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Description
A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.
Ingredients
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3tablespoons unsalted butter, melted, plus more for greasing 2cups milk (dairy or non-dairy) 1large egg 1/4cup brown sugar, lightly packed 2tablespoons maple syrup or honey, plus more for serving 1 1/2teaspoons vanilla extract 2cups old-fashioned oats 1teaspoon baking powder 1teaspoon ground cinnamon 1teaspoon kosher salt (such as Diamond Kosher) 1cup berries or diced banana; 1/2 cup chopped, dried fruit; or a combination (optional) 1/2cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)
Directions
Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter. In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined. Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using. Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.
Notes
Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.
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