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Tuesday, 19 April 2016

Raspberry Baked Oatmeal

I've tried a variety of baked oatmeal breakfasts, but most fell short in their overall flavor without adding a little extra maple syrup.  I wanted something that we could slice and freeze to pop into lunches or slice and refrigerate to take as on-the-go breakfasts.  This hits the mark!  Raspberries add that extra pop of flavor that many of the other fruits I tried lacked.  While we love this best warmed up, it's been devoured cold, too.  A fun rotation to add as another gluten-free breakfast idea (just use GF oats).   Enjoy!
A slice of raspberry baked oatmeal, ready to eat! 

Raspberry Baked Oatmeal

Preheat oven to 375 F.  Line an 8" x 8" pan with parchment paper.

Mix together:
2 cups whole oats (use gluten-free if Celiac or sensitive)
1 tsp cinnamon
1/2 tsp salt
1 1/2 tsp baking powder

Add and mix in:
2 cups milk (lactose-free or dairy-free options work, too!)
1/3 cup maple syrup
1 cup frozen raspberries

Pour into parchment lined pan.  Bake at 375 F for 35 minutes.
Raspberry baked oatmeal, ready for the oven.  Fresh from the oven and set to cool. 
Set pan to cool on wire rack.  The dish will thicken as it cools.  Best enjoyed warm.  Once cool, it slices nicely and can be refrigerated or frozen in individually wrapped bars or squares to warm up anytime for breakfast or snacks.  We've often taken it frozen with us to eat later, like a granola bar.  Technically, you can eat it with a little maple syrup on top, but I found with the addition of the sweet raspberries, it didn't need any! Enjoy!  

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