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This Raspberry Almond Baked oatmeal is a fiber and protein packed healthy breakfast that can be made ahead of time. Perfect for busy mornings, just reheat and eat! It can easily be made dairy free, gluten free and vegan.
Healthy Baked Oatmeal
I love baked oatmeal recipes because they can be made ahead of time, and individual portions can be reheated as needed for a quick and healthy breakfast. I also have a child who doesn’t love the texture of regular oatmeal, but he will eat the baked oatmeal. The raspberry and almonds provide an extra boost of fiber, while the almond butter, eggs, and milk pump up the protein.
Ingredients for Raspberry Almond Baked Oatmeal
- Oats – I use regular rolled oats in the recipe. Extra thick rolled oats don’t work as well here. Be sure to use certified gluten free oats for gluten free.
- Sliced Toasted Almonds – these add a nice nuttiness and crunch. Almonds also contribute protein and fiber.
- Raspberries – you can use fresh or frozen here. If using frozen, don’t thaw, just add them while they are still frozen.
- Milk – Any kind of milk will work here. I have used regular whole milk, almond milk, pea protein milk and coconut milk. Use whatever you have on hand.
- Eggs – These are used to bind the recipe that helps make the firmer texture I also like the nutrition that they add. If you don’t want to use eggs, you can replace them with a flax egg.
- Almond butter – I used natural, unsweetened almond butter here.
- Maple syrup – Be sure to use pure maple syrup, not pancake syrup.
- Cinnamon and vanilla extract – for flavor.
- Salt – a small amount of salt really improves the flavor here. I used fine sea salt.
- Baking Powder – this helps the puff up and keeps it from being too dense.
How to make Raspberry Almond Baked oatmeal dairy free
Use your favorite milk substitute to make this dairy free! I have used regular whole milk, unsweetened almond milk, coconut milk and pea protein milk. Use what you have.
How to make baked oatmeal egg free
Make this baked oatmeal vegan or egg free by replacing the eggs with a flax egg.
How to store baked oatmeal
After baking allow to cool completely. Slice and store in an airtight container for up to three days. THESE are my favorite food storage containers (affiliate link). Baked oatmeal can be reheated in the microwave for 30-60 seconds.
More make ahead breakfast recipes you will love
- Pumpkin Baked Oatmeal
- Instant Pot Oatmeal
- Healthy Peanut Butter Banana Muffins
- Make Ahead Egg Muffins
Raspberry Almond Baked Oatmeal
Ingredients
Wet Ingredients
- 1 and 1/4 cups milk dairy or dairy free milk will both work
- 2 large eggs
- 1/3 cup maple syrup
- 4 tbsp almond butter
- 2 teaspoons vanilla
- 1 cup raspberries fresh or frozen. Do not thaw if using frozen.
Dry Ingredients
- 2 cups rolled oats
- ½ cup sliced toasted almonds
- 1 teaspoon baking powder
- 1 teaspoons cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F. Spray a 1.5 quart baking dish with cooking spray, set aside.
- Add dry ingredients (oats, almonds spices, baking powder and salt) to a medium bowl. Stir together to combine.
- Add all the wet ingredients except the raspberries stir until well mixed. Gently fold in raspberries.
- Pour mixture into prepared baking dish. Top with extra sliced almonds and raspberries if desired. Bake for 35 to 40 minutes, until edges are turning golden brown and center is set.
- Remove from oven and allow to cool for at least 10-15 minutes before slicing into squares and serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
