A Perfectly Baked Breakfast Treat

Forget the stovetop scramble! Raspberry Almond Baked Oatmeal is the ultimate make-ahead breakfast that will have you looking forward to waking up. This comforting dish, studded with tart raspberries and fragrant almonds, bakes into a delightful, cohesive cake-like consistency that's both hearty and delicious. It’s the perfect way to fuel your mornings, whether you’re rushing out the door or enjoying a leisurely weekend brunch.

Why You'll Love This Recipe

This baked oatmeal isn't just a pretty face; it's packed with goodness. Rolled oats provide sustained energy, while the combination of fresh or frozen raspberries offers a burst of antioxidants and vibrant flavor. Sliced almonds add a satisfying crunch and a nutty depth, complemented by the warm spices of cinnamon and nutmeg. Plus, it's incredibly versatile! You can easily adjust the sweetness, add other fruits, or even swap out the nuts to suit your preferences.

Ingredients You'll Need

• 2 cups rolled oats (not instant)
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups milk (dairy or non-dairy)
• 2 large eggs, lightly beaten
• 1/4 cup maple syrup or honey, plus more for serving
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1/2 cup sliced almonds, plus more for topping

Let's Get Baking!

Preparation is Key

Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar-sized oven-safe dish.

Dry Ingredients Unite

In a large bowl, combine the rolled oats, baking powder, cinnamon, nutmeg, and salt. Whisk everything together until well combined.

Wet Ingredients Come Together

In a separate medium bowl, whisk together the milk, beaten eggs, maple syrup (or honey), melted butter (or coconut oil), and vanilla extract.

The Perfect Marriage

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix.

Fruity & Nutty Additions

Gently fold in the raspberries and 1/2 cup of sliced almonds. If using frozen raspberries, you don't need to thaw them beforehand.

Into the Dish

Pour the oatmeal mixture into your prepared baking dish, spreading it evenly. Sprinkle the remaining sliced almonds over the top for an extra crunch.

Bake to Perfection

Bake for 30-40 minutes, or until the oatmeal is set in the center and the top is golden brown. The edges should be slightly firm.

Cool and Serve

Let the baked oatmeal cool for at least 10 minutes before serving. This allows it to set further and makes it easier to slice. Serve warm, drizzled with extra maple syrup or honey, and a dollop of yogurt or fresh cream if desired.

Tips for Success & Variations

• Make Ahead: This baked oatmeal is a dream for meal prep! Bake it ahead of time, let it cool completely, cover, and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.
• Berry Best: Feel free to swap raspberries for blueberries, blackberries, or a mix of berries.
• Nutty Alternatives: Pecans, walnuts, or even chopped hazelnuts work beautifully in this recipe.
• Sweetness Control: Adjust the maple syrup to your liking. You can also use a sugar substitute if preferred.
• Extra Boost: For added protein and fiber, stir in a tablespoon of chia seeds or flax seeds with the dry ingredients.

Enjoy this delightful Raspberry Almond Baked Oatmeal as a comforting and nutritious start to your day!