Raspberry, Orange, and Almond Baked Oatmeal

Yield: 6-8 servings

2 1/2 cups rolled oats

1/3 cup coconut sugar

1 tsp cinnamon

1/4 tsp allspice

pinch of salt

1 tsp baking powder

1 1/2 cups almond milk (or sub any kind of milk)

1 egg

1 tsp vanilla extract

1 tsp almond extract

1 orange, peeled, segmented, and chopped into small chunks

1 cup raspberries

1/4 cup sliced almonds

1. Preheat the oven to 350F. Line an 8x8 inch square pan with parchment paper.

2. In a large bowl, combine oats, sugar, spices, salt, and baking powder. Stir to combine.

3. In a separate bowl, combine milk, egg, vanilla, and almond extract, and whisk lightly to combine.

4. Pour the milk mixture into the oat mixture and stir gently until well combined.

5. Add in the chunks of orange and raspberries and gently stir.

6. Pour mixture into the prepared pan and smooth into a level layer.

7. Top with the sliced almonds.

8. Bake for 25 to 30 minutes, until golden, the milk is absorbed, and it feels slightly firm to the touch.

9. Leave to cool in the pan for at least 15 minutes.

10. Baked oatmeal can be served cold or re-heated in the oven or microwave. Store in an airtight container in the fridge for 3 to 4 days.

https://www.anniesnoms.com/2016/01/12/orange-and-raspberry-baked-oatmeal/