Raspberry Swirl Baked Oatmeal
This delightful baked oatmeal features a swirl of sweet raspberry jam and fresh raspberries, making for a warm and comforting breakfast.
Equipment
- oven
- 8x8 inch baking dish
- large bowl
- whisk
Ingredients
Dry Ingredients
- 1 ½ cups rolled oats
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- 2 cups milk dairy or non-dairy
- 1 large egg lightly beaten
- ¼ cup maple syrup plus extra for serving
- 2 tbsp melted butter or refined coconut oil
- 1 tsp vanilla extract
Raspberry Swirl
- 1 cup fresh or frozen raspberries
- 2 tbsp raspberry jam or preserves
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
Mixing
- In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt, then whisk until well combined.
- In a separate medium bowl, whisk together the milk, egg, maple syrup, melted butter (or oil), and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Warm the raspberry jam in a small microwave-safe bowl for 15-20 seconds until slightly runny.
Assembly
- Pour half of the oatmeal mixture into the prepared baking dish.
- Scatter half of the fresh or frozen raspberries evenly over the oatmeal layer, then dollop half of the warmed raspberry jam over the raspberries.
- Pour the remaining oatmeal mixture over the top, then scatter the rest of the raspberries.
- Dollop the remaining raspberry jam over the top and use a knife or skewer to gently swirl the jam into the oatmeal mixture, creating a marbled effect.
Baking & Serving
- Bake for 30-35 minutes, or until the oatmeal is set and golden brown.
- Remove from the oven and let cool for 5-10 minutes.
- Serve warm, drizzled with extra maple syrup if desired.
Notes
For extra flavor, you can add a pinch of nutmeg to the dry ingredients. This baked oatmeal is great for meal prepping; simply reheat individual portions throughout the week.