Raspberry yoghurt baked oats
Raspberry yoghurt baked oats
Change up your usual morning porridge with a comforting dish of gluten-free baked oats, served warm from the oven. This recipe is stuffed with fresh raspberries and creamy dairy-free yoghurt for a filling, tangy breakfast.
PREP TIME: 10 MINS
COOK TIME: 15 MINS
TOTAL TIME: 25 MINS
What are baked oats like?
Most people are familiar with the concept of porridge or oatmeal, but baked oats don’t tend to be a common breakfast staple. Depending on how you make it, baked oats can range from a cake-like breakfast bar, to a gooey, creamy pot that feels quite similar to normal oatmeal.
For me, the biggest difference comes from whether you chose to add yoghurt or not. This recipe mixes yoghurt with oats and egg, which makes a gooey, creamy dish that you’ll need a spoon to eat.
However, my first recipe for baked oats without yoghurt produced a low-sugar breakfast cake bar that could be sliced into squares.
Are they healthy?
Baked oats are a fantastic healthy breakfast option. They’re made with whole, natural ingredients and are very low in sugar. Proportionally, they contain more protein and fewer carbs than standard oatmeal or porridge, due to the addition of egg and yoghurt, meaning you need less oats to bulk it out.
They’re also a great option as part of a sustainable weight loss diet. Thanks to their balance of healthy fats, protein, and slow release carbohydrates, they help keep you fuller for longer and ward off cravings for a mid-morning snack. In fact, this recipe yields one really large bowl for only 376 calories, and that’s even including some extra honey to sweeten it up.
Baked oats are a super simple, one-bowl recipe. All you need to do is mix together the oats, yoghurt and egg in a bowl, plus any fruit, spices, sweeteners or other flavourings. Then spoon the mixture into an oven-proof dish and bake for 15-20 minutes. Individual dishes work best for this recipe, but you could bulk bake in one larger roasting tray.
Oats – this recipe uses gluten free rolled jumbo oats for a nice chunky texture. Instant oats really don’t cut it, unless you like the thick pasty consistency they produce.
Milk – you might need to add a splash or two of alt-milk to loosen the mixture up, particularly if you’re adding protein powder. If you don’t want to use the yoghurt, then you’ll need to add about 100ml of milk. You can substitute for water if desired but it won’t be as creamy.
Egg – this helps to bind the mixture together, but you can choose to omit and make this vegan. Substitute with a mashed banana or try it with a flax egg instead.
Additions & extra flavourings
Add protein powder – To ramp up the protein even further, mix in a scoop of unflavoured or vanilla protein powder into the wet mixture. I like adding unflavoured soya isolate protein to this recipe, but any other vegan or whey-based powder should work fine too.
If you opt for this version, you’ll also need to add a couple of tablespoons of alt-milk to loosen the mixture up, then bake as normal.
Stir in fresh fruit – this recipe is great with almost any kind of fruit. I’ve made it with fresh apple chunks stirred into the raw mixture before baking, or mixed berries and mashed up banana. Adding banana is a great, fibre-rich way to sweeten this recipe up without adding extra sugar or honey.
Add a surprise filling – one of my favourite things to do is hide a large spoon of baked peanut butter in the middle of the oats. You can easily do this by spooning enough raw mix to cover the bottom of the dish, before adding a generous dessert-spoon of peanut butter on top. Then cover it up with the remaining mixture before putting in the oven.
(Try adding a spoon of Nutella or dairy-free chocolate spread if you want a really indulgent melting filling)
Prepare in advance – I wouldn’t recommend preparing the raw mixture ahead of time, as the oats will end up soaking up all the liquid. Instead, try baking it in advance and reheating later.
Reheating – you can reheat baked oats without any issues. Just zap them in the microwave for about 60 to 90 seconds until fully hot through. Alternately, reheat in the oven at 180°C or 350°F degrees for 10 minutes, or until fully heated. You might need to add a splash of alt-milk to loosen up the mixture a little bit.
Shelf life – cooked baked oats will last for up to 6 days in an airtight container in the fridge. Make sure to seal and refrigerate them within 2 hours after baking. I wouldn’t recommend leaving them out at room temperature for longer than 2-3 hours, as bacteria grows very quickly at these conditions.
Freezing – you can easily freeze and defrost baked oats at a later date. Just place in an airtight container in the freezer and store for up to 6 months. You can safely freeze them longer than this, but the quality may not be the same. To defrost, place in the microwave on medium-high for 60-90 seconds until defrosted.
Onwards to the recipe! Please do leave a rating if you end up trying this out!
Raspberry yoghurt baked oats
- Mixing bowl
- oven-proof ramkins
- 35 g (⅓ cup) gluten free jumbo rolled oats
- 120 g (½ cup) plain soya yoghurt
- 1 medium egg
- ¾ tbsp honey
- 1 tsp vanilla essence
- 100 g (¾ cup) raspberries
- splash dairy-free milk
- Preheat the oven to 180°C or 350°F
- In a mixing bowl, stir together the oats, yoghurt, egg, honey and vanilla until well combined. If the mixture seems very thick, add a splash or two of milk to loosen it up. Finally, gently fold in the raspberries
- Divide the mixture across two ramkins or one larger oven-proof bowl, and bake for 15 minutes until slightly risen and a pale golden-brown colour on top