Raspberry Walnut Baked Oatmeal (One Bowl + Optional Sweetener)

 Using only one bowl (and a few measuring cups) this raspberry walnut baked oatmeal is a simple and nutritious breakfast that sticks with you through the whole morning. The raspberries add a perfectly tart sweet, so adding a sweetener is optional!

Last week was a much needed break from routine. Jackson took some vacation time and we rented a car to explore Asturias. Sure, we might’ve chosen the worst weather week to do so, but with a little reframing and a lot of psyching ourselves up, we got out for plenty of hikes. 

Not only did we play hard, we rested hard. We watched lots of Netflix, La Liga fútbol, and did hours of  ‘podcasts and puzzling’, which was a favorite pastime during the first lockdown. We just finished season 2 of In the Dark. It’s long, but worth it. From American Public Media, “In this season, we investigate the case of Curtis Flowers, a Black man from Winona, Mississippi, who was tried six times for the same crime. Flowers spent more than 20 years fighting for his life while a white prosecutor spent that same time trying just as hard to execute him.” It is uncomfortable, tragic, infuriating and completely moving. This story is important.

Baked Oatmeal Recipe

As you saw on my last post, we went all-in on the Christmas cookies. We vowed next year to give a lot more of the cookies away. So lately we’re dialing back on the sugar and trying to find that balance again. Which brings me to this baked oatmeal recipe. 

Recipe Origins 

One morning while my parents were visiting us last year I woke up to my mom making baked oatmeal. It was such a treat and I loved that she was right at home in our kitchen. Since then, I’ve made that baked oatmeal too many times to count. 

I hardly use the recipe anymore. Which explains why recently, when I was going a little too fast, I realized after I popped it in the oven that I forgot the maple syrup. I started adding raw sugar on the top, but decided to just see how it turned out. Because of the added fruit, I really didn’t end up missing the sweetener! 

The Case for Raspberries


After quite a bit of testing, I’m of the opinion that raspberries are the best fruit for this baked oatmeal. They add a burst of flavor that naturally sweetens the oatmeal. I’ve made it with blueberries many times, as you can see by the photos, but I’ve found that raspberries add more pop than blueberries especially when forgoing the sweetener. I am planning to make this with mixed berries next time and a blueberry-raspberry combo has also worked well for me. 

One Bowl Recipes*

Living with no dishwasher this year has left a little to be desired. So I’m always a fan of one bowl recipes. Although, and asking for a friend here, are they ever really one bowl? Because if you have to melt butter AND mix dry ingredients first how is that going to be only one bowl? It probably shouldn’t bother me, but I do like full transparency. I suppose “One Bowl, Three Measuring Cups and a Glass Dish Brownies” just doesn’t do it. 

So I admit that I used more dishes than ONE BOWL for this recipe. However, I melted the butter in a cup so I can still advertise one bowl and sleep at night. 💁‍♀️  

Still Want It Sweet?

Luckily you don’t need to adjust anything else in the recipe if you still want sweetener. Just add 1/3 cup of maple syrup and voilà, slightly sweeter baked oatmeal. 

Other ideas would be drizzling honey on top after baking, or sprinkling the top with raw sugar before baking. Both of these add a touch of sweetness and can be adjusted for your preferences. 

Raspberry Walnut Baked Oatmeal (One Bowl + Optional Sweetener)

 Using only one bowl (and a few measuring cups) this raspberry walnut baked oatmeal is a simple and nutritious breakfast that sticks with you through the whole morning. The raspberries add a perfectly tart sweet, so there's no added sweetener!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Servings 4


  • 1 ripe banana, mashed (about ⅓ cup)
  • cup milk
  • 2 eggs
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 3 cups old-fashioned whole oats (use GF oats if following GF diet)
  • ¼ cup butter, melted and slightly cooled
  • cups frozen raspberries
  • ½ cup walnuts, chopped


  • Preheat your oven to 350° F (177° C).
  • Mash the banana in the mixing bowl until few lumps remain. Then add the milk, eggs, baking powder and cinnamon and mix until well combined.
  • Add the oats and melted butter and mix until fully incorporated. Lastly, fold in the raspberries and walnuts.
  • Pour into a lightly greased baking dish (9x9, 11x7, or a round dish with an equivalent size) and bake for 30 minutes.


Walnuts: I just break the walnuts into pieces with my hands, but feel free to use a cutting board and knife for efficiency. Although that means more dishes to wash! Feel free to use other nuts as well. I think pecans would be delicious, but they are hard to come by here. 
Milk: This recipe works with plant-based and lactose-free milks as well.  
Sweetener: If you want a slightly sweeter baked oatmeal, add ⅓ cup of maple syrup at the second step or drizzle honey or brown sugar on top after. Fresh fruit on top will also add some natural sweetness, like sliced bananas. 
Keyword gluten free, oatmeal, raspberries, vegetarian


4 thoughts on “Raspberry Walnut Baked Oatmeal (One Bowl + Optional Sweetener)

  1. Heading to Minneapolis for our last stay in the guesthouse before our dear friends sell it! I will be taking this baked oatmeal. We always have raspberries in the freezer since our Minneapolis house, where we had a 40-foot-long raspberry hedge that would yield up to 16 cups a day in July. Would you believe we’d get sick of raspberries every year? Now I pay half my grocery bill to buy a 5-pound bag frozen from our coop every couple months. Let you know how it turns out.

    1. Yes, let me know what you think! Always walking that line of omitting too much sweetener 😀 but I really think it works in this. Especially with a little milk poured on top. Love it.

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