You can whip up the Raspberry and Almond Oatmeal Bake in the cooler morning hours. In about 30 minutes you’ll have a delicious breakfast with rich, red raspberries that are so much better now than the ones you find in the supermarket at other times of the year.
- 4 cups gluten-free old-fashioned oats
- 1½ teaspoons ground cinnamon
- 2¼ teaspoons baking powder
- ½ teaspoon salt
- 2⅓ cups almond milk or regular milk
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- ⅓ cup pure maple syrup
- 1 teaspoon lemon juice
- 3 cups fresh raspberries, roughly chopped
- ⅓ cup sliced almonds
Preheat the oven to 375º F. Put the oats, cinnamon, baking powder and salt into a medium bowl and mix. In a large bowl, add milk, brown sugar, granulated sugar, vanilla, maple syrup and lemon juice. Mix until sugar is dissolved, and then add the dry mixture to the wet mixture. Stir until combined and carefully mix in the chopped raspberries and almonds. Pour mixture into a greased 9 x 13-inch baking dish. Use a large spoon to even out the top of the mixture.
Bake for 25-30 minutes, until firm and cooked through. Enjoy oatmeal bake warm or cold and top with whipped cream and raspberries if desired.
Nutrition Analysis: 350 cal, 6 g fat, 0 mg chol, 200 mg sodium, 66 g carbs, 9 g fiber, 29 g sugar, 9 g protein.
Isadora Lassance lives in Tucson, Arizona, with her husband and their orange cat, Cheeto. A regular contributor to Gluten-Free Living, she also blogs about whole food and seasonal ingredients at shelikesfood.com.