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Baked Raspberry Skillet Oatmeal

A protein-packed breakfast to kickstart week 2 of our March Makeover! Our Ancient Grain Oatmeal blends with sweet, juicy raspberries + a dash of cinnamon, vanilla and maple syrup for an irresistible morning dish.

This week’s goal is to make your mornings count. Rather than pressing snooze on repeat, give yourself ample time to get ready, eat breakfast and get to work on time–stress-free. It will help you start the day off on the right foot and with a positive attitude. To save on time, plan your breakfasts ahead and have all of the ingredients prepped and ready to go. Here are three healthy breakfast recipes to enjoy this week!

Eating breakfast will boost your energy levels, your metabolism and your mood, while keeping you full until lunch time. If you start with a healthy breakfast filled with whole grains, fruits, vegetables, nuts and seeds–it will set you on a healthy track for the day.

Raspberry Skillet Oatmeal 2

Baked Raspberry Skillet Oatmeal


1 cup raspberries

1 cup almond milk

1 cup purely elizabeth Original Ancient Grain Oatmeal

1 egg

1 tbsp vanilla

1 tsp cinnamon

2 tbsp maple syrup


Preheat oven to 350°F. In a cast iron skillet over medium heat, add raspberries. Sauté for 2 minutes. Add almond milk, oatmeal, egg, vanilla, cinnamon and syrup. Stir to combine 3-5 minutes. Put in the oven to bake for 12 minutes. Serve with maple syrup drizzled on top.

New to our March Makeover? It’s not too late to join! Download the March Makeover Calendar today and follow along. Each week we will post a grocery list, recipes, nutrition and health tips for support and motivation!

March Makeover 2014

3 Comments Post a comment
  1. I just tried this for breakfast and it is DELICIOUS! Thank you so much for the idea; the cinnamon and maple syrup give it an aromatic scent and sweet flavour. Thank you 🙂
    Emma x

    March 14, 2014
    • That’s great! It’s one of our favorite dishes, along with pretty much anything else in a skillet. Thanks for letting us know!

      March 14, 2014
  2. Reblogged this on Gluten-free Fiend and commented:
    A marvellous breakfast/brunch dish. Thank you for the inspiration, Purely Elizabeth! x

    March 14, 2014

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