Raspberry Baked Oatmeal
Recipe from Two Peas and Their Pod
A cozy raspberry baked oatmeal made with rolled oats, Greek yogurt, maple syrup, and juicy raspberries, finished with sliced almonds for the perfect crunch. Ideal for breakfast, brunch, or meal prep.
Servings: 9
Calories: 198kcal
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 1/4 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
Calories: 198kcal | Carbohydrates: 26g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 213mg | Potassium: 212mg | Fiber: 4g | Sugar: 9g | Vitamin A: 176IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 1mg