Raspberry Bakewell Baked Oats

Preparation info

  • Difficulty


  • Serves


Appears in

Good Food For Bad Days

Good Food For Bad Days

By Jack Monroe

Published 2020

  • About

These baked oats take mere seconds to throw together and taste like a dessert. Ideal for any time of day, but a brilliant way to set yourself up for the day ahead with a small, decadent act of care, reminiscent of lunchbox treats and school trips. If you don’t have any almond milk to hand, any milk will do. Full-fat is best, but you can use whatever you fancy.


  • 1 tbsp oil, for greasing the tin
  • 80 g porridge oats
  • 160 g fresh or frozen raspberries, allowed to defrost
  • 375 ml almond milk
  • a drop or two of vanilla essence (optional)
  • flaked almonds (optional)


First heat your oven to 180°C/160°C fan/gas 4, and place a shelf just below the centre. Lightly grease a small roasting tin or loaf tin with the lightest of touches; a pastry brush dipped in oil will suffice, it’s just to stop the oats from sticking to the sides too much.

Measure the oats and raspberries into the tin, and pour over the milk. Add the vanilla essence, if using, and stir briefly to combine. Top with the flaked almonds, if you have them.

Bake in the centre of the oven for 30–35 minutes, until the oats have absorbed all of the milk and are soft and swollen.

Remove from the oven, and enjoy.

These baked oats are delicious straight from the oven, on their own, or smashed up in a bowl with cold milk poured over the top. You can also bake them for 5–10 minutes longer until they resemble a soft flapjack, allow them to cool completely, and slice into fingers for simple, good snacks.

They will keep for 2 days in the fridge in an airtight container, and they reheat well in the oven.