I came across an exciting flavor of jam in the store, Bonne Maman‘s Apricot Raspberry preserves, and it insired me to make baked oatmeal with those fun flavors. I’ve made a fresh blueberry version before (see here) but this recipe takes baked oatmeal to a whole new level of flavor. Apricot and raspberry are two fruits that I often overlook, but boy are they delicious, and even more delicious when paired together like this!

The great thing about this recipe is that it gets its fruit injection from dried apricots and preserves, both of which are available and of great quality all year round! The jam gets warm and melty in the oven, giving every bite the perfect amount of sweetness. I also added some chopped almonds for some crunch in the otherwise velvety texture. 

Besides being a nutritious and protein-packed breakfast, it is also super filling, great for feeding a crowd, and slightly unexpected! Also, it is even better as leftovers, so make sure to make enough for the week and reheat yourself a slice every morning. 

1 banana

1/2 tsp vanilla

1/4 cup maple syrup

1 1/2 cups oats

1 tsp cinnamon

Preheat the oven to 350 degrees. Lightly grease a cake pan and set aside (I used a 9″ round, but 8″ square would work too). Mix together the flax seed meal and warm water in a small bowl and set aside for a minute to congeal. In a large bowl, mash the banana, and mix with flax egg, coconut oil, almond milk, vanilla, maple syrup, oats, cinnamon, and baking powder. Fold in two thirds of the chopped almonds and dried apricots. Pour the mixture into the prepared pan and top with a few dollops of raspberry apricot jam. Sprinkle with remaining almond and apricot bits. Bake in the oven for 20-25 minutes or until golden brown and firm. Let sit for 5 minutes to firm up even more. Cut into slices and serve!

Serves 6