This raspberry oatmeal is chock-full of sweet and tangy raspberry flavor! Raspberries are stirred into the oatmeal, and also made into a honey-sweetened juicy topping for the oatmeal. You can make this quick and easy breakfast recipe with either fresh or frozen raspberries!
I eat oatmeal almost every day, but it can get a little boring sometimes. If you've gotten into an oatmeal rut too, you really need to try this quick and easy recipe for raspberry oatmeal! Raspberries in oatmeal is so delicious; the tangy and sweet flavor does so much to perk up a plain bowl of oats.
And this oatmeal with raspberries is completely packed with raspberries! Raspberries are stirred into the oatmeal, and are also made into a sweet and juicy raspberry topping! Finally, a hint of lemon zest adds that extra-special something that takes this oatmeal with raspberries to the next level.
You can make this raspberry oatmeal recipe with only six basic ingredients, and in only about 15 minutes. Plus, you can use either frozen or fresh raspberries!
(If you have a little more time in the morning, also try my recipes for cinnamon muffins or Italian-style breakfast casserole!)
- Rolled oats: this recipe calls for old-fashioned rolled oats. If you like, you can substitute other types of oatmeal. See the Substitutions and additions section below for more info.
- Milk: you can use any type of milk you prefer. Or, instead, you can use water, or a combo of milk and water.
- Honey: if you don't want to use honey, you can substitute agave syrup or sugar.
Step by step photos
1 The first step to making these raspberry oats is to bring the milk to a gentle boil in a small saucepan.
2. While you are waiting for the milk to come up to temp, let's make the raspberry topping for the oatmeal. Place half of the raspberries into a small bowl, along with the tablespoon of honey.
Stir in the honey, and gently mush some of the berries to help them release their juices. Set the sweetened raspberries aside for now.
3. When the milk is at a gentle boil, add in the salt and oatmeal. Stir the oatmeal, and let it continue to cook for 8 - 10 minutes, or until thickened to your liking. Stir occasionally, and turn the heat down if needed.
4. Once the oatmeal is finished cooking, turn the heat off. Add in the lemon zest and the rest of the raspberries. If you like, you can also add honey or another sweetener of your choice. Stir the raspberry oatmeal and let it rest for 2 minutes.
5. Now we are ready to eat! Spoon the raspberry oats into bowls. Then stir the raspberry topping one more time - it should be quite juicy by now! Spoon the raspberry topping onto the oatmeal. And, be sure to add the juice from the topping as well, this is the best part!
If you like, you can garnish the raspberry oatmeal with additional fresh raspberries, or any other toppings you like.
Substitutions and additions
- This recipe calls for old-fashioned rolled oats. But, you can use any other type of oatmeal, such as quick oats or steel-cut oats. To substitute, use the instructions on the oatmeal package to prepare 2 servings, and then follow the remaining instructions in the raspberry oatmeal recipe as written.
- You can use any kind of milk that you like - whole milk, 2%, or skim will work. You can also use non-dairy milk such as soy milk.
- If you prefer, you don't have to use milk at all! You can make the oatmeal entirely with water, or with half water, half milk.
- If you want to make this recipe vegan, use non-dairy milk or water to prepare the oats. Then, substitute agave syrup or organic sugar for the honey.
- To mix it up, try making this recipe with blackberries instead, or a mixture of different berries!
- In addition to the raspberry topping, you can also add more fresh berries or other fruits on top of the oatmeal. Or, try adding chopped nuts, granola, and/or shredded coconut for even more texture.
Tips and tricks
- Make sure to stir the oatmeal periodically while it's cooking to prevent it from sticking to the bottom. If you need to, you can turn the heat down if the oatmeal is boiling too hard.
- You can also add additional milk or water during the cooking time if the pan is getting dry before the oatmeal is fully cooked.
- When making the raspberry topping, gently crushing some of the berries helps to release their juices. This results in a nice saucy topping. But, try to leave some whole as well, this adds a nice chunky texture to the topping!
- This recipe makes enough for two regular servings, or one extra-large serving (if you're very hungry!).
Yes, you can definitely use frozen berries! To use frozen raspberries in this recipe, just give them a quick partial defrost in the microwave first. I have included instructions on how to do this in the notes section of the recipe card below.
These raspberry oats taste the best when enjoyed fresh. However, leftovers can be kept in a sealed container in the fridge for up to 3 - 4 days. To reheat the oatmeal, place it in a small saucepan with a splash of milk or water, and cook on low, stirring occasionally, until heated through.
This oatmeal with raspberries tastes great as-is, the raspberry topping adds a ton of great flavor and texture already! However, if you like, you can also garnish the oatmeal with even more fresh raspberries.
I also like to add a crunchy element, such as toasted nuts or seeds, coconut chips, cacao nibs, or granola. This homemade granola recipe would be a delicious addition!
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
Break away from plain oats with this delectable recipe for raspberry oatmeal! Raspberries are mixed into the oatmeal, and are also made into a juicy sweet topping for the oats. A touch of lemon zest adds a subtle flavor that complements the tanginess of the raspberries.
- Prep Time: 3 minutes
- Rest time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: breakfast
- Method: stove top
- Cuisine: American
- Diet: Vegetarian
- 2 cups (473 ml) milk (see note 1)
- 10 ounces (283 g) fresh or frozen raspberries (see note 2) plus more for garnish - optional
- 1 cup (105 g) old-fashioned rolled oats
- 1 tablespoon honey, plus more to taste - optional
- ¼ teaspoon salt
- ¼ teaspoon finely-grated lemon zest
- In a medium saucepan, bring the milk to a gentle boil over medium-high heat.
- Meanwhile, place half of the raspberries in a small bowl, setting aside the other half for later. Add 1 tablespoon honey to the raspberries. Stir the raspberries and honey, and gently press down on the berries with the back of the spoon. Some berries should be slightly crushed and some should remain whole. Set aside.
- When the milk comes to a gentle boil, add the salt and oats to the saucepan. Stir to combine, and gently boil the oatmeal for 8 - 10 minutes, or until thickened. Stir occasionally during cooking and turn down the heat if needed.
- Turn off the burner and stir in the remaining raspberries and lemon zest, plus honey to taste (optional). Let the oatmeal rest for 2 minutes.
- Stir the oatmeal, then scoop it into two bowls. Top the oatmeal with the honey-sweetened raspberries (be sure to include the raspberry juice as well!). If desired, garnish the oatmeal with additional fresh raspberries.
You can use any type of milk you prefer, including non-dairy milk. If you prefer, you can use water instead, or, 1 cup water and 1 cup milk.
If using frozen raspberries, you will need to partially thaw them first before starting the recipe. Place the frozen berries in a microwave-safe bowl and microwave on high for 1 minute. Stir, and microwave for an additional 30 seconds and stir again. Then, proceed with the recipe as written.
The nutrition information below was calculated using 2% milk. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition information is an estimate only, provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
- Serving Size: ½ recipe
- Calories: 303
- Sugar: 26.1 g
- Sodium: 409 mg
- Fat: 7.2 g
- Saturated Fat: 3.3 g
- Carbohydrates: 51.1 g
- Fiber: 11.2 g
- Protein: 12.4 g
- Cholesterol: 20 mg
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