Raspberry Tahini Baked Oats

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Image by Lisa Thompson

These cozy oats have Driscoll's Raspberries blended into the batter and then get topped with even more. The raspberry jam center gets warm and oozy in the oven, giving these oats a touch more sweetness and bright color. Double or quadrouple the recipe if you're serving the whole family, it's super easy to blend up for a group!

Prep time 10mins
Cook time 20mins
Serves or Makes: 1

Recipe Card


  • Cooking spray
  • 1/2 cup oats
  • 1/4 cup oat milk, or milk of choice
  • 1 tablespoon maple syrup
  • 1/2 banana
  • 1/2 teaspoon cinnamon
  • 1 egg
  • 1/2 teaspoon salt
  • 1/3 cup tahini
  • 1 cup fresh raspberries, plus more for topping
  • 2 tablespoons raspberry jam
  • 1 tablespoon sesame seeds, optional


  • Step 1

    Preheat oven to 350F degrees. Prepare oven safe bowl or ramekin with cooking spray, set aside.

  • Step 2

    Blend oats, milk, maple syrup, banana, cinnamon, egg, salt, tahini, and fresh raspberries in a blender until combined.

  • Step 3

    Pour half of the oats into oven safe bowl. Scoop raspberry jam in the center of the bowl and cover with remaining oats. Top with more fresh raspberries and sesame seeds, if desired.

  • Step 4

    Bake for 18-22 minutes, or until cooked through. Top with more raspberries and enjoy warm.