Raspberry Baked Oatmeal
Ingredients
- ¼ cup unsalted butter
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups uncooked old-fashioned regular rolled oats
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- ¼ cup plus chopped toasted pecans, plus more for garnish
- 2 cups plain unsweetened almond milk
- ⅓ cup pure maple syrup, plus more for serving, if desired
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- 2 medium bananas, sliced 1/2-in. thick (about 1 ½ cups)
- 1 ½ cups fresh raspberries, from 1 [6-ounce] package, divided
- ¼ cup unsweetened flaked coconut
Preparation
-
1. Preheat oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. Melt butter in a small skillet over medium. Continue cooking, stirring constantly, until butter is browned and has a nutty aroma, 2-3 minutes. Pour butter into a large bowl; stir in cinnamon and nutmeg. Let cool for 5 minutes.
-
2. Stir together oats, baking powder, salt, and pecans in a medium bowl; set aside. Add milk, maple syrup, egg, and vanilla to cooled butter mixture; whisk to combine. Stir in the oat mixture.
-
3. Arrange bananas in a single layer on bottom of prepared baking dish. Sprinkle evenly with ¾ cup of the raspberries. Spoon oat mixture evenly over top. Sprinkle with remaining ¾ cup raspberries, then with coconut, and finally, garnish with a sprinkling of pecans. Bake until set and golden brown, about 35 minutes. Let cool 5 minutes.