Raspberry Almond Baked Oatmeal

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Serves: 6 Servings

  • 1½ cups rolled oats
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ¼ cup dry-roasted almonds, coarsely chopped
  • 2 cups of unsweetened almond milk (or milk of choice)
  • ¼ cup honey (or maple syrup)
  • 2 Tbsp olive oil
  • 1 tsp. vanilla
  • 1 cup fresh raspberries + more for topping

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine oats, ginger, salt, and chopped almonds.
  3. In a separate bowl, whisk together milk, honey (or maple syrup), oil and vanilla then add to oat mixture, stirring until just combined. Fold in fresh raspberries or berries of choice.
  4. Spread oat mixture into a prepared 8×8 (or 9×9) baking dish and bake for 30 to 35 minutes until oats have set.
  5. Remove oatmeal from oven and let stand for 10 minutes. Top with additional fruit and drizzle with a little honey or maple syrup if desired. Enjoy!

Nutritional Information
Serving Size: ⅙th of recipe • Calories: 211 • Fat: 8.7 g • Saturated Fat: 1.1 g • Carbs: 31.9 g • Fiber: 4.7 g • Protein: 4.4 g • Sugar: 12.6 g • WW Freestyle Points: 7

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