Cinnamon raisin baked oatmeal is basically like cookie meets breakfast. All the delicious flavors from a cinnamon raisin cookie in oatmeal form. The perfect breakfast to have on hand that’s make ahead and will give you breakfast all week long! It’s loaded with oats to keep your belly full and satisfied and yogurt for added protein. You can make this recipe into muffins or in one pan, up to you!
What is baked oatmeal?
Baked oatmeal is oatmeal baked in a pan making breakfast incredibly easy. You can make it ahead so that all you have to do is warm it in the morning or eat it straight from the fridge (which I often do)! It’s a great simple breakfast or snack option. It tastes like dessert and it’s just so delicious!
What you need to make cinnamon raisin baked oatmeal + substitutions:
- Quick oats- I love using quick oats, because it gives it the best texture! This is my absolute favorite way to make baked oatmeal, it gives it a dense brownie-like texture. You can substitute with rolled oats, which will make it a little more chewy/ crumbly, but still fabulous!! Steel cut oats won’t work for this one.
- Cashew milk- You can definitely substitute with almond milk, dairy milk, whatever milk. Doesn’t make a difference!
- Maple syrup– Maple syrup is my preferred sweetener but you can also use honey or brown sugar.
- Greek yogurt- I prefer using plain greek yogurt, like Fage 5% or 2%, but you can also substitute with dairy-free if needed.
- Eggs- The eggs helps bind the recipe. You could substitute with flax or chia eggs.
- Baking powder- Baking powder helps the oatmeal to rise.
- Cinnamon- Just gives the perfect spice/ sweetness.
- Sea salt- I don’t bake anything without salt. It’s what helps bring the flavor out in a recipe.
- Raisins- Obviously you have to have raisins to make cinnamon raisin baked oatmeal!
- Banana- I love adding banana for an additional sweetness, but it’s not required!
Tips for making:
- Quick oats vs rolled oats- Like I said above, quick oats will give it a denser, more cake-like texture and is what I prefer.
- For the best texture- You want to make sure the oatmeal is still soft in the center but cooked through. That way it comes out soft rather than a hard!
- You can make these in 12 regular sized muffin tins or a single pan. I’d use either a size like 9×9, 11×7 but nothing much bigger! Just adjust your cook time!
If you love these, you may also love:
- Lemon Poppyseed Baked Oatmeal
- Strawberry Shortcake Baked Oatmeal
- White Chocolate Cranberry Baked Oatmeal
Alright, let’s get to making the recipe! Enjoy!
Cinnamon Raisin Baked Oatmeal
- Regular muffin tin OR 9×9 baking pan
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups cashew milk or any dairy or dairy-free milk
- 1 tsp vanilla extract
- 3 cups quick oats
- 2 tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ½ cup raisins
- 1 banana chopped small, optional
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, cashew milk, & vanilla extract.
- Once combined, pour in the oats, cinnamon, baking powder & sea salt. Mix until well combined.
- Add in the raisins and banana if using! You can reserve some raisins for topping, add additional for topping, or just mix everything in!
- Pour into 12 greased regular muffin tins OR a greased 9×9 baking pan.
- Bake for about 25-30 minutes until center is set but still soft for the muffins. Or 30-35 minutes for the baking pan.
- I love serving mine with yogurt, fruit, and peanut butter! Enjoy!