One thing with trying to go relatively gluten/sugar/flour/dairy free…. breakfast can be tough. We definitely don’t do it perfectly by any means, but we try. Thankfully this is a SUPER easy recipe that can hit every single one of those goals! Plus Ezra LOVES it. He asks for baked oatmeal all the time and would probably eat it any time of day if I offered.
I know that oats can be a controversial food item since some argue that they are just another grain that can cause gut inflammation and should be avoided. However they’re a staple food item for our family. They can be incredibly healthy and you can take away most of the negative effects by choosing organic and gluten free oats. We typically opt for just organic though since uncontaminated oats are actually naturally gluten free. However, many facilitates process their oats with other grains that are not gluten free, so for those with a serious gluten intolerance you would want to choose gluten free oats. But since no one in our family has incredibly serious reactions to gluten, we just opt for organic oats. They have so many benefits! They have lots of great fiber, are so filling, and as a nursing mom they even help boost my milk supply! Many studies even show that they may help lower cholesterol, help with weight loss, and lower the risk of heart disease. So needless to say we love them 🙂
Plus, ya’ll know I love fast, easy recipes. Especially since I now have two babies, I need quick breakfasts in the morning! I don’t have quite as much time to spend in the kitchen with two hungry kiddos 🙂 Not only is this easy to whip together but it freezes really well too! So keep a few batches of this in your freezer to toast on a busy morning! Yum!!
Raspberry Baked Oatmeal
2 or 3 ripe bananas (about 3/4 to 1 cup) mashed
1/2 cup raspberries
2 cups organic old fashioned oats
1 cup almond, coconut, or organic milk
1/3 cup coconut sugar
1/2 tsp vanilla
1/2 tsp salt
1 tsp cinnamon (or more to taste)
1 tsp coconut oil (for greasing pan)
Preheat the oven to 400 degrees. Mash the bananas thoroughly. Stir in the cinnamon, salt, coconut sugar, and vanilla. Then add the oats and milk. Lastly, gently mix in the raspberries. It should be a somewhat thick but easy to stir consistency. Melt the coconut oil in an 8×8 pan and make sure it coats the bottom and sides of the pan. Pour in the batter, (you can top with additional coconut sugar, raspberries, or nuts if you’d like!) and bake for 17 minutes. If you’d like your oatmeal to be slightly crunch on top, set your oven to broil, and cook for another 4 or 5 minutes. Remove, let cool slightly, and enjoy!
Ezra loves this plain, and Craig likes to drizzle honey on top. Either way is delicious! This is such a versatile recipe, which is one of the things that makes it a favorite. Add raisins instead of raspberries, add extra cinnamon and nuts for a banana nut bread taste, or substitute any other fruit for the raspberries. Delish.