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Golden baked oatmeal square topped with a swirl of Greek yogurt and fresh raspberries on a rustic wood table

Warm Baked Oatmeal with Greek Yogurt and Raspberries

A dense, egg-and-yogurt baked oatmeal with raspberries folded in and a scoop of Greek yogurt on top, hitting 30 grams of protein a serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 426
Ingredients Method Notes

Ingredients
  

Batter
  • 300 g rolled oats (3 cups); old-fashioned, not instant
  • 6 eggs large
  • 300 ml whole milk (1 1/4 cups)
  • 400 g plain Greek yogurt (about 1 3/4 cups); mixed into the batter
  • 60 g honey (3 tbsp)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 60 g chopped walnuts (1/2 cup); optional
  • 300 g fresh raspberries divided (200 g in the batter, 100 g reserved)
Topping
  • 480 g plain Greek yogurt (2 cups); for serving, spooned on after baking

Method
 

Baked Oatmeal
  1. Heat the oven to 175°C / 350°F. Grease a 9x13 inch (23x33 cm) baking dish with butter or oil.
  2. In a large mixing bowl, whisk the eggs, milk, 400 g Greek yogurt, honey, and vanilla extract until smooth.
  3. In a separate bowl, stir together the rolled oats, baking powder, cinnamon, and salt.
  4. Fold the dry ingredients into the wet ingredients until no dry oats remain. Fold in the walnuts and 200 g of the raspberries.
  5. Pour the batter into the prepared baking dish and spread into an even layer. Scatter the remaining 100 g raspberries over the top.
  6. Bake for 40 minutes, until the top is golden and the center reaches 160°F / 71°C on an instant-read thermometer. The middle should feel set, not wobbly, when you nudge the dish.
  7. Let the pan rest for 5 minutes before cutting into 6 squares.
  8. Top each square with about 80 g (roughly 1/3 cup) plain Greek yogurt and serve warm.

Notes

  • Check internal temp with a thermometer, don't rely on jiggle alone.
  • Use plain Greek yogurt only, flavored versions make it too sweet.
  • Rest 5 minutes before cutting so eggs finish setting.
  • Add yogurt topping fresh each time, it turns watery if it sits.