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Sunday, 19 February 2017

Raspberry Almond Baked Oatmeal

This weekend I modified by Blueberry Baked Oatmeal recipe slightly to use the berries we had in the freezer since our blueberry stock has run out *sad face*.  So I decided to use raspberries instead.  I swapped out for raspberries a few weeks ago except Gord found the oats a bit too tart with raspberries so this time I added a touch more maple syrup and it's absolute perfection! 

I personally love the raspberry almond combo so I'm looking forward to our breakfasts this week.

With that done it's time to move onto meal planning for the week!  Be sure to check out this weeks meal plan and all the others here!

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Raspberry Almond Baked Oatmeal

Serves 9

2 cups old fashioned oats
2 TBSP Chia Seeds
1/2 teaspoon sea salt
1 teaspoon baking powder 
¼ cup slivered almonds (plus more for topping)
½ cup plain greek yogurt
1 1/4 cups Milk of your choice
1 large egg 
1/2 cup maple syrup
2 TBSP melted coconut oil or apple sauce
1 teaspoon almond extract
1 1/4 cups raspberries (fresh or frozen)

1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.
2. In a large bowl, mix together the oats, baking powder, salt, almonds and chia seeds. Set aside.
3. In another small bowl, whisk together the greek yogurt, milk, egg, maple syrup, applesauce or coconut oil, and almond extract.
4. Pour the liquid mixture over the oat mixture and stir to combine. Let it sit for 5 minutes. Add the raspberries and stir again. Pour mixture into prepared pan.   Top with sliced almonds and blueberries.
5. Bake for 45 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Note: You can divvy up the leftovers and reheat for breakfast all week long.  

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