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Baked Raspberry Oatmeal with Brown Butter Drizzle

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Baked Raspberry Oatmeal is such a glorious breakfast! Cinnamon vanilla oats studded with fresh raspberries drizzled with brown butter.
Course Breakfast & Brunch
Cuisine American
Keyword baked oatmeal, brown butter, coconut milk, oatmeal, raspberries
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2
Author Laurie McNamara


  • 1-1/2 cups old-fashioned rolled oats
  • 1/2 cup light brown sugar loosely packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup canned light coconut milk plus more for drizzling
  • 1/4 cup applesauce I used unsweetened
  • 1 tablespoon butter melted
  • 1 large egg lightly beaten
  • 1 teaspoon vanilla extract
  • 2/3 cup fresh raspberries
  • 2 tablespoons unsalted butter browned


  • Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.
  • In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.
  • In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.
  • Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.
  • Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.