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Donna R. Luis

Raspberry Almond Baked Oatmeal

A cozy baked oatmeal featuring rolled oats, Greek yogurt, maple syrup, raspberries, almond extract, sliced almonds, and a crisp turbinado sugar topping. It bakes until tender in the center and lightly golden on top, then rests briefly before serving warm.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 9
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups unsweetened almond milk or milk of your choice
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/3 cup plain Greek yogurt
  • 3 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups fresh or frozen raspberries divided; do not thaw if using frozen
  • 2 tablespoons sliced almonds
  • 1 tablespoon turbinado sugar for sprinkling on top
  • Optional toppings: Greek yogurt almond butter, granola, maple syrup

Equipment

  • 9×9-inch baking dish
  • Large mixing bowl
  • Whisk
  • Rubber spatula or wooden spoon
  • Measuring cups
  • Measuring spoons

Method
 

  1. Prepare the Oven and Baking Dish: Preheat the oven to 350°F and lightly grease a 9×9-inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the Baking Dish: Pour the oatmeal mixture into the prepared 9×9-inch baking dish and spread it into an even layer.
  6. Add the Toppings: Scatter the reserved 1/4 cup raspberries over the surface, then sprinkle evenly with the sliced almonds and turbinado sugar.
  7. Bake the Oatmeal: Bake at 350°F for 35 to 40 minutes, or until the center is set and the top is lightly golden.
  8. Cool Briefly: Remove the baked oatmeal from the oven and let it cool for 5 to 10 minutes before serving.
  9. 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.