Baked Raspberry Oatmeal

BAKED RASPBERRY OATMEAL WITH BROWN BUTTER DRIZZLE

The best baked oatmeal on the planet. The end.

Yield: 2

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

INGREDIENTS:

1-1/2 cups Old-Fashioned Rolled Oats

1/2 cup Light Brown Sugar, loosely packed

1 teaspoon Baking Powder

1/2 teaspoon ground Cinnamon

1/4 teaspoon salt

1/2 cup canned Light Coconut Milk, plus more for drizzling

1/4 cup applesauce {I used unsweetened}

1 tablespoon Butter, melted

1 large Egg, lightly beaten

1 teaspoon Vanilla Extract

2/3 cup fresh Raspberries

2 tablespoons unsalted butter, browned

DIRECTIONS:

Preheat oven to 350 degrees. Lightly spray a 2-4 person baker with cooking spray.

In a large bowl combine oats, sugar, baking powder, cinnamon and salt. Whisk to combine.

In a separate bowl whisk together the coconut milk, applesauce, butter, egg and vanilla.

Add the wet ingredients into the dry and mix until the oatmeal is combined. Gently stir in the raspberries and pour into the prepared pan. Bake for 25 minutes or until the oatmeal is set and golden brown.

Cool for 1 to 2 minutes before serving with a drizzle of brown butter and coconut milk.
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