Adapted Recipe from Eating Purely by Elizabeth Stein
2 cups raspberries
2 cup almond milk
2 cup steel cut oatmeal
2 tbsp vanilla
2 tsp cinnamon
4 tsp maple syrup
Preheat oven to 350º 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 the skillet in the oven and bake for 12 minutes. Serve with maple syrup or almond milk drizzled on top.
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.