Raspberry Almond Baked Oatmeal with Raspberry Drizzle

Ingredients

• 2 1/2 cups old-fashioned rolled oats
• 1/2 cup sliced almonds
• 1/3 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups milk
• 1 large egg
• 1/3 cup unsalted butter, melted and cooled
• 1 tablespoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups fresh raspberries
• 1/2 cup raspberry jam
• 1 tablespoon water
• 1 teaspoon lemon juice

Method

1. 1

   Preheat the oven to 375°F and grease a 9x13-inch baking dish.

2. 2

   In a large bowl, stir together the rolled oats, sliced almonds, brown sugar, baking powder, cinnamon, and salt.

3. 3

   In a separate bowl, whisk together the milk, egg, melted butter, vanilla extract, and almond extract until smooth.

4. 4

   Spread half of the raspberries evenly over the bottom of the prepared baking dish, then sprinkle the oat mixture on top.

5. 5

   Pour the milk mixture evenly over the oats, gently shaking the dish so the liquid settles into the oats, then scatter the remaining raspberries over the top.

6. 6

   Bake until the top is golden and the center is set, 35 to 40 minutes.

   35:00 · Bake oatmeal
7. 7

   While the oatmeal bakes, combine the raspberry jam and water in a small saucepan over low heat, whisking until smooth and warmed through, about 3 minutes.

   3:00 · Warm raspberry drizzle
8. 8

   Remove the saucepan from heat and stir in the lemon juice. Strain the drizzle through a fine mesh sieve if a smoother sauce is desired.

9. 9

   Let the baked oatmeal cool for 10 minutes, then drizzle with the warm raspberry sauce before serving.

   10:00 · Cool before serving