Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked this Raspberry Almond Oatmeal Bake. It was a chilly Saturday morning, and the smell of oats and almonds filling my kitchen made the whole house feel warm and inviting. I had a basket of fresh raspberries sitting on my counter, bright and juicy, just begging to be turned into something comforting. One taste and I knew this recipe would become a staple in my weekend mornings. Since then, it’s been my go-to when I want a cozy breakfast that feels like a hug in a bowl.
This Raspberry Almond Oatmeal Bake combines wholesome oats, tangy raspberries, and nutty almond flavors into a golden, slightly crisp breakfast treat. It’s perfect for sharing with family or enjoying solo while curled up with a cup of tea. Over the years, I’ve tweaked it slightly adding a touch of cinnamon, a drizzle of honey, and a sprinkle of sliced almonds but it’s always simple, full of love, and incredibly comforting.
I love how versatile this Raspberry Almond Oatmeal Bake is. You can make it the night before, pop it in the oven in the morning, and by the time everyone is ready for breakfast, your kitchen smells amazing, and you have a beautiful, golden oatmeal bake ready to enjoy.
Why I Love Making This Raspberry Almond Oatmeal Bake
There’s something magical about the combination of oats, fresh raspberries, and almonds. The oats give it a hearty, filling base that makes everyone feel cozy and satisfied. The raspberries add a pop of tangy sweetness, while the almonds bring a delightful crunch and subtle nuttiness.
What I adore most is how this bake brings people together. Whether it’s a lazy Sunday brunch with family, a midweek breakfast to brighten the morning, or even a healthy dessert alternative, everyone always goes back for seconds. It’s simple to make, wholesome, and feels like a little act of love with every bite.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need to create this comforting bake:
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups milk (dairy or plant-based)
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- 1/2 tsp almond extract (optional, but it amplifies the almond flavor)
Kitchen Secrets:
- Lightly toast the almonds before adding them for extra nutty flavor.
- If using frozen raspberries, toss them in a little flour to prevent them from sinking.
- For an extra golden top, sprinkle a few more oats and sliced almonds before baking.
How I Make It, Step by Step
- Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- In a large mixing bowl, combine oats, 1/2 cup almonds, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together milk, honey, eggs, vanilla extract, and almond extract.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Gently fold in the raspberries, being careful not to crush them.
- Pour the mixture into your prepared baking dish, spreading it evenly.
- Sprinkle a few extra oats and almonds on top for a golden, crunchy finish.
- Bake for 35-40 minutes, or until the top is golden and the center is set.
- Allow to cool slightly before slicing and serving.
How I Serve It at Home
I love serving this bake warm with a drizzle of honey or a dollop of Greek yogurt. Sometimes, I even add a few fresh raspberries on top for presentation. It pairs beautifully with a cup of tea or coffee, and it’s wonderful to enjoy on a cozy morning, wrapped in a soft blanket with the smell of almonds and baked oats filling the air.
Kids love it too the slightly sweet flavor and soft texture make it a family-friendly breakfast, and the almonds add a subtle crunch that’s irresistible. I often make a double batch so we have leftovers for quick breakfasts during the week.
Storage, Reheating & Make-Ahead Tips
- Storage: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Microwave individual slices for 30-60 seconds or warm in the oven at 350°F (175°C) for 10 minutes.
- Make-Ahead: You can assemble the bake the night before and refrigerate it, then pop it in the oven in the morning.
Pro Tip: Leftovers can be frozen! Slice the bake into portions, wrap in parchment, and freeze for up to 2 months. Reheat in the oven for a warm, comforting breakfast anytime.
100-Word Short Version
This Raspberry Almond Oatmeal Bake is the ultimate cozy breakfast! Rolled oats, fresh raspberries, and sliced almonds combine with honey, milk, and a touch of cinnamon for a warm, comforting bake. It’s simple to prepare, perfect for make-ahead breakfasts, and loved by the whole family. Bake until golden, serve with yogurt or honey, and enjoy a hearty, satisfying meal that feels like a hug in a bowl. Store leftovers in the fridge or freeze slices for later. Perfect for lazy weekends or midweek mornings, this bake is a wholesome, delicious start to any day.
Recipe Card Section
⏱️ Time
Prep: 10 min | Cook: 35-40 min | Total: 50 min
🛒 Ingredients <ul> <li>2 cups rolled oats</li> <li>1/2 cup sliced almonds</li> <li>1 tsp baking powder</li> <li>1 tsp ground cinnamon</li> <li>1/2 tsp salt</li> <li>2 cups milk (dairy or plant-based)</li> <li>1/3 cup honey or maple syrup</li> <li>2 large eggs</li> <li>1 tsp vanilla extract</li> <li>1 1/2 cups fresh or frozen raspberries</li> <li>1/2 tsp almond extract (optional)</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.</li> <li>Mix oats, 1/2 cup almonds, baking powder, cinnamon, and salt in a bowl.</li> <li>Whisk milk, honey, eggs, vanilla, and almond extract in another bowl.</li> <li>Combine wet and dry ingredients, stir well.</li> <li>Fold in raspberries gently.</li> <li>Pour mixture into baking dish, sprinkle extra oats and almonds on top.</li> <li>Bake 35-40 minutes until golden and set.</li> <li>Cool slightly before slicing and serving.</li> </ol>
📝 Notes
- Toast almonds for extra flavor.
- Toss frozen raspberries in flour to prevent sinking.
- Make ahead for a convenient breakfast.
- Store in fridge up to 5 days or freeze slices for up to 2 months.
🍽️ Nutrition
Serving Size: 1 slice 🍴
Calories: 250
Sugar: 12g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 5g
Protein: 7g
Cholesterol: 35mg
Raspberry Almond Oatmeal Bake
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Almond Oatmeal Bake is a warm and comforting breakfast full of oats, fresh raspberries, and nutty almonds. Perfect for family mornings or a cozy weekend brunch, it’s simple to make and packed with wholesome flavors.
Ingredients
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups milk (dairy or plant-based)
- 1/3 cup honey or maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen raspberries
- 1/2 tsp almond extract (optional)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- Mix oats, 1/2 cup almonds, baking powder, cinnamon, and salt in a bowl.
- Whisk milk, honey, eggs, vanilla, and almond extract in another bowl.
- Combine wet and dry ingredients, stir well.
- Fold in raspberries gently.
- Pour mixture into baking dish, sprinkle extra oats and almonds on top.
- Bake 35-40 minutes until golden and set.
- Cool slightly before slicing and serving.
Notes
Toast almonds for extra flavor. Toss frozen raspberries in flour to prevent sinking. Make ahead for convenience. Store in fridge up to 5 days or freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg
Conclusion
Making this Raspberry Almond Oatmeal Bake always fills my kitchen with warmth and happiness. It’s simple, comforting, and full of love the perfect way to start the day. Whether it’s a busy morning, a lazy weekend, or a special brunch, this bake always brings smiles to the table. I hope you enjoy making it as much as I do and that every bite feels like a cozy hug for you and your loved ones.