Breakfast

Cinnamon Raisin Baked Oatmeal

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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!
Overhead close up shot of three cinnamon raisin baked oatmeal cups against a white background.

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!

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Alright, let’s get to making the recipe! Enjoy!

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Cinnamon Raisin Baked Oatmeal

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!
Cook Time30 mins
Course: Breakfast
Keyword: baked oatmeal, breakfast, cinnamon raisin, oatmeal
Servings: 12 muffin cups

Equipment

  • Regular muffin tin OR 9×9 baking pan

Ingredients

  • 2 eggs
  • ½ cup plain greek yogurt
  • ½ cup maple syrup
  • 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

Instructions

  • 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!

Notes

For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap cups in plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!
 

9 Comments

  1. Could you use coconut yoghurt in place of the Greek yoghurt to make it dairy free? X

     
  2. This was soooooo good! My daughter loved it and it was a mess free way to give her oatmeal. We are going to try the other flavors soon! 🙂

     
    • Ah yay! I love the fact that it’s WAY easier to clean up for kids! That’s actually why I started making them, when I started feeding my son real food! Glad you love it 🙂

       
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  4. Debra Willemsen

    What is the topping in the photo for the recipe?

     
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