I love oats for breakfast but sometimes you want a change from the same old bowl of porridge or granola. These raspberry and peach baked oats are prefect for when the weather is getting a bit colder, and you want a warmer take on a summer breakfast.
Combining the heartiness of oats with the natural sweetness of fruits, these baked oats are the perfect way to start your day. I make numerous variations of these oats, but my latest favourite is raspberry and peach.
The tang of the raspberries is great paired with the juicy sweetness of peaches. Adding some flaked almonds creates a breakfast that feels indulgent while offering plenty of nutritional benefits.
This recipe is not only delicious but also incredibly easy to make. With just a few steps and minimal preparation time, you can have it ready to go in no time at all. It is perfect if you want a healthy start to your day without spending too much time in the kitchen. It’s also really versatile, making it an ideal option for meal prep or even a nutritious snack throughout the day.
Are baked oats easy to make?
One of the biggest advantages of these raspberry and peach baked oats is how simple they are to prepare. Unlike regular porridge, which requires constant stirring and attention, baked oats involve minimal hands-on time. It’s just a case of mixing your ingredients, pouring them into a baking dish, and baking.
Another benefit of baked oats is that they are incredibly adaptable. You can easily swap the fruits, nuts, and sweeteners, to suit your preferences, or to use what you have on hand. I love the combination of raspberries and peaches in this recipe, but feel free to experiment with other fruits or add-ins to make it your own.
Are baked oats healthy?
Baked oats can definitely be a healthy choice. Oats are naturally rich in dietary fibre and a good source of complex carbohydrates. They are low in fat and contain essential nutrients like iron, magnesium, and B vitamins.
The overall healthiness of baked oats depends on the additional ingredients you use. By adding ground flax and nuts you are adding to the protein and omega 3s. Fresh fruits also boosts the nutritional profile by providing vitamins, minerals and antioxidants.
Adding additional toppings such as yoghurt, fruit and nuts can also up the nutrition of the oats.
However, adding lots of sugar or higher-fat toppings might make them not as healthy as you think. Try and opt for simple, whole-food additions to ensure the baked oats remain a nourishing option for you.
Which ingredients do you need to make baked oats?
- Porridge oats
- Peaches
- Raspberries
- Banana
- Ground flax
- Maple syrup
- Almond milk
- Flaked Almonds
Oats
Oats are the foundation of this recipe. They are rich in dietary fibre. Oats are also a good source of complex carbohydrates, which provide steady energy throughout the morning. They also have important vitamins and minerals such as magnesium.
Peaches
Peaches are a great fruit to pair with oats, offering a natural sweetness. They are a great source of vitamin C, which supports the immune system and promotes healthy skin. Peaches also contain vitamin A, important for eye health, and potassium, which helps regulate blood pressure and fluid balance in the body. Peaches are also rich in antioxidants.
Raspberries
Raspberries not only bring an amazing colour to this breakfast, but they also pack a significant nutritional punch. They are renowned for their high antioxidant content, and are very high in dietary fibre. One cup provides about 8 grams of fibre – nearly a third of the recommended daily intake. In addition to fibre and antioxidants, raspberries are a good source of vitamins C and K.
Ground Flax
Ground flaxseeds, or linseeds, are a key ingredient in these baked oats. They add to the finished texture, helping bind the ingredients. They are one of the richest plant sources of omega-3 fatty acids, particularly alpha-linolenic acid (ALA), which is important for so many functions in the body (as well as reducing inflammation).
Flaxseeds are also high in dietary fibre, both soluble and insoluble, which aids digestion and helps maintain healthy blood sugar levels.
Almond Milk and Flaked Almonds
Almond milk is used in this recipe to add a creamy texture without the need for dairy. It’s a great plant-based milk option that’s rich in vitamin E. Although depending on preference, you could use any plant-based milk for this recipe.
Flaked almonds, sprinkled on top of the oats, add a crunch and additional nutrients. Like almond milk, they are a good source of healthy fats, particularly monounsaturated fats. Almonds are also high in fibre, protein, and a variety of vitamins and minerals, including magnesium and vitamin E.
Storing Your Raspberry and Peach Baked Oats
One of the great things about these oats is that they store well, making them perfect for meal prep. Once baked, you can store the oats in an airtight container in the refrigerator for up to five days. This allows you to make a batch at the beginning of the week and enjoy a quick, nutritious breakfast each morning. You can eat the baked oats cold, straight from the fridge, or warm them up in the microwave or oven.
Serving Suggestion for raspberry and peach baked oats
I like to serve in large squares with a dollop of plant-based yoghurt and some extra fruit. Add in an extra drizzle of maple syrup, if you have a sweeter tooth.
Adding a few chopped nuts or some hemp seeds will also add to the protein and nutritional value of your breakfast.
Recipe tips
- Feel free to sub in other stone fruits if you don’t want to use peaches. You could use just apricots or nectarines, for example.
- Strawberries or blueberries can be subbed for the raspberries.
- I use fresh fruit for this recipe as they are currently in season. However, frozen fruit would also work well.
- I’ve used organic, porridge oats. Oats are one of those things you should really try and buy organic, if possible, as they can be heavily sprayed and contain a lot of pesticides. I use the smaller porridge oats here. They cook quickly and don’t need as much milk as the larger jumbo varieties.
- If you aren’t vegan, honey will also work instead of maple syrup.
If you enjoyed these baked oats, why not try these other breakfast options:
Raspberry and Peach Baked Oats
Ingredients
- 1 mashed banana
- 2½ cups porridge oats (225g)
- 2 tbsp ground flax
- 1½ cups almond milk (375ml)
- 2 peaches
- 10-12 raspberries
- 2 tbsp maple syrup
- 2 tbsp flaked almonds
Instructions
- Preheat the oven to 180C or 350F.
- Mash the banana in a large baking dish. Add the oats, milk, flax and maple syrup and mix well.
- Slice the peaches and add on top of the oats with the raspberries. Sprinkle over the almonds. Bake for 25 mins.
- Cut into 6 squares. Top with yogurt, hemp seeds, more fruit and some more maple syrup, if desired.
Notes
- Feel free to sub in other fruits instead. Nectarines, strawberries or blueberries work beautifully.
- My baking dish is 20×30 cm.
- In this recipe I’ve used organic, porridge oats. I use the smaller porridge oats as they cook quickly. They also don’t need as much milk as the larger jumbo varieties.
- The nutritional information is based on the baked oats without the additional toppings. To up the protein, add in yoghurt and additional nuts/seeds.
Such a blissful, beautiful breakfast recipe, Helen! Absolutely gorgeous and wholesome.
Thanks so much Wendy!