Cinnamon Raisin Baked Oatmeal
If I had to pick one thing to eat for breakfast for the rest of my life it would be oatmeal. My family has it at least twice a week and it’s something we eat year round. Whether it’s overnight oats or a bowl of warm oatmeal (my go-to). My current favorite is Cinnamon Raisin Baked Oatmeal.
CINNAMON RAISIN BAKED OATMEAL
Have you ever had baked oatmeal? It’s such a great meal prep hack. I will often make baked oatmeal on the weekends and portion it out for the upcoming week. Simply heat up a bowl and breakfast for the week is ready! I also love baked oatmeal for a weekend brunch. So delicious right from the oven and it makes for an easy way to feed a crowd.
INGREDIENTS FOR BAKED OATMEAL
Cinnamon Raisin Baked Oatmeal couldn’t be more simple. My guess is that you already have a lot of the ingredients in your pantry! It’s a simple line up:
-old fashioned rolled oats
-raisins
-chopped pecans
-almond milk (or your favorite milk)
-coconut oil
-vanilla
-brown sugar
-eggs
HOW TO MAKE BAKED OATMEAL
As you can imagine this recipe is super simple! It’s simply a matter of mixing all the ingredients and pouring them into a prepared pan. Bake for under an hour and voile la! Breakfast is served! My favorite way to eat it is drizzled with a bit of cream and some sliced banana. The oatmeal is sweet enough that it doesn’t need anything else. Fresh berries would be nice on top, too.
MAKING BAKED OATMEAL AHEAD: HOW TO STORE IT AND REHEAT IT
When the oatmeal is fully cooled, cut it into portions….roughly 4-inch squares. Store the oatmeal in a glass container with a tight fitting lid. When ready to re-heat put an oatmeal square in a bowl, cover with a damp paper towel and reheat int he microwave for 30 second increments until it’s warm. Drizzle with a splash of cream and maple syrup if desired!
It’s really that simple! Enjoy!
OTHER RECIPES YOU MIGHT ENJOY:
Banana Berry Baked Oatmeal
Blueberry Pie Oatmeal
Apple Pie Steel Cut Oats
Oatmeal Raisin Cookies
Chocolate Covered Strawberry Overnight Oats
photos by Deborah DeKoff/ recipe by Mountain Mama Cooks
Have a great week and thanks for reading! xo, Kelley
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Pin RecipeDescription
A baked oatmeal recipe that is delicious right out of the oven or you can make ahead and enjoy all week!
Ingredients
- 2 cups rolled oats (use gluten free if necessary)
- 3/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup packed brown sugar
- 2 cups almond milk (or your favorite milk beverage)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut oil
- 2/3 cup raisins
- 1/2 cup pecans, roughly chopped
Instructions
- Preheat oven to 350F degrees.
- Butter a 6-qt or similar size baking dish. A glass 9×9 dish would work well too.
- In a medium bowl, combine oats, baking powder, cinnamon, salt and brown sugar.
- In another bowl, combine milk, eggs, vanilla and melted coconut oil. Use a whisk to incorporate eggs and mix well. Pour the wet mixture over the oat mixture and stir in raisins and pecans.
- Pour the oatmeal into prepared dish. Sprinkle the top with a pinch of extra sugar and cinnamon.
- Bake for 35-45 minutes until oatmeal is set in the middle and the top is just starting to brown.
- Remove from oven and let cool slightly. Serve oatmeal with a scoop of Greek yogurt or drizzle of cream and a few fresh berries. This is best served warm. Store leftovers in the fridge and rewarm in the microwave before eating.
5 Comments
We were out of raisins so we tossed in some frozen blueberries. So good!
If this recipe is doubled and baked in a larger dish, say a 9 x 13?, would you need to change anything?
You’ll need to bake it a little longer but otherwise should totally work!
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Love this! Since my garden produces a lot of rhubarb I need to use, I’ve been making this with about 2-2.5 cups rhubarb in place of the raisins. The rhubarb tends to get mushy when I cook it in a pot with oatmeal, but baking it in like this keeps the rhubarb just a bit firm. I cut the rhubarb and let it sit with 2 Tblsp. sugar while I prepare everything else, then I add it in at the last minute before baking. So good! At 9,000′ I reduce the baking powder to 1/2 tsp.