White Chocolate Raspberry Baked Oatmeal
White chocolate raspberry baked oatmeal basically tastes like a cookie in breakfast form. Talk about delicious! The almond extract adds the best flavor when paired with the creamy white chocolate and tart yet sweet raspberries. This is the perfect baked oatmeal for when you're wanting one that's a little sweeter. It's festive and pretty and great to share! I hope you love it as much as I do!
Servings: 6
Equipment
- 9x9 baking pan OR regular muffin tin
Ingredients
- 2 eggs
- ½ cup plain greek yogurt
- ½ cup maple syrup
- 1¾ cups cashew milk or any dairy or dairy-free milk
- 1 tsp vanilla extract
- ½ tsp almond extract
- 3 cups quick oats
- 1 tsp baking powder
- ½ tsp sea salt
- 1 cup raspberries fresh or frozen
- ½ cup white chocolate chips plus more for topping
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, whisk the eggs together. Add in maple syrup, yogurt, almond milk, vanilla extract, and almond extract.
- Once combined, pour in the oats, baking powder & sea salt. Mix until well combined. Mix in your raspberries and white chocolate chips.
- Pour into a greased 9x9 baking pan. You can also use another size baking dish, just adjust cooking times if needed. A regular 12 cup muffin tin works great too! Feel free to top with more raspberries and chocolate chips if you'd like.
- Bake for about 35-40 minutes until the center is set but still soft.
- Cut into 6-9 slices depending on your preference. I love serving mine with yogurt, fruit, and peanut butter! Enjoy!
Notes
For storing: Once cooled completely, store in the fridge for up to a week. Enjoy from the fridge or warmed up!
For freezing: Individually wrap slices with plastic wrap and then store in a freezer bag. To thaw, place in the fridge overnight and heat or eat cold in the morning!