Cinnamon-Raisin Baked Oatmeal Recipe for Cozy Weekday Mornings

If you think you don’t like oatmeal, give baked oatmeal a try. It’s not the same as clumpy, stirred oats — it’s sliceable like a cake and can be eaten plain as a snack or topped with yogurt and fruit for a hearty breakfast. This version is egg-free and dairy-free, so it’s naturally vegan. Use certified gluten-free oats to make it gluten-free as well. You can bake it slightly longer or shorter depending on whether you prefer a firmer or softer texture.

What you’ll need to make cinnamon raisin baked oatmeal

Ingredients:

• 2 overripe bananas
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1/2 teaspoon baking powder
• 1 1/4 teaspoons cinnamon (divided)
• 1/4 teaspoon kosher salt
• 1 cup unsweetened almond or cashew milk (or milk of choice)
• 1 1/2 cups old fashioned oats
• 1/4 cup raisins
• 1 teaspoon sugar (for topping)

Substitutions and tips

Banana substitution: Bananas act mainly as a natural sweetener and binder; their flavor is mild in the finished bake. If you need to avoid bananas, replace two medium bananas with about 1 cup extra applesauce. Canned pumpkin is less sweet and not recommended as a straight swap unless you increase the sweetener.

Sugar alternatives: You can experiment with sugar substitutes, but results will vary. The recipe was developed with real brown sugar for flavor balance; if you must use a replacement for dietary reasons, adjust quantities to taste.

How to make cinnamon raisin baked oatmeal

Preheat your oven to 375°F. Spray a small baking dish or casserole with cooking spray (an 8.5″ x 11″, 2.5‑qt dish works well).

In a mixing bowl, mash the overripe bananas until smooth. Add the applesauce, brown sugar, 1 teaspoon of the cinnamon, baking powder, salt, and vanilla extract. Stir in the milk until combined, then fold in the oats and the raisins. Pour the mixture evenly into the prepared baking dish.

Mix the remaining 1/4 teaspoon cinnamon with 1 teaspoon sugar in a small bowl and sprinkle evenly over the top. Bake at 375°F for about 35 minutes, or until the oatmeal is set and lightly golden. Allow it to cool slightly before slicing.

Serve and store

This recipe yields four generous servings (or more if cut smaller). Store the baked oatmeal covered in the refrigerator for up to a week. Reheat portions in the microwave for about a minute and serve with plain Greek yogurt and sliced banana for a balanced breakfast, or enjoy it plain as a snack.

Cinnamon Raisin Baked Oatmeal

A warm, comforting breakfast that’s easy to prepare ahead: rolled oats, mashed banana, applesauce, milk, cinnamon and raisins are combined and baked into a sliceable, cake-like oatmeal perfect for the week.

prep time: 10 minutes

cook time: 35 minutes

servings: 4

calories: 238 kcal

Equipment

• baking dish or small casserole dish
• mixing bowl

Ingredients

• 2 bananas, overripe
• 1/4 cup unsweetened applesauce
• 2 tbsp brown sugar
• 1 1/4 tsp cinnamon, divided
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 1 cup cashew or almond milk, unsweetened
• 1.5 cups old fashioned oats
• 1/4 cup raisins
• 1 tsp sugar (for topping)

Instructions

1. Preheat the oven to 375°F.
2. Spray a small baking dish or casserole with cooking spray. An 8.5″ x 11″ 2.5‑qt dish works well.
3. Mash the overripe bananas in a mixing bowl with a fork.
4. Add applesauce, brown sugar, 1 tsp cinnamon, baking powder, salt, and vanilla. Stir to combine.
5. Add the milk and whisk until smooth.
6. Fold in the oats, then fold in the raisins.
7. Pour the mixture into the prepared baking dish.
8. Combine the remaining 1/4 tsp cinnamon with 1 tsp sugar and sprinkle over the top.
9. Bake at 375°F for about 35 minutes, until set.

Notes

WW Points: 6 points (per serving, approximate).

Nutrition

Serving: 1 piece (1/4 of the dish) |
Calories: 238 kcal |
Carbohydrates: 51 g |
Protein: 5 g |
Fat: 3 g |
Fiber: 6 g |
Sugar: 16 g