Raspberry Baked Oatmeal To-Go

I am not a morning person.

 

After hitting snooze too many a few times, I’m forced to race through my morning routine.  I squeeze in a quick workout, shower, try to make my face look presentable for work, and inhale breakfast.  This means I NEVER have time for something a decadent as baked oatmeal.

That is until now.

 

In honor of National Nutrition Month I was contacted by a representative from Driscoll’s Berries to share a recipe I use to fuel up.  I was not compensated in any way; the only stipulation was that the recipe must use fresh raspberries as an ingredient.

Berries are one of the seasonal spring items I most look forward to.  Aside from the deliciously sweet taste they add to dishes, they also pack a ton of nutrients.  Raspberries have a high fiber content and are rich in antioxidants, which can fight inflammation and degenerative disease processes in the body.

 

Baked oatmeal is a favorite breakfast in my house.  Until recently it was also a rare breakfast.  Who has time to bake in the morning?!

Then light bulb went off.  Pre-Baked Oatmeal.

 

These baked oatmeal bites were made in advance to be frozen.  All you have to do is grab one or two from the freezer and pop it in the microwave to defrost.

Baking these in muffin liners is especially convenient for shoveling delicately eating your oatmeal on the run.

 

Bananas help to bind these together; and those bananas with the pieces of raspberry provide pleasant bites of sweetness.  Depending on your berries and bananas, you may not need to add any sweetener!  It’s still early in the season, so I added a bit of liquid Stevia.

These also make for a great snack while cheerleading. :)

 

Not in the mood for berries?  Check out the Sweet Potato version!

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Raspberry Baked Oatmeal To-Go

  • 2 ripe bananas, mashed
  • 1 C raspberries, lightly mashed
  • 1 egg (I used a flax egg – 1T ground flax + 3T water)
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract
  • 2 C rolled oats
  • 1 T cinnamon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 8 drops liquid stevia
  • 3/4 C unsweetened almond milk (or other liquid)
  • Topping ideas: Walnuts, pecans, chocolate chips, shredded coconut

 

Pre-heat oven to 350 degrees.  Line a muffin pan with cupcake liners, or grease with cooking spray

Mix together banana, raspberries, flax egg, and extracts.  Stir in oats, cinnamon, baking powder, salt, and sweetener.  Mix in milk and stir until combined.

Pour batter evenly into tins.  Sprinkle with desired toppings, pressing lightly into batter.

Bake 20-25 mins, or until a tooth pick comes out clean.

Enjoy a few fresh, and allow the remaining to cool completely before placing in a freezer bag for storage.  For a quick breakfast, remove muffin from the freezer and microwave ~30 seconds (until warmed through).

Note: Depending on the size and ripeness of bananas, you may need to adjust amount of liquid used.  Don’t worry if you don’t have maple extract; you can also use maple syrup (be sure to adjust sweeteners) or omit.

Makes 12 muffins.

***

Warning: these muffins won’t last very long. 

What is your favorite spring produce?

Do you take time of a nice breakfast, or eat on the go?

 

Comments

  1. says

    this is such a great idea! i love taking my time to eat breakfast but I still sometimes have those says where I’m in a rush. i’ll have to try these out :D

    • Laura says

      Working from home rocks! I don’t take a ton of time prepping on those days either, but it s nice to be able to eat slowly. :)

  2. says

    How cute!! Like Tina said, I’m for oatmeal any way I can get it.
    I AM a morning person- my job has forced me to be that way. Unfortunately, that means that I am most definitely not a night owl. 10 pm on a weekend is super late for me. (LAME)
    I actually get to work 15-20 minutes early every day so that I can quietly enjoy my breakfast. I’m always looking for new breakfast ideas (and definitely prefer anything home-made over store bought, like waffles or something) so I’ll have to give this one a shot. And I refuse to eat breakfast on the go- unless absolutely necessary. It’s my favorite meal of the day, so I like to take time to savor it.
    My favorite spring produce? That’s a tough call. I guess I’d have to go with any type of greens right now: lettuce, spinach, etc. Oh… and for last spring: STRAWBERRIES.

    • Laura says

      10pm?! Whoa girl. :) I love eating slowly, but that tends to be a lunchtime luxury.

      Strawberries are the BEST! I am really looking for ward to those too.

  3. says

    Baked oatmeal is so so good. I’ve turned a lot of people on to it in the past few months!

    And I take the time (at least a few days a week) to eat breakfat at home. I save the coffee for work though!

  4. says

    Oh man, yum!!! My favorite spring produce is definitely the fruit. I miss it so much during winter! And… generally I’m an on-the-go breakfast kind of person. Quick stuff like smoothies, microwaved oatmeal, yogurt&granola bowls, fruit with pb…

  5. says

    These look delicious, love that you can make these ahead of time- perfect for grab and go breakfasts! I am a leisurely breakfast eater- I always make sure I have at least 20 minutes to enjoy breakfast (favorite meal of the day), even if that means compromising some of my getting ready time :D!

  6. says

    I love oatmeal in every shape and form! :D This is a great way to compensate for not being able to eat delicious healthy breakfasts! So great job on that! And I’ve made something I like to call MUFF-CAKES, lol. It’s basically a lot like a healthy muffin! But I just use pancake batter and bake it like a muffin. And it’s great on the go, and so easy to make. But then I haven’t made it in a while and I’m not motivated to do so. :) have a wonderful day.

  7. says

    This is a pretty fantastic idea to keep breakfast easy and healthy.

    I am a smoothie kind of person in the morning and it is completely to go because I have everything timed right down to the last minute.

    In the spring though I do love the bounty of fruits that are available and I don’t think that I like just one.

  8. says

    I am thinking of all the instances when these would be so perfect! I know my kids would love them too, and could even put them in their lunches.

    If I don’t hoard them all for myself.

    My favorite spring produce? Asparagus.
    Do I eat a leisurely breakfast? I try to. Sometimes it just doesn’t happen though.

    • Laura says

      They would! You can add anything as far as mix-ins for them too. Hoarding is also a good option. :)

      Cheers to you asparagus!

  9. says

    I love these! I hit snooze an awful lot too, and so try to prepare as much of breakfast as I can in advance, without eating something that’s bland or totally unhealthy. This is a definite go-to option!

  10. says

    These look soo good. For some reason I can’t get beyond blueberries and oatmeal combos. I love it that you have inspired me to add some raspberries. I bet these freeze well too!

  11. Tami says

    These look delicious and I can see how fun it would be to change up the toppings or to substitute blueberries, etc.

    Can you provide the nutritional info on these?

    Thanks!

    • Laura says

      Thanks! I didn’t do the nutritionals, but I would estimate them to be about 100 calories each and very low in sugar and fat.

  12. Lisa says

    I tried these tonight – what a great recipe. My daughter is gluten-free, and these were a huge hit!

    I had frozen raspberries. I defrosted them in a colander over a bowl to extract the extra liquid. Then I used that liquid and a little milk to make the 3/4 cup needed. Made them a pretty color, too.

    No bananas? A little oil instead maybe.

  13. Leanne says

    Hi I live in the uk and would love to try these but cant get maple extract anywhere is there anything other than maple syrup I could sustitute it with

  14. T says

    Great recipe — thanks for sharing! Quick question — how long do you think they’ll keep for in the freezer?

    • Laura says

      Thank you! I am a big fan of the freezer… they’ll keep at least 6 months, and maybe even a year depending on how well you store them (preventing freezer burn).

  15. Stephanie says

    LOVE THESE!! thanks so much for the recipe, made a batch tonight to take to work. Love the fact that I can freeze them for future breakfasts as well!!

  16. says

    I made these and they are delicious! I couldn’t find the liquid stevia at Wal-Mart, so I just used about 1/4 cup of sugar to substitute. I know it’s not as healthy, but I was ready to make them. The sugar substitution worked well.
    The next time I make them, I think I’ll try mini marshmallows as a topping.
    Thank you for the recipe!

    • Laura says

      I am SO glad you liked them! Any sugar sub will work here – if your fruit is sweet enough you may not need any. thank you so much for the feedback and the suggestion about the marshmallows. I’m going to try that too!

  17. Kelly Henry says

    Hey Laura!
    I am trying these tonight for the first time. How many calories did you say they were? I am going to use these as my snack before spin classes. I go straight after work and it makes for a long wait between lunch and dinner. Also wanted to give you props on your first competition! Very impressed!

    • Laura says

      Hi! Thanks for giving these a try. Pleas let me know what you think! I didn’t do the nutritionals, but I’d guess they are about 100 cals each… so you may want two before somethign as intense as spin. :)

      Thanks!

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