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
Raspberry Almond Baked Oatmeal
- 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)
- 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.