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Golden oatmeal raisin baked oatmeal in sliced and stacked on bright countertop.

Oatmeal Raisin Baked Oatmeal (No Added Sugar)

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 9 squares
Author: Nico Pallotta

  • 2 ripe bananas about 1 cup (240 g) mashed
  • 2 cups (200 g) rolled oats old-fashioned, avoid steel cut oats
  • 1 cup (250 g) Greek yogurt full-fat or low-fat
  • ½ cup (120 g) milk dairy or unsweetened non-dairy milk
  • ½ cup (75 g) 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 (30 g) chopped pecans or walnuts, optional for topping

  • 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.
    Step 1 Raisins soaking in warm water beside baking dish on white marble.
  • 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.
    Step 2 Mashed bananas mixed with Greek yogurt, milk, and vanilla until smooth.
  • 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.
    Step 3 Oat mixture folded with raisins, poured into baking dish, topped with pecans.
  • 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.
    Step 4 Freshly baked oatmeal raisin baked oatmeal cooling until golden and sliced.
Substitutions
  • 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.
 
Tips
  • 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.
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