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–+ servings
Bertha Jones

Vegan Baked Oats with Raspberries

A warm, moist, and chocolatey vegan breakfast baked in a dish, combining oats, ripe bananas, and fresh raspberries for a delightful morning treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 ripe banana Provides sweetness and moisture; overripe is fine.
  • 70 g rolled oats Use gluten-free oats if needed.
  • 1 tablespoon cocoa powder Unsweetened.
  • 1/2 teaspoon baking powder
  • 2–3 tablespoons maple syrup Adjust to taste.
  • 150 ml unsweetened almond milk Any plant milk can work.
  • 45 g fresh raspberries Frozen can be used, but expect a wetter top.

Method
 

Preparation
  1. 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).
  2. Place the banana, oats, cocoa powder, baking powder, maple syrup and almond milk into a blender.
  3. Blend until the mixture is completely smooth and pourable. Scrape down the sides if needed.
  4. Pour the batter into the prepared dish and smooth the top.
  5. Scatter the fresh raspberries evenly over the batter, pressing them in slightly.
Baking
  1. 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.
  2. Remove from the oven and let cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 50mgFiber: 4gSugar: 8g

Notes

Serve with a dollop of dairy-free yogurt, nut butter, or melted dark chocolate. Pairs well with strong coffee or a fruity smoothie. For storage, cool completely and keep in an airtight container for 3–4 days in the fridge, or freeze portions for up to 2 months.

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