Description

This Raspberry Almond Oatmeal Bake is a cozy, nourishing breakfast made with rolled oats, juicy raspberries, and crunchy almonds. Lightly sweetened and baked until golden, it’s perfect for slow mornings, family brunches, or healthy make-ahead breakfasts that feel like home.

Ingredients

Scale

2 cups rolled oats
1 1/2 cups milk
2 large eggs
1/3 cup honey or maple syrup
3 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups raspberries (fresh or frozen)
1/3 cup sliced almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 180°C (350°F) and grease a baking dish.
In a large bowl, mix rolled oats, baking powder, cinnamon, salt, and sliced almonds.
In another bowl, whisk milk, eggs, honey, melted butter, vanilla, and almond extract.
Spread raspberries evenly in the baking dish.
Pour the oat mixture over the raspberries and gently press down.
Bake for 40 minutes until golden and set.
Let cool slightly before serving warm.

Notes

You can use frozen raspberries without thawing. Adjust sweetness to taste or substitute honey with maple syrup. Store leftovers in the refrigerator for up to 5 days or freeze individual portions for easy breakfasts.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 9g
Cholesterol: 65mg