Name: Cinnamon Raisin Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
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 milk (unsweetened, or almond milk or skim); 1.5 cups old fashioned oats; 1/4 cup raisins; 1 tsp sugar

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A classic flavor combination for breads and sweet treats: cinnamon raisin. The subtle spice of cinnamon, sweetness of sugar, and texture and mild sweetness of raisins flavor this baked oatmeal. When old fashioned oats are combined with these flavors and baked in a dish, you create a delicious baked oatmeal that can be cut into portions to keep on hand for the week, or to serve to your family. This cinnamon raisin baked oatmeal makes for a delicious and filling breakfast, or even a sweet dessert or snack.

What does baked oatmeal taste like?

My best description of baked oatmeal is that it’s like a dense, moist cake. It is my solution to batch-prepping oatmeal. In other words, let’s skip the instant oatmeal packs, and let’s not worry about having to stir and cook oats on the stove top. Just combine your oats together with your liquid and flavors, and bake them all together.

If you think you don’t like oatmeal, I still recommend you trying baked oats. It’s not your typical, clumpy oatmeal (if that’s the part you aren’t crazy about). It’s easily cut like a cake, and can be eaten alone as a snack, or paired with yogurt and fruit for a filling breakfast. Since my baked oatmeal doesn’t contain any eggs, it’s really quite easy to prepare and bake. You can bake it for as long as you’d like, to get whatever texture you are aiming for. You don’t have to worry about under or over-cooking anything. And since this recipe doesn’t contain eggs or dairy, it’s completely vegan and dairy free. It can also be gluten-free, if you use certified gluten-free oats.

What you’ll need to make cinnamon raisin baked oatmeal

Here’s the ingredient list for this recipe:

bananas
unsweetened (or no sugar added) applesauce
vanilla extract
brown sugar
baking powder
cinnamon
kosher salt
unsweetened almond milk (or cashew milk, skim milk, milk of choice)
old fashioned oats
raisins
sugar

Frequently asked questions, re: substitutions

What if I don’t want to use bananas?

If you don’t like the taste of bananas (or you are allergic to bananas) you can use substitutes here. If you don’t want to use bananas because you do not enjoy the flavor, I suggest still using them here. You do not taste the banana at all; they serve as a sweetening agent for the dish only. If you are allergic to bananas or are unable to eat them, you can add more applesauce in place. To replace two medium-sized bananas, I recommend using an extra 1 cup of applesauce in this recipe. I do not recommend using canned pumpkin. It is not sweet enough to replace the sweetness the banana offers here. Can I use sugar replacements in this recipe? You can make any other substitutions in this recipe. I have not tried them myself, so I can not attest to the flavor result or my recommendations for the amount to use. As always, I do recommend using the real thing here, unless you can’t for medical reasons. I enjoy the flavor of the real brown sugar and other ingredients, and I feel it truly makes a difference in the overall taste of this recipe. The calories and points are still reasonable while using real sugar, so I feel it’s a win-win for everyone here.

How to make cinnamon raisin baked oatmeal

Just like all of my other baked oatmeal recipes, start off by preheating the oven to 375F. In a mixing bowl, mash the bananas until smooth; then add the applesauce, vanilla extract, brown sugar, 1 teaspoon of cinnamon, and salt. Pour in the milk, and then fold the oats in. Fold the raisins in.

Spray your baking dish (I use this one) with cooking spray, and then pour the oat mixture in.

Next, combine the remaining cinnamon and 1 teaspoon of sugar in a small dish and sprinkle it over the oats. Bake for 35 minutes or until firm and set up.

How to serve and store baked oatmeal

This recipe makes four generous servings (but can be divided into more, if you prefer). To store this, I keep it in the baking dish, covered in the fridge. It will stay good for about a week in the fridge (if it doesn’t get devoured before then!) To serve this baked oatmeal, I reheat it quickly in the microwave for about a minute, and then I serve it alongside a scoop of plain non-fat Greek yogurt and some sliced banana. This is the perfect, filling combination of flavors for breakfast or for a sweet treat.