Raspberry Baked Oatmeal
Published on February 13, 2026
Quick Summary
This Raspberry Baked Oatmeal is a cozy, make-ahead breakfast made with rolled oats, Greek yogurt, maple syrup, and juicy raspberries. Finished with sliced almonds, it’s lightly sweet, wholesome, and perfect for busy mornings, brunch, or meal prep.
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Raspberry Baked Oatmeal for Any Morning
I love classic baked oatmeal, but I also like mixing it up! I make this Raspberry Baked Oatmeal more often than I can count because it’s just so good. It’s easy enough for a busy weekday morning, but it feels special enough to serve on a weekend brunch. Sweet, hearty, and filling, it’s a healthy breakfast that almost tastes like dessert.
The oats bake up soft and custardy, the raspberries add bright, juicy pops of flavor, and a little almond extract with sliced almonds on top gives a subtle crunch that makes it feel a little fancy. Kids love it, adults love it, and it’s easy to customize, leave out the almonds or add whatever berries you have on hand.
I love that it’s not just delicious but practical, too. Make it ahead, reheat slices throughout the week, or use fresh or frozen berries depending on the season.
It’s a fiber-packed, filling breakfast that’s pretty to serve, satisfying, and versatile enough for everyone at the table. Honestly, it’s one of those recipes that hits all the marks: easy, healthy, comforting, and a little indulgent.
Ingredients (with Helpful Notes)
- Milk: Unsweetened almond milk keeps things light, but any milk you like will work, including dairy or oat milk.
- Eggs: Help bind the oatmeal and give it a soft, custardy texture.
- Pure Maple Syrup: Naturally sweetens the oatmeal and adds warm flavor.
- Greek Yogurt: Adds protein and makes the oatmeal extra creamy. Plain, full-fat or low-fat both work.
- Melted Butter or Coconut Oil: Adds richness and prevents the oatmeal from drying out.
- Vanilla Extract: Enhances all of the flavors.
- Almond Extract: A small amount goes a long way and pairs beautifully with raspberries. If you don’t like almond flavor, you can leave it out.
- Old-Fashioned Rolled Oats: Give the best texture. Quick oats will be too soft, and steel-cut oats won’t cook properly here. If you need the recipe to be gluten-free, use gluten-free oats.
- Baking Powder: Helps the oatmeal bake up light instead of dense.
- Cinnamon: Adds warmth without overpowering the raspberries.
- Salt: Balances the sweetness and brings out all of the flavors.
- Raspberries: Fresh or frozen both work. If using frozen, add them straight from the freezer.
- Sliced Almonds: Add crunch a nice crunch! If you don’t like nuts, leave them off!
- Turbinado Sugar: Optional, but adds a lovely sparkle and light crunch on top.
Tips for Making Baked Oatmeal
- Whisk the wet ingredients really well so everything is evenly combined.
- Using fresh or frozen berries for year-round convenience. If using frozen berries, don’t thaw!
- Fold the raspberries in gently to keep them from breaking down too much.
- Reserve some raspberries for the top so they look pretty after baking.
- Customize with different add-ins like chocolate chips or coconut!
- Don’t overbake, the center should be just set for the best texture.
- Let the oatmeal cool slightly before serving so it can firm up.
- Have fun with different toppings: Greek yogurt, nut butter, granola, coconut, or a drizzle of maple syrup.
How to Store & Reheat
- To Reheat: Warm individual servings in the microwave or oven until heated through. Add a splash of milk if needed to keep it moist.
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Cut into portions and freeze for up to 3 months.
Raspberry Baked Oatmeal
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 extract
- 1/2 teaspoon almond extract
- 2 1/4 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 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, etc.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish.
- In a large bowl, whisk together the milk, eggs, maple syrup, Greek yogurt, melted butter (or coconut oil), vanilla extract, and almond extract until smooth and well combined. Add the oats, baking powder, cinnamon, and salt. Stir until evenly combined.
- Gently fold in 1 cup of the raspberries, reserving the remaining ¼ cup for the top.
- Pour the oatmeal mixture into the prepared baking dish and spread into an even layer. Top with the remaining raspberries, sliced almonds, and turbinado sugar.
- Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden.
- Let cool for 5 to 10 minutes. Serve warm on its own with a dollop of Greek yogurt or drizzle of almond butter.
Nutrition
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