I had never tried baked oatmeal until I made this raspberry version. Once again, I was up to my old tricks of shopping avoidance, and trying to make something to eat with what I had laying around. I always seem to have oatmeal on hand. Its a good staple.
These raspberries were nearing their prime so I knew had to use them up. A dessert was not going to cut it in terms of satisfying my hunger, so I thought perhaps a breakfasty item would be more appropriate (and less guilt inducing).
Eggs, oats, flax, almonds, fruit…….sounds healthy to me!
Throughout the course of a day, The Hubs and I ate the whole pan of this. A little for breakfast, a little for second breakfast (TM), a little sweet treat after lunch…..it was really, really delicious. I think the only thing that would have made it better would have been the addition of coconut. Drooooooooool.
Sometimes I feel like I’m on that show Chopped minus the weirdo ingredients. For example, if you look in my pantry right now you’ll find peanuts, dried hatch chiles, marshmallow fluff, canned beans, oatmeal (of course) and popcorn kernels. Ready, set, prepare a meal! My friends I’m traveling with tomorrow are in for one weird travel snack.
- ⅓ c. ground flaxseed
- 2 c. old fashioned oats
- 1 tsp cinnamon
- ½ cup brown sugar
- 3 oz package of sliced almonds
- 2 c. milk
- 1 egg
- 3 T melted butter
- ½ tsp vanilla extract
- 2 c. raspberries
- Preheat oven to 350 degrees
- In a large bowl combine flax, oats, cinnamon, brown sugar and almonds.
- In a medium bowl whisk together milk, egg, melted butter, and vanilla.
- Line the bottom of a square baking dish with 1 c. raspberries. Top with oat mixture.
- Pour the milk mixture evenly over the oat mixture then top with remaining raspberries.
- Bake for 25 minutes.