Raspberry Baked Oatmeal
This easy raspberry baked oatmeal recipe is delicious and nutritious! It's filled with hearty oats, fresh raspberries and spices to make the perfect breakfast for any time of year!
Ingredients
- 3 Cups Old-Fashioned Rolled Oats
- 1 Cup Light Brown Sugar
- 2 teaspoon Baking Powder
- 2 teaspoon Ground Cinnamon
- 1 teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 Cup Milk any preferred type
- ⅓ Cup Coconut Oil
- 2 Eggs
- 3 teaspoon Vanilla Extract
- 2 Tablespoon Butter melted
- 1 ½ Cups Fresh Raspberries
Instructions
- Preheat your oven to 350ºF and spray a 9x13 inch baking dish with non-stick spray or brush with coconut oil.
- In a large mixing bowl, combine the rolled oats, sugar, cinnamon, nutmeg, baking powder and salt. Stir well.3 Cups Old-Fashioned Rolled Oats, 1 Cup Light Brown Sugar, 2 teaspoon Baking Powder, 2 teaspoon Ground Cinnamon, 1 teaspoon Nutmeg, ¼ teaspoon Salt
- In a separate mixing bowl, whisk together the milk, coconut oil, eggs, vanilla and melted butter.1 Cup Milk, ⅓ Cup Coconut Oil, 2 Eggs, 3 teaspoon Vanilla Extract, 2 Tablespoon Butter
- Add the wet ingredients to the oat mixture and stir until combined.
- Add the raspberries and gently fold them into the mixture.1 ½ Cups Fresh Raspberries
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake the oatmeal for 25-28 minutes or until golden.
Notes
STORAGE: Leftover baked oatmeal can be stored in an airtight container in the refrigerator for up to 7 days.
FREEZING: Baked oatmeal can also be cut into squares and frozen in an airtight container for up to 2 months.
Nutrition
Calories: 393kcalCarbohydrates: 56gProtein: 7gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 52mgSodium: 242mgPotassium: 261mgFiber: 5gSugar: 31gVitamin A: 210IUVitamin C: 6mgCalcium: 159mgIron: 2mg
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