Description

Raspberry Baked Oatmeal is a comforting and nutritious breakfast option, featuring hearty old fashioned oats baked with sweet brown sugar, fragrant cinnamon, and juicy raspberries. Perfectly balanced and moist, it combines a light custard base with tender oats and bursts of fruit. Versatile and easy to prepare, it’s ideal for feeding a family or meal prepping ahead for busy mornings.

Ingredients

Scale

3 cups old fashioned oats
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup firmly packed brown sugar
1 cup milk
1 teaspoon vanilla extract
2 eggs
1/2 cup (1 stick) butter, melted (or 1/2 cup applesauce for a lighter version)
1 cup raspberries (or other favorite berry)

Instructions

Preheat the oven to 350°F and lightly spray an 8×8 inch (or 9 inch pie dish) with nonstick cooking spray.
In a large bowl, stir together the oats, baking powder, salt, and cinnamon. Add the brown sugar and mix.
In another bowl, whisk together the milk, vanilla, and eggs.
Pour the wet ingredients into the oat mixture and mix well to combine.
Stir in the melted butter (or applesauce) until well incorporated.
Gently fold in the raspberries, then pour the mixture into the prepared baking dish.
Bake for 35 to 40 minutes, or until the top is golden brown and set.
Let cool slightly before serving warm.

Notes

Substitute blueberries, blackberries, or diced apples for raspberries; swap brown sugar for coconut sugar or reduce for less sweetness. Use dairy-free milk and vegan butter/applesauce for a dairy-free option. Store leftovers in the fridge up to 4 days; reheat gently for best texture. If oatmeal is too dry, add a splash more milk before reheating. Allow to cool before slicing for clean portions.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/6th of recipe
Calories: 325
Sugar: 22g
Sodium: 380mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 5g
Protein: 7g
Cholesterol: 65mg