Raspberry Almond Baked Oatmeal
Raspberry almond baked oatmeal features cacao nibs and is a filling, make-ahead meal
Servings: 9
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup slivered almonds
- 2 tablespoons cacao nibs
- 1/2 cup applesauce
- 1 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons maple syrup
- 1 cup fresh or 6 ounces frozen raspberries no need to thaw
Instructions
- Preheat oven to 375°F and grease a square baking dish or line a 12-cup muffin tin with papers.
- In a large bowl, mix together oats, baking powder, salt, and cardamom. Stir in almonds and cacao nibs, then mix in applesauce.
- In a small bowl, whisk together milk, egg, vanilla, and maple syrup. Stir into oat mixture.
- Mix in raspberries, breaking up larger frozen pieces, if needed.
- Pour mixture into prepared dish or divide among 12 muffin cups.
- Bake for 25-30 minutes for a square dish, or 18-20 minutes for cups.
- Serve immediately, or store in an airtight container for later.
