A comforting breakfast for cold winter mornings— baked oatmeal with almonds and swirls of fruity raspberry jam.
Course Breakfast
Cuisine American
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 6servings
Calories 391
Author Annalise Sandberg
Ingredients
2cupsold-fashioned rolled oats(200 grams)
⅓cuppacked light or dark brown sugar(70 grams)
1teaspoonbaking powder
½teaspoonsalt
½teaspoonground cinnamon
½cupsliced almonds(43 grams)
2cupsmilk or almond milk(475 ml)
1large egg
3tablespoonsunsalted butter, melted and cooled (42 grams)
¼teaspoonalmond extract
½cupraspberry 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.