Description
This Raspberry Swirl Baked Oatmeal is a warm, comforting breakfast dish featuring rolled oats baked with fresh or frozen raspberries and a swirl of sweet raspberry jam. Infused with cinnamon and vanilla, and lightly sweetened with maple syrup, this recipe combines wholesome ingredients to create a hearty, flavorful meal perfect for busy mornings or cozy weekends.
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
Fruit and Jam
- 1 cup fresh or frozen raspberries
- 2 tbsp raspberry jam or preserves
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish to prevent sticking.
- Combine Dry Ingredients: In a large bowl, mix the rolled oats, baking powder, ground cinnamon, and salt until they are evenly blended.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the milk, lightly beaten egg, maple syrup, melted butter or coconut oil, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined to avoid overmixing.
- Warm Raspberry Jam: Place the raspberry jam in a small microwave-safe bowl and heat for 15-20 seconds or until slightly runny for easy swirling.
- Assemble Layers: Pour half of the oatmeal mixture into the prepared baking dish. Evenly scatter half of the raspberries over this layer, then dollop half of the warmed raspberry jam on top.
- Top and Swirl: Pour the remaining oatmeal mixture over the fruit layer. Scatter the remaining raspberries over the top and dollop the rest of the warmed raspberry jam. Using a knife or skewer, gently swirl the jam into the oatmeal creating a marbled effect.
- Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the oatmeal is set and the top is golden brown.
- Cool and Serve: Remove from the oven and let the baked oatmeal cool for 5-10 minutes. Serve warm, optionally drizzled with additional maple syrup for extra sweetness.
Notes
- You can substitute the milk with any dairy-free alternative such as almond, soy, or oat milk to suit dietary preferences.
- For a vegan version, substitute the egg with a flax or chia egg and use coconut oil instead of butter.
- Fresh or frozen raspberries can be used depending on availability; if using frozen, do not thaw before adding to the mixture.
- Adjust the sweetness by varying the amount of maple syrup and raspberry jam to personal taste.
- Make sure to grease the baking dish well to prevent the oatmeal from sticking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
