Start your morning with this comforting Raspberry Almond Baked Oatmeal — a wholesome, naturally sweetened breakfast that’s satisfying, easy to prep, and full of flavor.
There’s something special about a warm pan of baked oatmeal to begin the day. This Raspberry Almond Baked Oatmeal fills the kitchen with a cozy aroma and delivers a hearty, fiber-rich breakfast that keeps you satisfied until lunchtime. It’s naturally sweetened and simple to make — ideal for busy mornings, meal prep, or a weekend treat. The combination of tart raspberries and crunchy almonds provides a bright contrast in texture and flavor, while the oats create a comforting, porridge-like base once baked.
This recipe works well year-round. In colder months it’s especially comforting, while in warmer seasons you can top it with extra fresh fruit and a splash of cold milk. It’s a favorite for make-ahead breakfasts: bake the night before or assemble the mixture and refrigerate overnight, then pop it in the oven in the morning. Leftovers reheat nicely and often taste even better the next day.
Helpful Tips and Tricks
- Make it ahead: mix all ingredients and place them in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate overnight. In the morning, bake for 30–35 minutes while you get ready.
- Vegan and gluten-free options: use maple syrup instead of honey for a vegan version. Substitute certified gluten-free oats to make it gluten-free.
- Seasonal variations: swap raspberries for chopped apples and pecans with cinnamon in fall, or fold in a mashed banana for extra moisture and natural sweetness.
- Storage and reheating: store leftovers in the refrigerator for 3–4 days. Reheat a serving in the microwave with a splash of milk for about 50–60 seconds, or warm gently in the oven.
- Toppings: top each serving with additional fresh berries, chopped almonds, a drizzle of honey or maple syrup, or a spoonful of yogurt for extra creaminess.
Hope you enjoy this Raspberry Almond Baked Oatmeal! If you make it, I’d love to see your recreations — tag me on Instagram and share your photos and variations.
Raspberry Almond Baked Oatmeal
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6
Ingredients
- 1 1/2 cups rolled oats
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 cup dry-roasted almonds, coarsely chopped
- 2 cups unsweetened almond milk, or milk of choice
- 1/4 cup honey, or maple syrup
- 2 Tbsp olive oil
- 1 tsp vanilla
- 1 cup fresh raspberries, plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the rolled oats, ground ginger, salt, and coarsely chopped almonds. Stir to distribute evenly.
- In a separate bowl, whisk together the almond milk, honey (or maple syrup), olive oil, and vanilla until smooth. Pour the wet mixture over the oat mixture and stir until just combined. Gently fold in the fresh raspberries so they remain mostly intact.
- Spread the oat mixture into a prepared 8×8 (or 9×9) baking dish, leveling the top with a spatula.
- Bake for 30–35 minutes, or until the oats have set and the top is lightly golden. The center should be firm to the touch.
- Remove from the oven and allow the baked oatmeal to rest for about 10 minutes before slicing. Top with additional fresh fruit and a drizzle of honey or maple syrup if desired. Serve warm.
Nutrition
Serving: 1/6 of recipe | Calories: 211 kcal
Carbohydrates: 31.9 g | Protein: 4.4 g | Fat: 8.7 g
Saturated Fat: 1.1 g | Sodium: 244.8 mg | Fiber: 4.7 g | Sugar: 12.6 g
Nutrition information is automatically calculated and should be used as an approximation.
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