Product Options


Home » Recipes » Raspberry Oatmeal Dumplings
Share This:

Raspberry Oatmeal Dumplings

Finalist for the 2012 Spar for the Spurtle. High Fiber, Low Fat, Soy Free.


  • 24 oz frozen Raspberries
  • 1-1/2 cups Sugar
  • 1-1/2 cups Liquid (water, juice, lemonade or red wine)
  • 1 Tbsp Vanilla Extract
  • 2-1/4 cups Buttermilk Biscuit Mix *
  • 1-1/2 cups cold Milk
  • 2 tsp ground Cinnamon
  • 2 Tbsp soft Butter
  • 1 Tbsp Butter Flavored Granules
  • 2 cups cooked Steel Cut Oats *, cooked to package directions (include salt)

Crunchy Granola Topping (optional)



Step 1

In a heavy bottom stock pot, combine raspberries, sugar, liquid of choice and vanilla extract. Bring to a medium simmer.

Step 2

In a medium mixing bowl, gently stir together buttermilk biscuit mix, cold milk, cinnamon, soft butter, butter flavored granules, and cooked steel cut oats.

Step 3

Drop the mixture by large tablespoons into the simmering raspberry liquid allowing room in between each. Cover; bring to an easy boil for 7 minutes. Turn off heat and allow to cool slightly. Remove lid and allow to rest for 10 minutes.

Serve dumplings warm with ice cream or freshly whipped cream, fresh raspberries, mint, oat granola and cinnamon garnish.

Makes 16 servings.

Crunchy Granola Topping (optional)

Step 1

Combine oats, pecan pieces, sugar, cinnamon and salt. Toast in a dry heavy skillet until light brown.

Step 2

Add butter and molasses. Cook until it begins to get sticky and then turn off heat. Serve hot or at room temperature.


*Try our Gluten Free options to make this recipe Celiac-friendly.
Raspberry Oatmeal Dumplings

Servings: 16


(Not yet rated)

Products Used in this Recipe

Buttermilk Biscuit Mix

View Details »
Heart Health Month
Steel Cut Oats

View Details »
Heart Health Month
Thick Rolled Oats

View Details »
Baking Aids
Pecan Halves

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter