Baked Oats with Raspberry and Ricotta

A nourishing, balanced breakfast for slow weekends or calm weekday mornings.

If you’re looking for a breakfast that feels a little special but is still simple, nourishing, and balanced — this Baked oats with raspberry and ricotta is a beautiful choice.

It’s perfect for a relaxed weekend morning, but it also works during the week if you have about 30 minutes to spare at home. The recipe serves four people, making it ideal for families or for meal-prepping a couple of breakfasts ahead.

What I love most about this recipe is that it combines:

• Complex carbohydrates from wholegrain oats

• Protein from eggs, milk, and ricotta

• Healthy fats from almonds

• Fibre and antioxidants from raspberries

A naturally sweet, satisfying breakfast that supports steady energy and satiety — something I always emphasise in balanced meals.

Why You’ll Love This Baked Oats Recipe

• Naturally sweetened with banana

• High in fibre

• Good source of protein

• No refined sugar

• Easy to prepare

• Suitable for meal prep

The combination of creamy ricotta and slightly tart raspberries makes this dish feel indulgent — yet it is built from real, whole ingredients.

Baked Oats with Raspberry and Ricotta

Serves 4

Ingredients

• 2 bananas

• 200 g (about 2 cups) wholegrain oats

• 2 eggs, beaten

• 400 ml milk (I used cow’s milk, but you can use any milk of your choice)

• 1 tsp vanilla extract

• 1 tsp baking powder

• A pinch of salt

• 150 g raspberries (fresh or frozen; frozen work perfectly when berries are out of season)

• 100 g almond flakes

• 125 g ricotta

To serve:

• Peanut butter or almond butter

Instructions

1. Preheat the oven to 180°C (350°F).

2. Mash the bananas in a large bowl with a fork.

3. Add the beaten eggs, milk, oats, almond flakes, baking powder, salt, and vanilla extract.

4. Mix everything well until combined.

5. Pour the mixture into a baking dish.

6. Scatter the raspberries on top.

7. Spoon tablespoons of ricotta over the surface.

8. Bake for about 30 minutes, until set and lightly golden.

Let it cool slightly before serving. Serve with a spoonful of peanut butter or almond butter for extra creaminess and healthy fats.

Nutritional Notes

This baked oats dish provides a well-balanced macronutrient profile:

• Carbohydrates from oats and bananas for sustained energy

• Protein from eggs, milk, and ricotta to support satiety and muscle maintenance

• Healthy fats from almonds and nut butter

• Additional fibre and polyphenols from raspberries

If you prefer a higher-protein version, you can serve with unflavoured Greek yoghurt on the side.

Variations

• Swap raspberries for blueberries, blackberries or chopped apples

• Use plant-based milk if needed

• Add cinnamon or cardamom for extra warmth (especially if you use apples)

• Add chia seeds or flaxseeds to the mixture before baking for additional fibre

This is the kind of breakfast that feels comforting, yet supports stable blood sugar and lasting energy — something especially valuable for busy days.

If you try it, let me know how it turns out.

You can find more breakfast recipes in my blog.