Raspberry and Peach Baked Oats

These Raspberry and Peach Baked Oats are a simple and convenient breakfast option that can be easily prepared. Simply mix the ingredients and let the oven do the work. With minimal prep time and the ability to store for days, it's a hassle-free way to enjoy a nutritious breakfast all week long.

5 from 1 vote

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Prep Time 5

Cook Time 25

Total Time 30

Course Breakfast

Servings

Calories 258 kcal

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 20x30 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.

Nutrition

Calories: 258kcalCarbohydrates: 45.8gProtein: 7gFat: 7.1gSaturated Fat: 0.8gFiber: 9.2g

Keyword baked oats, peaches, raspberry

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