Baked Oatmeal

I am obsessed with this baked oatmeal. This is the third time I've made it in the last two weeks. It makes about 4 large servings so I can have it for breakfast most days of the week and then not feel so bad about the egg sandwich I eat on the 5th day.


I found this recipe on Seven Spoons and I've made a few adjustments to the recipe. First, I use slightly less sugar, only 1/4 cup brown sugar. I've also used soy milk and almond milk in place of the regular milk.


The recipe notes that there is room for a lot of variations in the recipe, so I did make my own variations and plan to try others. The first two times I made it, I used about 1 cup fresh blueberries and 1/2 cup pecans. This time, I didn't have any fresh fruit, so I used 1/2 cup frozen blueberries, 1/2 cup frozen cranberries and 1/2 cup pecans. I want to try it with some sliced apples too. And I want to try it with the pepitas as well.


Baked Oatmeal
based on recipe from Seven Spoons

Butter or cooking spray to grease pan
2 cups rolled oats
1/2 cup chopped nuts (pecans or almonds or walnuts...)
1/4 cup pepitas (optional)
1/4 cup brown sugar
2 tsp flax seeds (I used ground flax seeds)
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp kosher salt (I used slightly more)
2 tablespoons unsalted butter
2 cups milk (regular, soy, or almond)
1 large egg
1 tsp vanilla
1 tsp maple syrup
about 1 cup fresh or frozen fruit (enough to cover the bottom of the pan)
About 1 tsp coarse sugar, for sprinkling on top

Preheat oven to 375ºF and grease an 8 inch round or 8x8 inch square baking dish and set aside.

In a medium bowl, combine the oats, nuts, pepitas, brown sugar, flax seeds, baking powder, spices, and salt. Set aside

In another medium microwave safe bowl, melt the butter. Set about 1 tsp of the butter aside, and then add the milk, egg, vanilla, and maple syrup to the remaining butter in the bowl. Whisk until combined and then set aside.

Spread the fruit in an even layer in the bottom of the greased pan. Lightly spread the oat mixture over the fruit. Then evenly pour the liquid mixture on top. It will look like too much liquid, but it will be absorbed during baking. Drizzle the reserved teaspoon of butter over top and then sprinkle with coarse sugar.

Bake for 35-40 minutes, or until golden and set. Cool slightly before eating. This can be stored covered in the fridge for about a week.