Rum Raisin Oatmeal Bake

Saying I’m obsessed with this oatmeal bake is an understatement. This dish is nothing short of magical.

I soaked a heaping cup of raisins in a golden rum overnight. They were soaked until they were good and plump, drunken off rum. Then I baked them into an oatmeal casserole with slices of bananas, almond slivers and cinnamon.This is utterly the perfect lazy Sunday morning breakfast. It should be enjoyed proper, with a hot cup of coffee and the morning paper.


Rum Raisin Oatmeal Bake RecipeThis recipe can be made early in the week and enjoyed throughout the week if kept refrigerated.

Recipe  inspired from this post, which was adapted from, Super Natural Everyday Cookbook.

2 cups rolled oats

2 cups milk

1 large egg

2 teaspoons pure vanilla extract

1/2 cup toasted almond slivers

1 cup rum raisins, drained

2 bananas, sliced

1/2 teaspoon fine-grain sea salt

1 teaspoon aluminum-free baking powder

1 1/2 teaspoons ground cinnamon

1/3 cup brown sugar

1/4 cup pure maple syrup, more for serving

3 tablespoons butter, melted

*For a more luxurious bite, serve with a mixture of 1/3 cup maple syrup, 1/8 cup half and half and drizzle over.


Preheat oven to 375 degrees Fahrenheit.

Mix all the dry ingredients together: sugar, salt, baking powder, cinnamon, almonds and oatmeal. Mix all wet ingredients together, egg, milk and vanilla extract. In a 9×13 buttered baking dish, line the bottom of the dish with sliced bananas. Then layer bananas with half of the portion of rum raisins. Evenly pour on dry oatmeal mixture. Then pour milk mixture over the oats, making sure all the oats are covered with milk mixture. Cover with remaining rum raisins and a heavy sprinkle of slivered almonds. Drizzle melted butter over the top and bake for 45 minutes on the upper 1/3 of the oven rack.

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