Start your day with Oatmeal Raisin Baked Oatmeal—a wholesome, naturally sweet breakfast made with everyday ingredients that keeps you satisfied all morning.
For more healthy baked oatmeal recipes, try our Banana Baked Oatmeal, Baked Apple Oatmeal, or Blueberry Baked Oatmeal.
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Why you’ll love our Oatmeal Raisin Baked Oatmeal!
If you love the cozy flavors of an oatmeal raisin cookie, this recipe is for you! After so many readers fell in love with our Oatmeal Raisin Energy Balls, Louise and I were inspired to turn those same comforting flavors into a wholesome baked breakfast.
We designed this Oatmeal Raisin Baked Oatmeal to be naturally sweet, relying on ripe bananas and plenty of juicy raisins instead of added sugar. The result is a satisfying, fiber-rich breakfast that’s nourishing enough for everyday mornings while still tasting like a classic American bake. 🍪
By swirling creamy Greek yogurt directly into the batter, we created a dish that’s naturally protein-rich without needing any protein powders. Made with whole grain rolled oats, warm cinnamon, and wholesome pantry ingredients, it’s low in saturated fat and packed with plant goodness. 🌿
If you prefer a sweeter breakfast, simply drizzle each serving with a little honey or maple syrup. But we love it just as it is, letting the fruit and cinnamon shine.
Best of all, it’s perfect for meal prep. Bake it on Sunday, slice it into generous portions, and enjoy a nourishing, make-ahead breakfast all week long.
P.S: Love classic bakery flavors? Try our Carrot Cake Baked Oatmeal, Peanut Butter and Jelly Baked Oatmeal, and Peach Cobbler Baked Oatmeal Cups next.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Bananas: mashed ripe bananas provide natural sweetness and moisture. Substitute 1 cup (240 g) unsweetened applesauce (slightly reduce the milk so the batter isn’t too runny) or 1 cup (240 g) pure pumpkin purée (add a splash more honey to match the sweetness) for a subtle twist.
- Greek yogurt: adds incredible creaminess and moisture. Choose low-fat Greek yogurt or Skyr for even more protein, or opt for a thick coconut-based yogurt to keep it dairy-free.
- Milk: thins the batter so the oats hydrate fully. Any non-dairy option like almond, soy, or oat milk works wonderfully.
- Vanilla extract: elevates the cookie-like aroma. Swap with almond extract or vanilla bean paste for a deeper flavor profile.
- Rolled oats: the core of this oatmeal raisin cookie baked oatmeal. Substitute quick oats or certified gluten-free oats if needed, but avoid steel-cut.
- Baking powder: gives the bake a light, cake-like lift.
- Cinnamon: essential for that classic bakery flavor. Add a dash of nutmeg, cardamom, or allspice to create an easy meal prep breakfast with extra warm spices.
- Salt: balances the natural sweetness of the fruit.
- Raisins: sweet, chewy bites throughout. Substitute dried cranberries, chopped dates, or tart cherries.
- Walnuts: add a rich crunch to the top. Swap with pecans, slivered almonds, or pumpkin seeds for a nut-free option.
- Honey (optional): For a sweeter baked oatmeal. We love it without, but you can add honey, maple syrup, agave, or date syrup if you prefer a sweeter breakfast.
How to Make Oatmeal Raisin Baked Oatmeal
1. Prep and soak the raisins
Preheat the oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang on two sides to make the baked oatmeal easy to lift out after baking. Cover your raisins in warm water for 5 minutes, then drain well. This quick step keeps them juicy and prevents them from drying out in the oven.
2. Mix the wet ingredients
In a large bowl, mash the ripe bananas with a fork until smooth. Whisk in the Greek yogurt, milk, and vanilla extract until creamy.
If you like a sweeter breakfast, or if your bananas aren’t very ripe, add the optional honey now. We love it without, letting the natural sweetness of the bananas and raisins shine.
3. Stir in dry ingredients and transfer
Add the rolled oats, baking powder, cinnamon, and salt. Stir until no dry oats remain, then fold in the drained raisins. Pour into your baking dish, smooth the top, and sprinkle with chopped pecans or walnuts for extra crunch.
4. Bake, cool, and serve
Bake at 375°F (190°C) for about 25 minutes, until the center is set and the top is lightly golden. Let cool for 15 minutes, then lift it out of the pan using the parchment paper and slice into squares. Enjoy warm with a dollop of Greek yogurt and a drizzle of honey or maple syrup, or pack it up for an easy meal-prep breakfast all week.
Tips
- Line the pan with parchment: Leave some overhang on two sides so you can lift the baked oatmeal out in one piece before slicing into neat squares.
- Use extra-ripe bananas: The sweeter and more speckled your bananas are, the sweeter and more flavorful the baked oatmeal will be. If your bananas aren’t very ripe, stir in the optional honey or maple syrup.
- Skip the honey if you can: We love this recipe without added sweetener, letting the bananas and raisins do the work. If you prefer a sweeter breakfast, drizzle a little honey or maple syrup over each serving instead.
- Use old-fashioned rolled oats: They create the best soft, chewy texture. Avoid steel-cut oats, which stay too firm, and instant oats, which can turn mushy.
- Plump the raisins first: Soak them in warm water with a splash of vanilla extract (or apple juice) for 5 minutes, then drain. They’ll stay soft, juicy, and evenly distributed throughout the bake.
- Don’t overmix the batter: Stir just until everything is combined. Overmixing can make the baked oatmeal denser than necessary.
- Don’t overbake: Bake just until the center is set and the top is lightly golden. It will continue to firm up as it cools.
- Let it rest before slicing: Cool for 10 to 15 minutes before lifting it out of the pan. This helps it set so you get neat squares instead of crumbly pieces.
- Serve it your way: Enjoy it warm with a dollop of Greek yogurt, fresh berries, chopped walnuts or pecans, or a drizzle of honey or maple syrup if you’d like a sweeter breakfast.
- Store for meal prep: Refrigerate slices in an airtight container for up to 4 days or freeze individual portions for up to 3 months. Reheat in the microwave or oven until warm.
Frequently Asked Questions
Yes! This recipe is perfect for meal prep. Bake it, let it cool completely, then refrigerate it. You can enjoy it cold or warm individual portions in the microwave or oven throughout the week.
Absolutely. Replace the Greek yogurt with a thick dairy-free yogurt, such as unsweetened coconut or almond yogurt, and use your favorite plant-based milk. The texture will be slightly different but still delicious.
You can, but the texture will be softer and less chewy. Old-fashioned rolled oats are the best choice for the classic oatmeal cookie-inspired texture.
Yes! Chopped apples, shredded carrots, chopped pecans, walnuts, dried cranberries, or chocolate chips all work well. Just keep the total amount of add-ins to about 1 cup so the oatmeal bakes evenly.
Let the baked oatmeal cool completely, then cover the baking dish or transfer slices to an airtight container. Refrigerate for up to 4 days or freeze individual portions for up to 3 months. Reheat in the microwave for 30 to 60 seconds or warm in a 350°F (175°C) oven until heated through.
More Easy Oatmeal Breakfasts
- Baked Oatmeal Cups with Greek Yogurt
- Banana Baked Oatmeal Cups with Greek Yogurt
- Apple Cinnamon Overnight Oats
- Greek Yogurt Overnight Oats
- Banana Overnight Oats with Greek Yogurt
- Healthy Breakfast Cookies
- Banana Oatmeal Bars with Greek Yogurt
- Banana Oatmeal Muffins
If you try this Oatmeal Raisin Baked Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Oatmeal Raisin Baked Oatmeal (No Added Sugar)
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 2 ripe bananas about 1 cup (240 g) mashed
- 2 cups rolled oats old-fashioned, avoid steel cut oats
- 1 cup Greek yogurt full-fat or low-fat
- ½ cup milk dairy or unsweetened non-dairy milk
- ½ cup raisins optionally soaked in warm water for 5 minutes and drained
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chopped pecans or walnuts, optional for topping
Instructions
- Prep Oven and Pan: Preheat the oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal later. Soak the raisins in warm water for 5 minutes, then drain well.
- Mix Wet Ingredients: Mash 2 ripe bananas in a large bowl until smooth. Whisk in 1 cup Greek yogurt, ½ cup milk, and 1 teaspoon vanilla extract until creamy.Tip: If you'd like a sweeter breakfast, or if your bananas aren't very ripe, stir in the optional ¼ cup (80g) honey.
- Add Dry Ingredients: Stir in 2 cups rolled oats, ½ cup raisins, 1 teaspoon baking powder, 1 teaspoon cinnamon, and ¼ teaspoon salt until combined.Pour the batter into the prepared dish, smooth the top, and sprinkle with ¼ cup chopped pecans, if using.
- Bake: Bake at 375°F (190°C) for 25 minutes, until the center is set and the top is lightly golden. Cool for 15 minutes, then lift out using the parchment paper and slice into squares. Enjoy warm with Greek yogurt and a drizzle of honey or maple syrup, or store for easy meal-prep breakfasts.
Notes
- Bananas → Unsweetened applesauce (reduce the milk slightly) or pumpkin purée (add a little extra honey).
- Greek yogurt → Low-fat Greek yogurt, Skyr, or thick dairy-free coconut yogurt.
- Milk → Almond, soy, oat, or any milk you like.
- Vanilla extract → Almond extract or vanilla bean paste.
- Rolled oats → Quick oats or certified gluten-free rolled oats. Avoid steel-cut oats.
- Baking powder → No substitute recommended.
- Cinnamon → Add nutmeg, cardamom, or allspice for a warmer spice blend.
- Salt → Don’t skip it—it enhances all the flavors.
- Raisins → Dried cranberries, chopped dates, or dried tart cherries.
- Pecans → Walnuts, slivered almonds, or pumpkin seeds for a nut-free crunch.
- Line with parchment: Leave an overhang for easy lifting and neat slices.
- Use ripe bananas: The riper they are, the sweeter your baked oatmeal.
- Choose rolled oats: Old-fashioned oats give the best soft, chewy texture.
- Soak the raisins: A quick soak keeps them plump and juicy.
- Mix gently: Stir just until combined to keep the texture tender.
- Don’t overbake: Remove it when the center is set and the top is lightly golden.
- Let it cool: Rest for 10–15 minutes before slicing into squares.
- Serve your way: Top with Greek yogurt, fresh berries, nuts, or a drizzle of honey or maple syrup.
- Store for later: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
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Hi! We are Nico & Louise
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Looking forward to making with pumpkin! I notice no eggs in recipe. Could I use 2 xl eggs instead of the milk?
Hi Lindy,
I wouldn’t recommend replacing the milk with eggs in this recipe. The milk provides the moisture the oats need to soften as they bake, while adding 2 eggs would make the texture much firmer and more like a baked custard 🙂
If you’d like to use pumpkin purée, that’s a great option! You can replace the mashed bananas with pumpkin purée (as mentioned in the substitutions), and if you find it’s not sweet enough, add a drizzle of honey or maple syrup to taste. I’d keep the milk as written for the best texture. Hope you enjoy it, happy weekend! 😊
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