Raspberry Almond Baked Oatmeal Casserole

Baked oatmeal is hearty, easy and most of all incredibly delicious, making it a fantastic recipe to make for and with the kid It can even be prepared the night before and baked off in the morning which makes it the perfect breakfast for sleepovers. And it even tastes delicious as leftovers, served chilled right from the fridge.

Raspberry Almond Baked Oatmeal Casserole

Serves 4-6


  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup slivered almonds
  • 1/2 cup semi-sweet chocolate chips
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup raspberries (or your favorite berry)


1. Preheat oven to 375 degrees. Spray a 10-inch glass pie plate (or a 10-1/2 by rectangular baking dish) with cooking spray.

2. In a large bowl stir together oats, sugar, baking powder, cinnamon, salt, almonds and chocolate chips. In another medium bowl, whisk together milk, egg, butter and vanilla extract. Add your wet ingredients to your dry ingredients and stir to combine. Gently fold in raspberries taking caution not to mash them up. Pour mixture into prepared pie plate/baking dish and bake for 30-35 minutes. Allow to cool for five minutes before serving.

TIP: To prevent a messy oven, set baking dish/pie plate onto a baking sheet before filling with oatmeal mixture.

Christina Stanley-Salerno is a mama, recipe developer, food stylist, photographer and blogger She loves cooking for and with her family. Life is hectic, but Christina is passionate about mealtime because she believes that family meals are the glue that holds everyone together. Creating simple, quick and healthy meals is her specialty and her trick to keeping the family meal a reality, even on busy weeknights.

Follow her on Twitter @TakeBackTables

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