Baked Raspberry Oatmeal with Brown Butter
Warm, comforting baked oatmeal studded with tart raspberries and finished with nutty brown butter. This coconut milk version creates a creamy crumb with crispy edges, perfect for weekend breakfast or brunch. The brown butter drizzle adds rich, toasted depth that transforms simple oats into something special. Serve warm with extra coconut milk for a cozy, make-ahead breakfast that feeds a small gathering.
Ingredients
- 1 ½ cups old-fashioned rolled oats
- ½ cup light brown sugar, loosely packed
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup canned light coconut milk
- ¼ cup applesauce, unsweetened
- 1 tablespoon butter, melted
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- ⅝ cup fresh raspberries
- 2 tablespoons unsalted butter, browned
Instructions
- 1
Preheat oven to 350 degrees F.
- 2
Lightly spray a 2-4 person baking dish with cooking spray.
- 3
Combine oats, brown sugar, baking powder, cinnamon and salt in a large bowl. Whisk to combine.
- 4
In a separate bowl whisk together coconut milk, applesauce, melted butter, egg and vanilla.
- 5
Add wet ingredients to dry and mix until combined.
- 6
Gently fold in raspberries and pour into prepared pan.
- 7
Bake for 25 minutes until set and golden brown.
- 8
Cool for 1 to 2 minutes before serving.
- 9
Drizzle with brown butter and additional coconut milk.
Tips
Brown the butter separately in a small saucepan over medium heat, swirling occasionally until it smells nutty and foams, about 5-7 minutes. Use immediately for best flavor.
Fold raspberries gently at the end to prevent them from breaking apart and turning the batter pink.
For crispier edges, bake in a cast-iron skillet or ceramic dish rather than glass.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently in oven at 325 F for 10-12 minutes until warmed through.
Assemble through step 6 (after raspberries are folded in) and refrigerate overnight. Bake fresh in the morning, adding 5-10 minutes to baking time.
Serve warm directly from the baking dish. Top with brown butter drizzle, extra coconut milk, and optional toppings like chopped nuts, granola, or fresh berries.
Common Mistakes
Do not skip browning the butter separately; underbaked or burnt butter tastes flat or acrid.
Do not overmix after adding wet to dry to avoid tough, dense oatmeal.
Do not skip cooling for 1-2 minutes; the oatmeal will be too soft to serve cleanly.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use frozen raspberries instead of fresh?
Yes. Toss frozen raspberries in 1 tablespoon flour before folding in to prevent them from sinking and turning the batter pink. Do not thaw first. Add 1-2 minutes to baking time if needed.
How long will this keep and can I freeze it?
Refrigerate covered up to 4 days. Freeze baked oatmeal in an airtight container up to 2 months. Thaw overnight in the fridge and reheat gently in a 325 F oven for 10-12 minutes until warmed through.
What if my oatmeal is too dry or too wet?
Too dry: next time, add 2-3 tablespoons more coconut milk to the wet mixture or use full-fat coconut milk. Too wet: reduce coconut milk by 2 tablespoons or increase oats by 1/4 cup. Batter should be thick but pourable.