Baked Raspberry Oatmeal is such a glorious breakfast! Cinnamon vanilla oats studded with fresh raspberries drizzled with brown butter.
Course Breakfast & Brunch
Cuisine American
Keyword baked oatmeal, brown butter, coconut milk, oatmeal, raspberries
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 2
Author Laurie McNamara
Ingredients
1-1/2cupsold-fashioned rolled oats
1/2cuplight brown sugarloosely packed
1teaspoonbaking powder
1/2teaspoonground cinnamon
1/4teaspoonsalt
1/2cupcanned light coconut milkplus more for drizzling
1/4cupapplesauceI used unsweetened
1tablespoonbuttermelted
1large egglightly beaten
1teaspoonvanilla extract
2/3cupfresh raspberries
2tablespoonsunsalted butterbrowned
Instructions
Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.
In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.
In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.
Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.
Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.