Raspberry Almond Baked Oatmeal


  • 1½ cups rolled oats

  • 1 tsp. ground cinnamon

  • ½ tsp. salt

  • ¼ cup dry-roasted almonds, coarsely chopped

  • 2 cups milk of choice

  • ¼ cup honey (or maple syrup)

  • 2 Tbsp olive oil

  • 1 tsp. vanilla

  • 1 cup Champlain Orchards organic fresh raspberries (+ more for topping)

  • Rovada Red or Pink Champagne Currants for topping


  1. Preheat oven to 350 degrees F.

  2. In a large bowl, combine oats, cinnamon, salt, and chopped almonds.

  3. In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.

  4. Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.

  5. Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!


  • To prep this recipe ahead of time, simply mix all of your ingredients together and place in a prepared 8×8 (or 9×9) baking dish, cover and refrigerate overnight. Then just pop it in the oven in the morning.

  • Make this a seasonal dish by swapping the berries and almonds with fresh chopped apples and pecans

  • This recipe will keep in your fridge for 3 to 4 days, just reheat in the microwave with a splash of milk for about 50 to 60 seconds.

| Adapted from Eat Yourself Skinny