Easy Raspberry Breakfast Bake

A Cozy Morning in the Kitchen

Good morning, my dear. I love a slow morning. The house is quiet and the oven is warm.

This breakfast bake is my favorite. It makes the whole house smell like cinnamon and berries. Doesn’t that smell amazing? It feels like a hug for your stomach.

A Little Story for You

My grandson used to turn his nose up at oats. He thought they were too mushy. So I created this bake for him.

He saw the golden top and sweet berries. He tried one bite. Now he asks for it every time he visits. I still laugh at that.

Let’s Make It Together

First, get your oven warm and ready. Mix your dry things in a big bowl. The oats, baking powder, salt, and cinnamon.

In another bowl, whisk the milk, vanilla, and eggs. Pour the wet into the dry and stir. It’s that simple. What is your favorite berry to bake with?

Why This Recipe Matters

This bake is more than just food. It teaches you how to be patient. You have to wait for it to turn golden and perfect.

That waiting is a good lesson. Good things take time. This matters in cooking and in life too.

A Fun Little Fact

Fun fact: Raspberries are not really berries! Botanists say they are a cluster of tiny fruits. Isn’t that funny?

I think that makes them extra special. They are a whole community in one little bite. Do you have a fun food fact to share?

The Best Part is Sharing

This recipe is perfect for sharing. You can make it for your family on a weekend. It brings everyone to the table.

Food tastes better when you eat it together. That is a truth I hold dear. Will you try the buttery or the applesauce version first?

Ingredients:

Ingredient	Amount	Notes
Old fashioned oats	3 cups
Baking powder	2 teaspoons
Salt	1 teaspoon
Cinnamon	1 teaspoon
Brown sugar	1 cup	Firmly packed
Milk	1 cup
Vanilla extract	1 teaspoon
Eggs	2
Butter	1/2 cup (1 stick)	Melted, or use 1/2 cup applesauce for a lighter version
Raspberries	1 cup	Or other favorite berry

My Easy Raspberry Breakfast Bake

Good morning, sunshine! This recipe is my favorite way to start the day. It fills the whole kitchen with a cozy, sweet smell. I remember my grandson, Leo, calling it “breakfast cake.” He still asks for it every time he sleeps over.

It’s wonderfully simple to put together. You just mix a few good things in a bowl. Then you pop it in the oven. In no time, you have a warm, happy breakfast for everyone.

Ingredients

• 2 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup melted butter or applesauce
• 1 1/2 cups fresh or frozen raspberries

Instructions

Step 1: First, say hello to your oven. Turn it on to 350°F. Grease your baking dish lightly. I use an old pie dish my mother gave me. It makes me think of her every time.

Step 2: Grab a big bowl for the dry things. Put in your oats, baking powder, salt, and cinnamon. Mix them up with the brown sugar. Doesn’t that look pretty? It smells like a cookie already.

Step 3: Now, in another bowl, whisk the milk, vanilla, and eggs. I love the sound of the whisk. It’s such a cheerful, clinky sound. Pour this into your dry mix and stir. (Hard-learned tip: Don’t overmix! A few lumps are just fine.)

Step 4: Stir in your melted butter or applesauce. Then, gently fold in the raspberries. Try not to smash them all. They are like little juicy surprises in the bake. What other berry would be fun to try? Share below!

Step 5: Pour everything into your dish. Bake it for about 40 minutes. You will know it’s done when the top is golden. I still laugh at how I used to open the oven too early. Patience is a virtue in baking!

Cook Time: 35–40 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Breakfast, Brunch

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are a few ways to make it new again. I love playing with my food, don’t you?

Chocolate Chip Comfort: Swap the raspberries for a handful of chocolate chips. It turns this into a real treat. Perfect for a slow Saturday morning.

Apple Pie Spice: Use chopped apple instead of berries. Add a little extra cinnamon. It will taste just like a warm apple pie, but for breakfast!

Tropical Sunshine: Try using coconut milk and adding chopped mango. It feels like a vacation in a bowl. A lovely escape on a gray day.

Which one would you try first? Comment below!

Serving It Up Right

This bake is delicious all on its own. But I think a good meal is about little joys. A simple extra touch can make it feel so special. That’s my philosophy.

I love serving a warm square with a dollop of Greek yogurt. A tiny drizzle of maple syrup on top is wonderful too. For a real celebration, add a scoop of vanilla ice cream. Dessert for breakfast? Why not!

To drink, a cold glass of milk is the classic choice. It’s so refreshing. For the grown-ups, a nice cup of hot coffee with cream pairs beautifully. Which would you choose tonight?

Keeping Your Breakfast Bake Happy

This bake is wonderful for busy mornings. You can make it ahead of time. Let it cool completely after baking.

Store it covered in the fridge for five days. You can also freeze it for two months. Just wrap slices tightly in plastic wrap.

I once reheated a slice straight from the freezer. The middle was still icy cold. Now I thaw it in the fridge overnight first.

Reheat a slice in the microwave for one minute. The oven at 300°F works too. It makes your kitchen smell amazing again.

Batch cooking saves you so much time. A ready-made breakfast means a calmer morning. This matters for a happy start to your day.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your bake too dry? You might have baked it a bit long. Next time, check it five minutes earlier.

I remember when my berries all sank to the bottom. Now I toss them in a little flour first. This little trick helps them stay put.

Is the middle not cooking through? Your dish might be too small. Using the right size dish matters for even heat.

A perfect bake builds your cooking confidence. You feel proud of what you made. And it tastes so much better when cooked just right.

Which of these problems have you run into before?

Your Breakfast Bake Questions Answered

Q: Can I make this gluten-free?
A: Yes! Just use certified gluten-free oats. It will turn out just as tasty.

Q: Can I make it the night before?
A: Absolutely. Mix the wet and dry ingredients separately. Combine them right before baking.

Q: What other fruits can I use?
A: Blueberries or chopped apples work beautifully. Use what you love or have on hand.

Q: Can I make a bigger batch?
A: You can double the recipe. Use a 9×13 inch baking dish instead.

Q: Any optional add-ins?
A: A handful of chopped nuts adds a nice crunch. Fun fact: The first recorded recipe for oatmeal porridge was written in the 17th century!

Which tip will you try first?

A Little Note From My Kitchen

I hope you love this recipe as much as I do. It always reminds me of my grandkids visiting. We would eat this while telling stories.

I would be so thrilled to see your creation. Sharing food is a way of sharing joy. It connects all of us in the kitchen.

Have you tried this recipe? Tag us on Pinterest! Use the handle @OliviasCozyKitchen. I cannot wait to see your beautiful bakes.

Happy cooking!

—Olivia Hartwell.