The weather is turning colder and I’ve been craving warm breakfast foods instead of my usual smoothie or cold overnight oats.
I picked some raspberries and decided to give them a try in one my breakfast favorites - baked oatmeal.
Baked oatmeal is a warm and hearty breakfast that will keep you full until lunch.
I am not a huge fan of regular oatmeal. The mushy texture just doesn’t work for me. I think that’s why I love baked oatmeal so much - it’s more of a cake-like texture. It also reheats really well so it’s a perfect make ahead breakfast recipe.
I came up with this recipe based off a couple baked oatmeal recipes I often use. It turned out SO good. I felt like I was eating dessert for breakfast!
Raspberry Almond Baked Oatmeal
1 ¾ cups rolled oats
½ teaspoon cinnamon
½ teaspoon ginger (can just use a little more cinnamon)
Pinch of salt
1 egg, beaten slightly
1 ½ cups unsweetened almond milk, warmed slightly (or milk of choice)
¼ cup raw honey or maple syrup
2 Tablespoons butter or coconut oil, melted
1 teaspoon vanilla
½ teaspoon almond extract
½ cup slivered almonds
1 - 2 cups fresh raspberries (could use frozen)
Preheat oven to 350 degrees. Spray or grease 8 x 8 (or similar size) pan.
Place the raspberries and almonds in the bottom of the pan.
Mix oats, cinnamon, ginger, and salt in a bowl. Sprinkle over the raspberries.
Combine the milk, egg, honey (or maple syrup), butter (or coconut oil), vanilla, and almond extract. Mix well and pour over the oats mixture.
Bake for 30 - 35 minutes until set and top is lightly browned. Let set for 15 minutes before serving or cool and store covered in the refrigerator.
Makes 6 servings
** Top with extra raspberries and a drizzle of honey or maple syrup if desired. You can pour a little milk over it too. I personally like a drier, cake-like texture so I don’t do that. Not sure why but I like to break up the oatmeal with a fork before I eat it.
Tip: Once it has cooled I like to portion it out into individual containers so it’s easy to grab and take to work. My family likes to take it in their lunch too.
It’s also just as delicious made with blueberries.