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This raspberry baked oatmeal is a warm, comforting breakfast that brings together hearty rolled oats, juicy raspberries, creamy Greek yogurt, maple syrup, and a subtle almond flavor.
The oatmeal bakes into a soft, tender center while the top develops a lightly golden finish, creating a satisfying contrast between the cozy oat mixture and the crunchy sliced almonds.
Pure maple syrup adds gentle sweetness, while vanilla and almond extracts give the oatmeal a fragrant, bakery-style flavor.
Fresh raspberries can be used for a bright, juicy burst throughout the oatmeal, while frozen raspberries work just as well when added without thawing.
A little cinnamon adds warmth, and the turbinado sugar sprinkled over the top provides a delicate crispness as it bakes.
The preparation is straightforward, making this recipe especially appealing for relaxed mornings, weekend brunches, or meal-prep breakfasts.
The ingredients are mixed in one bowl before the raspberries are folded through and the mixture is transferred to a greased 9×9-inch baking dish.
More raspberries, sliced almonds, and turbinado sugar finish the top before baking until the center is set.
After a brief cooling period, the oatmeal can be served warm on its own or finished with a dollop of Greek yogurt or a drizzle of almond butter.
With nine servings from one baking dish, it is an easy option when you want a comforting oat-based breakfast that can be enjoyed beyond a single morning.
Raspberry Almond Baked Oatmeal
Ingredients
Equipment
Method
- Prepare the Oven and Baking Dish: Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
- Whisk the Wet Ingredients: In a large bowl, whisk together the almond milk, eggs, maple syrup, Greek yogurt, melted and slightly cooled butter, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Add the Oat Mixture: Add the rolled oats, baking powder, cinnamon, and kosher salt to the bowl, then stir until the ingredients are evenly incorporated.
- Fold in the Raspberries: Gently fold 1 cup of the raspberries into the oatmeal mixture, keeping the remaining 1/4 cup aside for the topping.
- Fill the Baking Dish: Pour the oatmeal mixture into the prepared 9×9-inch baking dish and spread it into an even layer.
- Add the Toppings: Scatter the reserved 1/4 cup raspberries over the surface, then sprinkle evenly with the sliced almonds and turbinado sugar.
- Bake the Oatmeal: Bake at 350°F for 35 to 40 minutes, or until the center is set and the top is lightly golden.
- Cool Briefly: Remove the baked oatmeal from the oven and let it cool for 5 to 10 minutes before serving.
- Serve Warm: Serve the baked oatmeal warm on its own or topped with a dollop of Greek yogurt or a drizzle of almond butter.
Notes
- Use fresh raspberries or frozen raspberries in this recipe. If using frozen raspberries, add them directly without thawing.
- Divide the raspberries as directed so some are folded into the oatmeal while the remaining berries create a colorful topping.
- Melt the butter and allow it to cool slightly before mixing it with the other wet ingredients.
- The oatmeal is ready when the center is set and the surface is lightly golden.
- Let the baked oatmeal rest for 5 to 10 minutes after baking so it can cool slightly before serving.
- Milk can be substituted for the unsweetened almond milk according to the original recipe.
- Optional toppings such as Greek yogurt, almond butter, granola, or maple syrup can be added when serving.
Chef’s Secret
For the best raspberry distribution, fold the first 1 cup of berries gently into the oatmeal mixture rather than stirring aggressively.
This helps keep the raspberries from breaking apart too much and allows pockets of juicy fruit to remain throughout the baked oatmeal.
If you are using frozen raspberries, add them straight from the freezer as directed instead of thawing them first.
Reserve the remaining 1/4 cup specifically for the surface, where the berries add both color and visible bursts of fruit.
Keep an eye on the oatmeal toward the end of the 35-to-40-minute baking window and look for the center to become set and the top to turn lightly golden.
A brief 5-to-10-minute cooling period makes it easier to serve warm.
Serving Suggestions
Serve the raspberry baked oatmeal warm for breakfast or brunch, either on its own or topped with a spoonful of Greek yogurt.
Almond butter makes a creamy, nutty topping that complements the almond extract and sliced almonds, while a drizzle of maple syrup adds extra sweetness.
For additional texture, sprinkle granola over individual servings just before eating.
The oatmeal can also be served alongside fresh fruit for a simple breakfast spread.
Keep the toppings separate when serving a group so everyone can customize their portion.
Conclusion
This raspberry baked oatmeal combines hearty rolled oats, juicy raspberries, maple syrup, Greek yogurt, and warm almond notes in one comforting bake.
The tender center, lightly golden top, sliced almond crunch, and bursts of raspberry make each serving satisfying and flavorful.
With simple preparation and a 9×9-inch baking dish yielding nine servings, it works well for breakfast, brunch, or meal prep.
Serve it warm with Greek yogurt, almond butter, granola, or maple syrup for an easy finishing touch.
