Raspberry Almond baked 7-Grain “oatmeal”
This baked “oatmeal” using Cream of the West Roasted 7-Grain takes only minutes to put together and can be baked ahead of time or made up the night before, refrigerated and baked just before breakfast. Delicious, satisfying and filled with heart healthy whole grains!
- 3 cups Cream of the West Roasted 7-Grain
- 1/2 cup packed brown sugar
- ½ tsp cinnamon
- ½ Tbsp baking powder
- ½ tsp salt
- 1/4 cup butter - melted
- 2 eggs
- 2 cups milk
- 1 tsp vanilla
- ½ cup raspberries – fresh or frozen
- 2 Tbsp sliced or slivered almonds
In a medium mixing bowl combine dry ingredients.
In a smaller bowl whisk together melted butter, egg, milk, and vanilla. Mix well.
Fold in half of raspberries and almonds, reserving half to sprinkle on top.
When ready to bake, lightly grease 9 x 9” baking dish. Spread batter evenly in baking dish. Sprinkle top with remaining raspberries and almonds. Pressing raspberries gently into batter so only tops are showing.
Bake at 375 degrees for 30 minutes.