Oatmeal: Baked Raspberry

There’s so much to talk about today and I’m not ever sure where to start. This oatmeal, a cookbook giveaway…THIS OATMEAL!!!

First things first. Jessica’sbook is OUT on shelves you guys!!! Words cannot even express how genuinely excited I am for her. She is a powerhouse in the kitchen and in the blogging community so it’s no surprise that her book is completely spectacular. I’ve actually read every recipe and poured over every photo. It’s inspiring. Jessica’s memorable. I’m hungry.

The moment her book fell into my hands I immediately snatched a pad of post-its and marked easily 40 recipes to make. There’s SO many to choose from! With recipes like slow cooker short rib breakfast hash and BBQ chicken & sweet corn pizza OHHHH and pistachio cream cake with chocolate ganache {I die} you can clearly see what a tough job it was to pick one recipe to share with you. But my eyes, heart and stomach kept coming back to her raspberry baked oatmeal. And all of a sudden I had visions of sending my girls off to school, skipping home to make a cup of coffee and sitting down to this baked oatmeal.

So that’s exactly what I did.

It’s currently baking as I’m typing and my stomach is growling and I truly can’t take another second. There is 3 minutes left on the timer and it’s killing me, slowly. By the time I reach the end of this post I’ll have eaten a bowl or two and I’ve never been so excited to eat oatmeal. Ever.

This oatmeal has raspberries and coconut milk in it AND it’s topped with brown butter. For the love.

In a bowl measure and add in 1-1/2 cups old fashioned oats, 1/2 cup loosely packed light brown sugar, a teaspoon baking powder and then a 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Oh and only so you know I’m all about the Bob’s Red Mill extra thick cut oats… they’re my fave.

Whisk those together and scoot this off to the side.

In a separate bowl crack in one egg.

Give it a short beating…

…before adding in a half cup of light coconut milk. Liquid gold right there.

To that add in a half cup of applesauce. I used the unsweetened variety. I always have this on hand and use it in baking instead of oil. A lot.

Next, add in two tablespoons melted (not hot) butter.

Lastly add in a glorious teaspoon of vanilla.

Give it a whisk until blended.

Then pour it into the bowl with the oats.

Stir…

Until the oats are simply mixed in.

Add in 2/3 cup of raspberries.

Jessica notes that you can use whatever’s currently in season… Like blueberries, strawberries or mashed bananas! YUM!

Gently… and I mean GENTLY stir the raspberries in to the oatmeal. You want to keep the berries whole.

Pour the raspberry-oatmeal-goodness into a 2-4 person baking dish that was sprayed lightly with cooking spray {I used my Misto} and then slide it right on in to a preheated 350 degree oven to bake for 25 minutes.

Let it cool for what feels like a zillion years. Genuinely it’s a minute, two tops… but still it feels like eons.

Lean on in…you have to smell this!

I snuck a speedy bite of the oatmeal prior to brown butter and coconut drizzling and holy-oatmeal-dessert-wrapped-in-one-amazingness!

But a drizzle of brown butter AND coconut milk sends it over the top. This baked raspberry oatmeal was everything I hoped it would be. It’s not too sweet, not too cinnamon-y and the raspberries are bright and add only the right touch of tart.

I’m already looking forward to tomorrow’s breakfast because I’m most certainly reheating the leftover baked raspberry oatmeal.

If you haven’t already preordered yourself a copy of Jessica’s book Seriously Delish… then it’s your lucky day! One lucky reader will have a chance to win their particularly own copy! Simply simply fill out the form below and booyah! you’re set.

This book is fine and chocked-full of must-make and must-eat recipes. I can’t wait to cook my way through it and I only know you’ll love it too!

Enjoy! And if you give this baked raspberry oatmeal recipe a try, let me know! Snap a photo and tag me on twitter or instagram!