Raspberry Almond Oven-baked Oatmeal

Start your morning off with this satisfying Raspberry Almond Baked Oatmeal that is filling, wholesome and naturally sweetened for a reliable lighter breakfast!

There is nothing better than starting your morning off with satisfying baked oatmeal loaded with your favorite berries and crunchy almonds! Not only does this recipe make your whole kitchen smell absolutely notable, but this the friends is comfort food at its finest! A cook keep baked oatmeal for breakfast because it is such a great source of fiber and definitely keeps me full well int

Another reason A cook keep baked oatmeal for breakfast is because it is the reliable make-ahead dish that even tastes better the next day! It is also a great recipe to add to your meal prep rotation because you can easily re-heat leftovers and A cook usually like to add a splash of milk just to keep the oatmeal from drying out. Feel free to top your oatmeal with even more berries, chopped a

What goes in

• 1 1/2 cups rolled oats
• 1 teaspoon. ground ginger
• 1/2 teaspoon. salt
• 1/4 cup dry-roasted almonds, coarsely chopped
• 2 cups of unsweetened almond milk, or milk of choice
• 1/4 cup honey, or maple syrup
• 2 tablespoons olive oil
• 1 teaspoon. vanilla
• 1 cup fresh raspberries + more for topping

How it comes together

1. Preheat oven to 350 degrees F.
2. Use a wide bowl, combine oats, ginger, salt, and chopped almonds.
3. In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.
4. Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.
5. Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!