Raspberry Almond Baked Oatmeal
Servings: 6 servings
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
Serving: 1serving | Calories: 328kcal | Carbohydrates: 40g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 142mg | Potassium: 472mg | Fiber: 6g | Sugar: 15g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 199mg | Iron: 2mg