Raspberry Almond Baked Oatmeal
A comforting breakfast for cold winter mornings— baked oatmeal with almonds and swirls of fruity raspberry jam.
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.
Calories: 391kcal, Carbohydrates: 56g, Protein: 9g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 50mg, Sodium: 255mg, Potassium: 384mg, Fiber: 4g, Sugar: 30g, Vitamin A: 346IU, Vitamin C: 2mg, Calcium: 180mg, Iron: 2mg
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