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
- 2 cups (200 grams) old-fashioned rolled oats
- 1/3 cup (70 grams) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (43 grams) sliced almonds
- 2 cups (475 ml) milk or almond milk
- 1 large egg
- 3 tablespoons (42 grams) unsalted butter, melted and cooled
- 1/4 teaspoon almond extract
- 1/2 cup (170 grams) raspberry jam
- Fresh raspberries, for garnish (optional)
- Preheat oven to 350 degrees. 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.