Skip to main content

Breakfast & Brunch

Raspberry-Almond Baked Oatmeal
Raspberries straight from the freezer, rather than thawed, will hold their shape and be easier to work with.
2 cups plain, unsweetened almond milk
1 cup water
1/4 cup plus 3 Tbsp. packed light brown sugar
1 large egg
3 Tbsp. unsalted butter or coconut oil, melted
3/4 tsp. salt
1/4 tsp. almond extract
1-1/2 cups frozen raspberries
2-3/4 cups old-fashioned oats
1/2 cup sliced almonds, toasted
2 bananas, ripe but firm, peeled and sliced thin
Pinch nutmeg (optional)
+ Add to Shopping List
Raspberry-Almond Baked Oatmeal

Raspberry-Almond Baked Oatmeal

Raspberry-Almond Baked Oatmeal
One Star Guiding Stars
  • Servings:Serves 4 to 6
  • Prep Time:10 minutes
  • Cook Time:30 minutes
1. Place one rack in lower-middle of oven and a second rack 6" from broiler; heat to 375 degrees. Combine almond milk, water, 1/4 cup sugar, egg, butter, salt, and almond extract in a large bowl and whisk until smooth.
2. Sprinkle raspberries in an 8" baking dish. Add oats and spread into an even layer, then sprinkle almonds evenly over top. Slowly pour almond milk mixture into dish, being careful to keep almonds evenly distributed.
3. Transfer dish to lower rack and bake until most of the liquid has been absorbed and mixture is bubbling around the edges, about 25 minutes. Combine remaining sugar and nutmeg (if using) in a bowl and set aside.
4. Remove dish from oven and heat broiler to high. Arrange banana slices over oatmeal and sprinkle evenly with sugar-nutmeg mixture. Place dish on upper rack and broil until sugar is bubbling and lightly caramelized, 3 to 5 minutes. Transfer to a wire rack and let cool 20 minutes before serving.
Source: Hannaford fresh Magazine, January - February, 2019