Raspberry Almond Baked Oatmeal
A comforting breakfast for cold winter mornings— baked oatmeal with almonds and swirls of fruity raspberry jam.
Like many of you, I’ve made a goal to be a little better to my body in 2014. Usually I try to be a little more original with my new year’s resolutions, but I still have a few lingering pounds of baby weight (and my baby is almost 2) and we just booked a sunny vacation to Cancun, so I’m buckling down yet again to eat healthier and get more exercise. And look better in a bikini.
I’m employing all the usual tactics, but I’m also trying something new this time. Thanks to a gift card from my husband to our local pool, I’m getting back into swimming. It’s one of my favorite things, but I haven’t done it in years. My first few days back were hard, but felt so good.
The problem is now I come home from the pool starving and my simple breakfast of yogurt and fruit isn’t cutting it anymore. I need something heartier and long-lasting. Turns out, baked oatmeal fits the bill, and deliciously at that.
Have you tried baked oatmeal? I’m actually a first-timer and it kind of blew my mind with how great it was. It’s chunky and creamy at the same time, and the raspberries and almonds are a winning combination.
I can’t wait to have another bowl (or two) tomorrow after my morning swim.
baking tip:How to make overnight oatmeal
Want to make breakfast easier? Prepare the oatmeal the night before and chill it in the fridge while you sleep. The next morning, bake it straight from the fridge and enjoy a stress-free homemade and hearty breakfast.
Raspberry Almond Baked Oatmeal
Ingredients
- 2 cups old-fashioned rolled oats (200 grams)
- ⅓ cup packed light or dark brown sugar (70 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup sliced almonds (43 grams)
- 2 cups milk or almond milk (475 ml)
- 1 large egg
- 3 tablespoons unsalted butter , melted and cooled (42 grams)
- ¼ teaspoon almond extract
- ½ cup raspberry jam (170 grams)
- Fresh raspberries , for garnish (optional)
Instructions
- Preheat oven to 350°F. Grease an 8-inch square pan or similar sized baking dish.
- In a large bowl, stir together the rolled oats, brown sugar, baking powder, salt, cinnamon, and almonds. In a separate bowl, whisk together the milk, egg, butter, and almond extract. Add liquids to the oat mixture and stir until combined.
- Pour mixture into the prepared baking dish. Drop the raspberry jam by small spoonfuls into the oatmeal. Use a knife to gently swirl it throughout.
- Bake until the edges begin to turn golden brown and mixture is bubbly, about 30-40 minutes. Serve immediately, or chill and reheat at a later time. Store leftovers in the fridge.
I’ve never tried baked oatmeal before – it has always looked a bit unappealing to me, but now you made me curious! I’ll give it a go and who knows?! Maybe it’ll become a new breakfast staple around here 🙂
xo, Elisa
I hadn’t either, but I’m a convert. You’ll have to give it a try and let me know what you think!
This is such a fabulous breakfast!!
Thanks Katrina! 🙂
This sounds awesome! I think this would be the perfect thing to make on a Sunday and put in little containers to reheat through the week! I’ll have to try it!
Yes, that would be perfect. Such a great idea, thanks!
I just found your website (via pinterest and your gooey cinnamon square recipe) and I don’t know if that’s a good thing or not…so many fabulous recipes and so little time!! Where to even start??
I can’t wait to try this…I love oatmeal and almond and raspberries. Mmmm! Off to read more…laundry can wait until later, right? =0)
Welcome Michele! So happy to happy to have you here! And sorry about all that laundry that isn’t getting done. 😉
Raspberry and almond is one of my favourite combinations, and porridge is one of my favourite breakfasts! This looks wonderful.
As a diabetic, I have oatmeal every morning, and yes it can be a bit boring! But your baked oatmeal recipe sounds delicious, and I’m going to give it a try. I may use a sugar-free jam to reduce the sugar intake.
Done! I am making this tonight! I have still never tried baked oatmeal, but your flavor combination and simple recipe are just enough to push me over the edge! I can hardly wait to bring this for breakfast!
Baked oatmeal is a favorite of mine in the winter! Love that you can prep this one the night before so you don’t have much to do in the morning!
This is so beautiful! Amazing pics and I cannot wait to make this for my kids!
I’ve never had baked oatmeal, I gotta try this. Beautiful pictures and great recipe 🙂
You’ve inspired me to try this! Thanks for the night-before tip. But I must confess the Spode dish you baked the oatmeal in made my heart skip a beat! Our wedding china is a combination of Blue Room and Italian. Where, oh where did you find that gorgeous dish???
It was a Christmas gift, but I think it came from Amazon.com of all places. I’m obsessed with blue china!
Good morning Annalise,
The snow is lightly falling on the chilly Winter wonderland outside the window here in Wisconsin. I had been wanting to make this and like you, hadn’t had baked oatmeal. It was just perfect with the triple berry jam from our neighbor and my wife has already posted it on Facebook telling everyone how good it was. Have a nice weekend!
Ross
I’ve tried 2 “baked oatmeal” recipes in the past and have never been impressed. Your recipe gave me the oomph to try what I expected to be the very last time I would make this type of dish. Boy am I happily wrong about that! We were pretty stunned this morning with one of the best breakfasts I can remember. I followed the recipe by the given weights, versus measuring. I baked and chilled this yesterday, and cut 4 hedonistic squares from my 8 inch square dish. Our little family of 2 are raving about what you’ve shared. It was that satisfying and comforting of a breakfast. I have no doubts that the remaining 2 large squares will freeze like a dream.
Thank you,
Jeff
I made this recipe but didn’t have almonds or raspberry jam so I substituted apricot preserves and pecans and it turned out delicious
What a wonderful flavor combination, I bet it was delicious! Thanks for the comment!
Made this for my Bible study this morning!! So easy and everyone loved it. Definitely will be making this again.
So happy to hear you all enjoyed the recipe!