Description
This raspberry almond baked oatmeal is a cozy, protein-packed breakfast perfect for meal prep. Rolled oats bake with juicy raspberries, sliced almonds, creamy Greek yogurt, and a touch of maple syrup for natural sweetness. It slices beautifully for grab-and-go mornings and reheats in minutes for a nourishing start to the day.
Ingredients
- 2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1.75 cups unsweetened almond milk
- 0.25 cup pure maple syrup
- 2 tablespoons almond butter
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 0.25 cup sliced almonds
Instructions
- Preheat the oven to 350°F. Lightly grease an 8 by 8 inch baking dish with cooking spray.
- In a large bowl, stir together the rolled oats, baking powder, cinnamon, and salt until evenly combined.
- In a separate bowl, whisk the eggs until smooth. Add the Greek yogurt, almond milk, maple syrup, almond butter, and almond flavoring. Whisk until fully blended and creamy.
- Pour the wet mixture into the oat mixture and stir until all of the oats are coated. Gently fold in three quarters of the raspberries.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining raspberries and the sliced almonds over the top.
- Bake for 35 minutes, or until the center is set and the edges are lightly golden. A knife inserted in the center should come out mostly clean.
- Allow to cool for at least 10 minutes before slicing into squares. Serve warm or let cool completely and refrigerate for meal prep.
Notes
- Store leftovers covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30 to 60 seconds.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American