Description

A hearty and wholesome Raspberry Baked Oatmeal recipe that combines creamy almond milk, fresh raspberries, and rolled oats for a nutritious and comforting breakfast. This baked oatmeal is lightly sweetened with pure maple syrup, enhanced with vanilla and almond flavorings, and topped with crunchy sliced almonds and turbinado sugar for added texture and sweetness.

Ingredients

Wet Ingredients

1 3/4 cups unsweetened almond milk (or milk of your choice)
2 large eggs
1/3 cup pure maple syrup
1/3 cup plain Greek yogurt
3 tablespoons unsalted butter (melted and slightly cooled)
1 teaspoon pure vanilla flavoring
1/2 teaspoon almond flavoring

Dry Ingredients

2 1/4 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt

Toppings

1 1/4 cups fresh or frozen raspberries (divided, do not thaw if using frozen)
2 tablespoons sliced almonds
1 tablespoon turbinado sugar (for sprinkling on top)

Optional Toppings

Greek yogurt
Almond butter
Granola
Maple syrup

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the almond milk, eggs, pure maple syrup, plain Greek yogurt, melted butter, vanilla flavoring, and almond flavoring until the mixture is smooth and well combined.
Add Dry Ingredients: Stir in the rolled oats, baking powder, ground cinnamon, and kosher salt until they are evenly incorporated into the wet ingredients.
Fold in Raspberries: Gently fold in 1 cup of fresh or frozen raspberries, being careful not to crush them, reserving the remaining raspberries for the topping.
Assemble in Baking Dish: Pour the oatmeal mixture into the prepared baking dish and spread it out evenly. Top with the remaining raspberries, sliced almonds, and sprinkle with turbinado sugar for a crispy, sweet crust.
Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
Cool and Serve: Allow the baked oatmeal to cool for 5 to 10 minutes before serving. Enjoy warm on its own or topped with your choice of Greek yogurt, almond butter, granola, or maple syrup for extra flavor and texture.

Notes

Use frozen raspberries directly without thawing to prevent the mixture from becoming too watery.
Melted butter can be substituted with coconut oil for a dairy-free option.
Adjust sweetness by adding more or less maple syrup according to your preference.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
For added texture and nutrition, consider adding nuts or seeds to the mixture before baking.