Raspberry Almond Baked Oatmeal with Quinoa
The possibilities with this recipe are endless. You may use all oatmeal if you are not a quinoa fan. Blueberries are another great option, and a half cup of coconut may be added to the dry ingredients. Fresh or frozen (unthawed) berries have both passed the test! I like to bake the night before, cool and refrigerate. Warm gently in the microwave for a speedy breakfast.


  • 1 cup old-fashioned oats
  • 1 cup quinoa, rinsed (see note)
  • 1/2 cup slivered almonds, divided
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 2 cups milk
  • 1 large egg
  • 1/4 cup honey
  • 2 tablespoons melted coconut oil or butter
  • 1 teaspoon vanilla
  • 3-4 ripe bananas, cut into coins (enough to cover bottom of 9×13 pan)
  • 1 1/2 cups raspberries, frozen and unthawed is fine


  1. Preheat oven to 375 degrees and grease 9×13 baking pan.
  2. Mix together the uncooked oats and quinoa, 1/4 cup almonds, baking powder, cinnamon and salt.
  3. In a separate bowl, lightly beat egg. Then add milk, honey, melted coconut oil or butter, and vanilla.
  4. Cut bananas into slices and cover the bottom of pan with them. Top with half of the berries and cover with the oat mixture.
  5. Pour wet ingredients evenly over dry ingredients and top with remaining berries and nuts. (I sometimes add an extra tablespoon or two of the nuts.)
  6. Bake for 30 minutes or until mixture is set.
  7. Serve plain or with a drizzle of milk or cream over the top. Add a touch of maple syrup or honey if you prefer a bit more sweetness.


  • After much experimenting, I have found that if I use just 1/4 cups of quinoa and 1 3/4 cups oats, my kids don’t notice anything “funny” in their baked oatmeal and I enjoy the slightly nutty flavor it adds to the dish. Feel free to experiment to find a combination that you really enjoy. When in doubt, a quarter cup of quinoa is a great place to start!

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