The perfect raspberry baked oatmeal is warm, cozy and comforting…has a refreshingly sweet tart flavor…and is super easy to make…the perfect combination of almonds, lemon flavoring, vanilla, and berries with an absolutely heavenly smell.
Eating baked raspberry oatmeal is almost like eating dessert for breakfast…but this dish is actually a great source of vitamin C, manganese, magnesium, zinc, protein and fiber…which can lower levels of LDL (or bad) cholesterol, help keep arteries clear, keep you feeling full until lunch and lower your risk of heart disease.
Another benefit of raspberry baked oatmeal…(or any other type of baked oatmeal)…is that you can make it the night before and then bake it in the morning. In fact the dish actually tastes better the next day…(I used to absolutely hate it when my Mom would tell me that when I was growing up…funny how the older you get, the more you find yourself turning into your mother)…
- 3C oats
- 2tsp baking powder
- 1/4 4sp salt
- 11tsp cinnamon
- 1/2C brown sugar
- 1C milk
- 1tsp vanilla
- 2 eggs
- 1/2C butter, melted
- 1C raspberries
- 1/4C oil
- Optional Ingredients…¼C dry-roasted almonds, coarsely chopped…1/3 c. ground flaxseed
- Topping…browned butter…milk or heavy cream…maple Syrup…whipped cream…brown sugar…berries, chopped almonds…honey
Preheat the oven to 350°F
Lightly spray an 8″x8″ square dish or 9″ pie plate with nonstick cooking spray.
MAKING THE BATTER
Just as in making basically any other bread-type foodl that requires yeast, you will be using the “muffin method” to whisk together these muffins.
First you need to combine your dry ingredients—the oats, brown sugar, baking powder, cinnamon and salt.
Next you need to whisk together your wet ingredients—the milk, egg, vanilla, and butter,
Pour the liquid ingredients into the dry ingredients.
Now gently fold the raspberries into the batter.
Spread batter into prepared pan.
At this point, you can cover the dish and refrigerate overnight.
Bake for 35 to 40 minutes or until golden brown.
Remove oatmeal from oven and let stand for ten minutes.
Top with desired topping.
Store in airtight container in frdige for up to four days
You can also make it ahead of time and then freeze. it. To do this, wrap the oatmeal well and stick if in your freezer.
When ready to eat, thaw overnight in the fridge and then bake as normal…or bake the frozen oatmeal for about an hour.