First off, I apologize for the long and unintended blogging hiatus. I stated a new job earlier this year and I forgot how much that can take out of you.
Before writing this post I’ve passed this recipe for baked oatmeal on to at least ten people so I knew that I needed to get it up on my blog for the rest of the world to enjoy.
The raspberry baked oatmeal is an adaptation of a Blackberry and Ginger Baked Oatmeal I found on Babble. I’ll admit that I made the Blackberry and Ginger version first and I love it even more than with raspberries. I tried to change things up when I couldn’t find decent blackberries in the store the one week, but this recipe is flexible and will work well no matter your favorite berry.
It’s great fresh out of the oven, bur reheats nicely in the microwave for about one minute or so. I make it on Sundays and put it in the fridge for an easy breakfast before work the rest of the week. It’s my new go to first meal of the day!
Baked Oatmeal with Raspberries
adapted from Babble
- 2 1/2 cups old-fashioned rolled oats
- 1/4 – 1/3 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon, plus more for top
- pinch ground cloves
- 1 teaspoon salt
- 2 cups skim milk
- 1 egg
- 3 tablespoons melted butter
- 3 large bananas
- 2 pints of fresh raspberries
Preheat the oven to 375 degrees. Spray an 8” square baking dish with cooking spray.
In a large bowl, combine the oats, sugar, ginger, baking powder, spices, and salt.
In a small bowl whisk together the milk, egg, and butter.
lice the bananas and layer on the bottom the prepared baking dish. Spread half of the berries over the bananas. Spoon the oat mixture over the top, and then pour in the milk mixture. Press the remaining berries into the oats, and sprinkle top with cinnamon.
Bake for 35 – 45 minutes, until the edges are lightly browned. Remove from oven and cool for 10 minutes or refrigerate and reheat leftovers.