Light and fluffy baked oatmeal filled with raspberries and topped with almonds for your perfect easy breakfast!
Fluffy protein packed baked oats with a German twist!
For much of college, I ate oatmeal every morning for breakfast; and to be honest I still do! But, sometimes it can get a little repetitive and it can be hard to get enough protein into a bowl of oatmeal. Quark is a European style cultured dairy staple; similar to greek yogurt but smoother and not as tart! I love the quark from Wünder Creamery, it is the most similar to what I enjoyed in Germany!
I am so excited about this recipe because it is fluffier than traditional baked oats, its gluten free, protein packed, and so delicious! It is loosely based on the traditional German dessert called Quark grießauflauf; which is a soufflé like bake with grieß – also known as Cream of Wheat. However, Cream of Wheat can be difficult to find, so I wanted to create a recipe using rolled oats which also makes this gluten free!
Tips for making Quark Baked Oats
- Briefly grind up your oats in a blender or food processor. We aren’t looking for oat flour, just somewhat finer than whole oats.
- Grease your ramekins or casserole dish for easier removal.
- This recipe can be made in a 7 x 4.5″ (I know a random size, but any small one) casserole dish or two 8 oz ramekins.
- Feel free to use any flavor of quark and any fruits you want to add in!
Ingredients for Quark Baked Oatmeal
- Rolled Oats: For this muesli I like to use rolled oats rather than quick cooking oats because they contain more nutritional value!
- Raspberry Wünder Creamery Quark: The quark is the base of this bake and adds lightness to the oatmeal.
- Egg: This recipe only uses one egg but it is separated so the egg yolk gets mixed with the quark and oats, while the egg white is whipped with the salt until stiff peaks are formed. The whipped egg white is what makes the baked oatmeal rise.
- Salt: Salt is in this recipe to balance out the sweetness.
- Raspberries: Fresh or frozen raspberries will work in this recipe. If they are frozen, there is no need to defrost them first.
- Sliced Almonds: While the almonds just go on top of the oatmeal before it is baked, they add a nice crunch to the oats! However, if you are allergic feel free to leave them out.
How to make Raspberry Baked Oatmeal
- Preheat the oven to 350 F.
- Blend the whole rolled oats until they are broken down – just before getting to the point of oat flour.
- In a medium bowl, stir together the oats, quark, and egg yolk. In a separate bowl whisk the egg white and salt until stiff peaks form. Gently fold the egg white into the oat mixture until fully combined.
- Grease the baking dish(es) and add in half of the batter. Spread half of the raspberries onto the batter, then pour the rest of the batter on top of the raspberries.
- Finish off with the remaining raspberries and sliced almonds.
- Bake for 40 minutes.
Raspberry Quark Baked Oatmeal
- 45 grams whole rolled oats lightly ground
- 250 grams raspberry wünder quark
- 1 egg separated
- 1 pinch salt
- 65 grams frozen raspberries
- 25 grams sliced almonds
Making the Batter
- Preheat the oven to 350 F.
- Grind up rolled oats in a blender or food processor until they are about the size of quick cooking oats.
- In a large bowl mix together the oats, quark, and egg yolk.
- Whisk egg white and salt until stiff peaks form. Gently fold the stiff egg white into the quark, oat, egg mixture, being careful not to deflate the egg white.
- Grease your chosen baking dish. Add half of the batter to the dish or dishes, then add a layer of raspberries, and top off with the rest of the batter.
- Finally, top the batter with the sliced almonds.
- Place it in the oven for 40 min – the baking time will not vary much depending on your baking dish. It should be golden brown and puffy.
- The bake will collapse as it cools but it tastes amazing either way. I recommend eating it soon after but you can keep it covered in the fridge for up to 3 days and reheat it in the microwave.
- To serve, I like to top it with a little more quark and some fresh raspberries!