Raspberry Quark Baked Oatmeal

Light and fluffy baked oatmeal filled with raspberries and topped with almonds for your perfect easy breakfast!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast

Cuisine: American, German

Keyword: baked oatmeal, oatmeal, quark, Raspberry

Servings:

Calories: 339kcal

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!

This will keep in the fridge for up to 3 days and can easily be reheated for a simple and quick breakfast in the morning!