Baked Oatmeal with fresh raspberries and pistachios

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Did you know that Baked Oatmeal is a thing?

I had no idea!

I knew I could boil oatmeal on the stove top.  I knew that I could bake oatmeal into cookies… but I’ve never thought of baking up my breakfast oatmeal in a pie dish.

Huh… go figure.

Baked Oatmeal is the perfect thing to pack into your belly before going on a very expensive, fancy bath product shopping spree.  I write from experience.

Incidentally… I smell amazing right now. 

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This might look like your regular morning oatmeal getting ready for the boiling water on the stove top.

Except this time we’re mixing in eggs and baking powder and milk.

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And it’s not going on the stove top at all.  No standing and stirring.  No hot bubbling oatmeal leaping out of the pan to burn your arm.

It’s all baked.  Plain and simple.

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Baked Oatmeal is very different from the stove top variety.  The consistency is somewhere between a chewy granola bar and a cake.  It’s thick and a bit dry.  But wait!  Not dry in a bad way!  I promise.

I scooped a crumbly piece of baked oatmeal out  of the pie dish and into my breakfast bowl.  Topped with cold milk, fresh raspberries and pistachios, this breakfast was super filling, warm and satisfying.

I’d say it’s the best way to serve a hearty breakfast without slopping out gummy bowls of goopy oatmeal.  Kinda classy.

Baked Oatmeal Breakfast

adapted from allrecipes.com

serves four people

Print this Recipe!

1 1/2 cups old fashioned oats (the quick cooking variety will break down and get soggy)

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk (any fat content will do)

1/4 cup melted butter

1 large egg

splash of vanilla extract

handful of dried cranberries (optional)

fresh raspberries, milk and pistachios for topping.

Place a rack in the center of the oven and preheat oven to 350 degrees F.

In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt.  In a separate bowl, whisk together the milk, butter, egg and vanilla extract.  Add the wet ingredients to the dry and stir to incorporate.  Fold in the dried cranberries.

Pour mixture into a lightly greased 9-inch pie pan.  Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.

Remove from the oven, let cool for 5 minutes then spoon into serving bowls.  Top with milk, fresh fruit and nuts and serve.

130 thoughts on “Baked Oatmeal with fresh raspberries and pistachios

  1. Baked oatmeal is pretty big where I’m from (Lancaster PA). I grew up on it. :) Actually, I make it with 1/4 cup honey rather than 1/2 cup sugar– you should totally try it. And I add an egg! It definitely helps to keep it from crumbling. Lately I also soak the oats, milk, and melted butter overnight, then whisk in everything else in the morning. I think the texture’s nicer with soaked oats, plus they are easier on your stomach. Not quite so heavy. Enjoy your new discovery!

  2. OMG I had no idea. How come no one told me? I’m a freakin oatmeal fanatic, as anyone who reads my blog knows. I feel like this oatmeal would be really great with peanut butter. I’m pumped for this new addition to my life.

  3. Whoa! I certainly had no idea there was such a thing – I’m a total granola fiend, and oatmeal cookies are my favourite cookie. Suffice to say, I am an oatmeal nut. Last weekend I even made oatmeal walnut crackers! I seriously can’t wait to try this new way of oatmeal. Thanks :)

  4. Mmmmmmm. I noticed that in your directions you said “until lightly firm to the touch and no giggle remains.” Made my day. (Hahahahahha. The baked oatmeal was giggling!)

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