Raspberry White Chocolate Baked Oatmeal

Course breakfast

Cuisine American

Keyword banana, Oatmeal

Prep Time 20

Cook Time 35

Servings

Calories 275kcal

Author Steph

Equipment

baking dish, casserole dish, pie plate
mixing bowl
small sauce pan

Ingredients

Raspberry Topping

12 oz raspberries fresh
1 tsp corn starch
1 tsp water
1 tsp sugar
1/2 oz white chocolate chips I used Ghirardelli

Baked Oats

2 bananas overripe
1/4 cup unsweetened applesauce
5 tsp sugar
2 tsp white chocolate pudding mix I used Godiva
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp kosher salt
1 cup almond milk unsweetened, or cashew milk or skim
1.5 cups old fashioned oats

Instructions

Preheat the oven to 375F.
Pour the berries into the small sauce pan, and turn the heat on to medium.
Combine the corn starch with the water to form a slurry, then add it to the berries.
Cook the berries for 10 minutes, or until they are broken down. Set aside.
Spray a small baking dish or casserole with cooking spray. I used an 8.5" x 11" 2.5qt casserole dish for this.
Add the bananas to the bottom of a mixing bowl, and mash them with a fork.
Add the applesauce, sugar, baking powder, salt, pudding mix and extract and stir to combine.
Add the milk. Whisk together.
Add the oats. Fold in.
Pour the mixture evenly into the baking dish.
Add the berry topping to the top of the oatmeal, in an even layer.
Sprinkle the top of the dish with the teaspoon of granulated sugar, evenly.
Top with the white chocolate chips.
Bake at 375 for 35-40 minutes or until set up.
Allow this bake to sit and cool for about 10 minutes until cutting, this will allow it to firm up.

Notes

WW Points:

6 points

If you use sugar replacements, the points and calories would change. I have not tested this recipe with anything besides real sugar. I recommend giving the recipe a try as is, before using any substitutions. It's delicious, and can be worked into your day using the real deal!

Click here to track this recipe in the WW app.

Nutrition