Raspberry Oatmeal

This raspberry oatmeal recipe is an easy and delicious oat porridge that taste like dessert. The combination of the crispy almond flakes and cacao nibs with the sweet and sour raspberries is a true winner.

For the last years (!) I have been addicted to this raspberry oatmeal recipe. This is a recipe that I gradually created by adding one ingredient after the other until I had a perfect raspberry oat porridge with a hint of sourness from the raspberries.

But if a runny oat porridge is not your thing, you may want to try out this recipe for Raspberry Oatmeal Cookies.

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How to prepare oatmeal?

There are so many opinions on how to prepare oatmeal porridge. Are you team runny oat porridge? Or team thick oat porridge? Or maybe you like overnight oats? Cold or warm porridge? Porridge prepared with water or plant-based milk? Since this is my ultimate favorite recipe, I will show you how I make this raspberry oat porridge. A recipe I make every single day.

I cannot eat a thick oat porridge. It’s just not as tasty, and it feels heavy on my stomach. So I’m team runny oats.

My ideal porridge needs to be lukewarm but certainly not too hot. Somewhat cold porridge is my preference.

For my porridge, I use half water and half plant-based milk. Using only water tastes too plain, and only milk is too dominant in terms of taste.

Also, I always use rolled oats. That’s just my preference.

The power of raspberries

The book ”Healing with Whole Foods” is a book that I pick up from time to time and that always seems to leave me with new knowledge on certain foods. I was curious to know what traditional Chinese medicine had to say about this raspberry oatmeal recipe.

In Western medicine, raspberries are generally known as an antioxidant and an anti-inflammatory fruit, but in traditional Chinese medicine, raspberries have sweet and warm properties. So, this means they are associated with the liver and kidney meridians and ”tonify” and stabilize the kidneys to preserve vital energy. Raspberries are therefore used to treat cases of liver and kidney deficiency. Interesting.

I hope you will give this raspberry oatmeal recipe a try! Let me know what you think of it on Instagram or Facebook. If you make a picture on Instagram, don’t forget to tag #thegreencreator since I’m sharing ALL of your creations now under the highlights recipes you love.

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raspberry oat porridge in bowl on marble with a napkin and two smaller bowls with almonds and chia seeds

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raspberry oats in bowl with wooden spoon

Raspberry Oatmeal

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  • Author: The Green Creator
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 1x
  • Category: breakfast, porridge
  • Method: stovetop
  • Cuisine: american


This raspberry oatmeal recipe is an easy and delicious oat porridge that taste like dessert.


  • 1/2 cup (50 grams) rolled oats
  • 1/2 cup (125 ml) water
  • 2 cup (~200 grams) frozen raspberries
  • 1 tbs raw cacao nibs or cacao powder
  • 1 tbs slivered almonds or chopped walnuts
  • 1 tsp chia seeds
  • 1 tsp ground flax seeds
  • ¼ cup (60 ml) plant-based milk, such as almond milk or soy milk


Place the oats in a steel cut pan and add water. When the water is boiling, reduce the heat and let simmer until almost all water is absorbed.

Add the frozen raspberries and stir well. When they soften up a bit add the cacao nibs and slivered almonds. Stir. Don’t let the raspberries boil, because this recipe is nice with whole raspberries instead of overcooked raspberries.

Add a good splash of plant-based milk and let this milk warm up (not boil). Serve.


You could make the overnight version. Add all the ingredients in a mason jar and take with you the next day on the go.