs.
- Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm or at room temperature.
