Few things compare to beginning your day with a warm baked oatmeal filled with your choice of berries and crunchy almonds. This dish fills your kitchen with an incredible aroma and delivers the ultimate comfort food experience.
Baked oatmeal is my go-to breakfast because it's rich in fiber and keeps me satisfied until lunch—crucial during pregnancy when I'm always hungry! It's also ideal for chilly weather, as every bite feels warm, cozy, and comforting.
Another advantage: baked oatmeal is a fantastic make-ahead meal that actually improves overnight. It fits perfectly into meal prep—just reheat leftovers with a splash of milk to prevent dryness. Garnish with extra berries, chopped almonds, and a drizzle of honey or maple syrup if you like.
Helpful Tips and Tricks:
- For overnight prep, combine all ingredients, transfer to a greased 8x8 or 9x9 baking dish, cover, and refrigerate. In the morning, bake for 30–40 minutes while you prepare for the day.
- This egg-free recipe is vegan-friendly—just swap honey for maple syrup. To make it gluten-free, use certified gluten-free oats.
- Adapt it to the season: substitute berries and almonds with chopped apples, pecans, and cinnamon, or add a mashed banana for extra moisture.
- Store leftovers in the fridge for 3–4 days. Reheat in the microwave with a splash of milk for 50–60 seconds.
I hope your family loves this recipe as much as mine does! It's incredibly easy to assemble, and everyone will feel like they're having dessert for breakfast—and that's always a good thing, right?
Baked Oatmeal with Raspberries and Almonds
- 1½ cups rolled oats
- 1 tsp. ground ginger
- ½ tsp. salt
- ¼ cup dry-roasted almonds, coarsely chopped
- 2 cups of unsweetened almond milk (or milk of choice)
- ¼ cup honey (or maple syrup)
- 2 Tbsp olive oil
- 1 tsp. vanilla
- 1 cup fresh raspberries + more for topping
- Set oven to 350°F.
- In a large bowl, mix together oats, ginger, salt, and chopped almonds.
- In another bowl, whisk milk, honey (or maple syrup), oil, and vanilla. Pour into the oat mixture and stir until just combined. Gently fold in fresh raspberries (or your preferred berries).
- Transfer the mixture to a greased 8x8 or 9x9 baking dish. Bake for 30–35 minutes, until the oats are set.
- Take the oatmeal out of the oven and let it rest for 10 minutes. Garnish with extra fruit and a drizzle of honey or maple syrup if you like. Serve and enjoy!
Serving Size: ⅙th of recipe • Calories: 211 • Fat: 8.7 g • Saturated Fat: 1.1 g • Carbs: 31.9 g • Fiber: 4.7 g • Protein: 4.4 g • Sugar: 12.6 g • WW Freestyle Points: 7
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