You can’t have none of my nutella, ella ella eh eh eh

Pretty hard to believe that I just got back from my last spring break ever and have less than two months left of senior year. You know what this calls for? A new type of baked oatmeal….duh.

These baked oatmeals really got me through lent this year. With the absence of desserts/sweets, a delicious oatmeal bake was the perfect way to just cut my sweet tooth craving throughout the entire day.

Here is a new recipe that I made on my first day of spring break. I haven’t had Nutella in God knows how long so this breakfast just knocked it out of the ball park for me.

Raspberry Walnut Baked Oatmeal


Ingredients (yields one serving)

  • 1 banana, sliced
  • 1/2 cup Quaker oats
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 2 tsp. crushed walnuts
  • 1/2 cup Silk Unsweetened Almond Milk
  • Heaping tsp. Nutella
  • extra crushed walnuts for topping
  • 4 raspberries


Preheat oven to 350°F.

In a cereal bowl, mash one banana. Then add oats, cinnamon, baking soda, baking powder and crushed walnuts. Mix together. Then pour in Almond milk and mix well.


Spoon half the oatmeal mixture into a small ramekin. Then take a heaping tbsp. of Nutella and place into the middle of the oatmeal mixture. Top with remaining oatmeal mixture. Sprinkle extra crushed walnuts on top along with four raspberries.

Bake in the oven for 20 minutes. Bon appétit!


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