Start your morning with a warm, wholesome serving of Raspberry Almond Baked Oatmeal — naturally sweetened, hearty, and perfect for a healthy breakfast that keeps you satisfied.
There’s something comforting about baked oatmeal fresh from the oven: the soft, set oats studded with bright raspberries and crunchy almonds, the gentle sweetness, and the warm aroma that fills the kitchen. Raspberry Almond Baked Oatmeal is an easy, fiber-rich breakfast that holds up well as a make-ahead meal, which makes it ideal for busy mornings or weekly meal prep. This version is naturally sweetened and can be adapted to suit vegan and gluten-free diets without sacrificing flavor or texture.
This baked oatmeal works beautifully throughout the colder months when you crave something cozy, but it’s also refreshing when served slightly cooled with extra berries in spring and summer. It’s a versatile dish you can dress up with toppings like more fresh fruit, a spoonful of yogurt, chopped nuts, or a light drizzle of maple syrup or honey. The recipe below produces a reliably tender bake with a pleasant mix of textures — soft oats, juicy raspberries, and toasted almond pieces.
Helpful Tips and Tricks
- Make ahead: Combine the dry and wet ingredients the night before, place the mixture in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate. In the morning, bake for the recommended time while you get ready.
- Vegan & gluten-free options: This recipe contains no eggs. Use maple syrup instead of honey to make it vegan, and swap regular rolled oats for certified gluten-free oats to make it gluten-free.
- Seasonal variations: Swap raspberries and almonds for chopped apples and pecans with a dash of cinnamon for a fall twist. Mash a ripe banana into the wet ingredients for extra moisture and natural sweetness.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat a portion in the microwave with a splash of milk for 50–60 seconds to revive creaminess.
- Topping ideas: Add Greek yogurt or a dairy-free alternative for protein, or sprinkle with extra toasted almonds and a few fresh raspberries. A drizzle of maple syrup or honey enhances sweetness if desired.
I hope you enjoy this Raspberry Almond Baked Oatmeal! If you make it, I’d love to see your photos and hear how you customized it — tag your recreations with the hashtag you prefer and share what you added on top.
Raspberry Almond Baked Oatmeal
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 for a vegan option)
- 2 Tbsp olive oil
- 1 tsp vanilla extract
- 1 cup fresh raspberries, plus extra for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rolled oats, ground ginger, salt, and chopped almonds.
- In a separate bowl, whisk together the milk, honey or maple syrup, olive oil, and vanilla. Pour the wet mixture over the dry ingredients and stir until just combined.
- Gently fold in the fresh raspberries so they stay mostly intact.
- Spread the mixture evenly into a prepared 8×8 (or 9×9) baking dish. Bake for 30–35 minutes, until the oats have set and the top is lightly golden.
- Remove from the oven and allow the baked oatmeal to rest for about 10 minutes before slicing. Top with additional raspberries, a sprinkle of chopped almonds, and a drizzle of honey or maple syrup if desired. Serve warm or at room temperature.
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.