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
Scale
- 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