This recipe for Raspberry Pecan Oatmeal Bake is one of my friend’s and family’s all time favorites. It is so easy to make and is perfect for brunch, cut into bars as a snack, or warmed up and topped with ice cream or whipped coconut cream for dessert. For those of you with food allergies or sensitivities, it is vegan, gluten-free, and refined sugar-free.
I love the addition of raspberries in this – a fruit I have been eating all summer long here in California. Raspberries are an excellent source of vitamin C and manganese. They have an incredible array of antioxidants and anti-inflammatory phytonutrients such as quercetin, resveratrol, and gallic acid. Raspberries have been studied extensively to assess their anti-obesity and anti-cancer properties and the results are promising! Because of their low sugar content, and high fiber to sugar ratio, berries are usually one of the few fruits allowed on a low sugar specialty diet.
Raspberry Pecan Oatmeal Bake
- 1 15oz can full fat coconut milk
- 2 medium ripe bananas
- ¼ cup maple syrup
- ¼ cup melted but cooled coconut oil
- 2 teaspoons cinnamon
- ½ teaspoon pink salt
- 2 teaspoons vanilla extract
- 2 cups gluten free old fashioned rolled oats
- 1 cup chopped fresh raspberries
- ½ cup chopped pecans
Preheat the oven to 375 degrees. Grease the inside of a square 8-inch baking dish.
In a blender, blend the first 7 ingredients (coconut milk, bananas, maple syrup, coconut oil, cinnamon, salt, and vanilla extract) until smooth.
Stir the blended mix with the oats and pecans. Then gently fold in the chopped raspberries and pour into the baking dish.
Bake for about 40 minutes and enjoy!
How do you enjoy your raspberries?
Let me know in the comments!
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