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Raspberry almond baked oatmeal features cacao nibs and is a filling, make-ahead meal.
Is there anything better to curl up with on a rainy morning than a mug of coffee and a warm breakfast? Aside from a fluffy cat and the opportunity to go back to bed, of course.
If you guys know me at all, you know I’m a raspberry devotee. They’re not just a wonderfully sweet-tart fruit that inspires playfulness; they are a link to a past life that no longer exists. The raspberries tattooed on my arm remind me of where I came from, and each bite of the fruit is a way to share that history with my kids.
Is that too poetic for a fruit? I don’t think so. After all, one of the reasons why we have such a connection with food is the personal experiences we bring with it. And so I do what I can with raspberries, whether it’s this Swedish chocolate cake topped with raspberries or my favorite raspberries and cream pie.
I decided to make this raspberry almond baked oatmeal after a few of the people in my fitness group were raving about my baked blueberry oatmeal cups. Baked oatmeal is a great option for breakfast because you do it ahead of time, making your morning a breeze.
Perhaps strangely, I don’t really like a bowl of regular oatmeal, but I really enjoy baked oatmeal. It’s sort of a texture thing, so if you have similar aversions, give this recipe a try.
It’s not overly sweet because it only uses applesauce and a bit of maple syrup for the sweetener, but if you have extra-tart raspberries (taste them first) you might be inclined to add more maple. Or, save it for drizzling over the top when serving.
This raspberry almond baked oatmeal also features cacao nibs, which adds pure chocolate flavor without the sugar of chocolate chips. Cacao nibs can be found in many stores now, either with the dried fruit and nuts or in the supplements section.
You can make this in a square baking dish, or in a muffin tin. Make sure you grease the pan, or for muffins, use paper or silicone cups. You don’t want to lose half your oatmeal to the baking pan! It makes 9 servings for a square pan, or 6 servings using muffin cups, with 2 muffin cups per serving.
Raspberry Almond Baked Oatmeal
- Preheat oven to 375°F and grease a square baking dish or line a 12-cup muffin tin with papers.
- In a large bowl, mix together oats, baking powder, salt, and cardamom. Stir in almonds and cacao nibs, then mix in applesauce.
- In a small bowl, whisk together milk, egg, vanilla, and maple syrup. Stir into oat mixture.
- Mix in raspberries, breaking up larger frozen pieces, if needed.
- Pour mixture into prepared dish or divide among 12 muffin cups.
- Bake for 25-30 minutes for a square dish, or 18-20 minutes for cups.
- Serve immediately, or store in an airtight container for later.