Raspberry Baked Oatmeal is an easy baked oatmeal recipe with old fashioned oats, maple syrup, milk, eggs, and fresh raspberries! Make it ahead for a quick breakfast or make this for a weekend brunch!
I absolutely love baked oatmeal recipes. They’re so versatile and can be for something special like a brunch with family or friends, or for an easy weekday morning breakfast! My favorite is making a pan of baked oatmeal at the beginning of a week to have as an easy breakfast to heat up on busy mornings. I love it, Marc loves it, and the kids love it!
Baked oatmeal reheats really well, and a pan typically doesn’t last us more than a couple of days.
This baked oatmeal recipe is so easy to make. To start, you preheat your oven to 350 degrees F and grease a 9×13″ pan with cooking spray. Next, get out a large bowl and whisk together the wet ingredients of the recipe – milk, eggs, maple syrup, melted butter, yogurt, and vanilla. Then add in baking powder, baking soda, salt, and old fashioned oats and stir well to combine. Finally, fold in some raspberries and then pour the mixture into the baking pan.
Bake the raspberry oatmeal for 40 minutes in the preheated oven and then serve! We like to serve ours drizzled with a little bit of milk or cream, with a dollop of yogurt or nut butter, or topped with some fresh fruit.
Raspberry baked oatmeal is a great breakfast dish to make ahead of time. To reheat baked oatmeal, I typically use the microwave. I put the amount of bake oatmeal that I want in a microwave safe bowl and then drizzle with some milk. The milk will help rehydrate the oatmeal, as it can dry out a bit once it’s cold. I typically add 2-4 tbsp of milk. Then I microwave for 60-90 seconds, stirring about halfway through.
Once the baked oatmeal is warmed through, you can drizzle more milk on it if you want, or top with yogurt or nut butter.