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.
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.
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.
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
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.
