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+ servings

Raspberry Almond Baked Oatmeal

A comforting breakfast for cold winter mornings— baked oatmeal with almonds and swirls of fruity raspberry jam.


  • 2 cups old-fashioned rolled oats (200 grams)
  • 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.


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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