Baked Oatmeal with Raspberries
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Source: https://recipheon.com/en/recipes/breakfast/baked-oatmeal-with-raspberries
About this recipe
Baked oatmeal with raspberries is a soft breakfast casserole made with rolled oats, milk, raspberries, and egg. The oats set as they bake but should remain moist in the center, while raspberries add bright tartness. The egg binds the mixture so the oatmeal is easy to serve in portions. Avoid overbaking, which would dry it out and spoil its tender texture. Serve warm after a brief rest for a leisurely breakfast.
Ingredients
Servings: 4
120 g rolled oats
250 ml milk
120 g raspberries
1 egg
Steps
Preheat a conventional oven (no fan) to 180°C. Mix the rolled oats with the milk and egg.
Gently fold in the raspberries without crushing them excessively.
Transfer the mixture to a baking dish measuring about 20 × 20 cm and smooth the top.
Bake on the middle rack for 25–30 minutes, until the center is set and the top is lightly browned.
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