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Baked Oatmeal with fresh raspberries and pistachios

September 16, 2010 by Joy the Baker 131 Comments

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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.

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Filed Under: Breakfast, Fruit, Gluten-Free, Healthy, Nuts, Recipes

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Reader Interactions

Comments

  1. the husband

    October 1, 2010 at 10:30 am

    My wife made this last night. This morning I had to call her to ask what I should do with the brick of oatmeal sitting on the stove. Little did I know it would be the best breakfast I’ve had in a long time!
    Thank you!

    Reply
    • n82

      April 3, 2011 at 12:15 pm

      This was just a hilarious comment! :)

      Reply
  2. Amanda

    September 30, 2010 at 5:48 pm

    This is the best idea ever! I get excited about it the night before I’m going to have it for breakfast and that makes it much easier to get up early in the morning. It would be great with some warm applesauce. I found that the 9 inch pan seemed huge, though – it made a super-thin layer, which I thought would take away from the chewiness. I put it in a 6 inch pan which worked well.

    Reply
  3. Annie

    September 29, 2010 at 2:56 pm

    This oatmeal made getting out of bed in the morning a lot easier all last week! I reduced the sugar a bit and, after the first morning, heated my milk before pouring it on top. Pecans were the perfect complement.

    Reply
  4. michelle

    September 28, 2010 at 12:45 pm

    Ooooh…. I LOVE baked oatmeal! Haven’t made it in years though; thanks for the reminder!! :)

    Reply
  5. Naama

    September 26, 2010 at 1:37 am

    Having it with yogurt right now. Awesome!

    Reply
    • joythebaker

      September 26, 2010 at 11:45 am

      high five!

      Reply
  6. Karen

    September 23, 2010 at 10:48 am

    Just made this recipe this morning. YUM!!

    Reply
  7. Niamh

    September 23, 2010 at 1:38 am

    Joy, I made this last night and it was ah-may-zing. The thoughts of eating it for breakfast actually got me out of bed this morning! I was feeling autumnal so I topped it with a warm blackberry coulis. I’ve just devoured another warm bowlful, thanks for the great recipe!

    Reply
  8. Joanne

    September 21, 2010 at 1:58 pm

    I have never liked oatmeal for breakfast but always liked granola and oatmeal cookies. So when I saw a recipe for Baked Oatmeal I was sure I would love it and I made this and I love it. So happy to finally after all these years have a good healthy hearty breakfast that will take me until lunch. I add what ever frozen berries I have after cooking and it is so yummy. Thanks for the great recipe.

    Reply
  9. Betsy Gluten Free

    September 21, 2010 at 12:31 pm

    Wow. That’s my idea of a perfect breakfast. I tend to get “over-egged” on breakfast items so this will be a great gluten-free alternative, as long as I use GF oats. Thanks for sharing!

    Reply
  10. Amanda

    September 20, 2010 at 7:26 am

    Oh, thank you, this looks amazing! I’ve recently booked a recipe for pumpkin butter with granola over at Smitten Kitchen, and now I’ve bookmarked this one, and I’m going to combine them into one beautiful amazing breakfast…baked oatmeal, with pumpkin butter, and I will try putting some yogurt on there too.

    Here’s the pumpkin butter if anyone else is interested: https://smittenkitchen.com/2007/10/pumpkin-butter-and-pepita-granola/

    Reply
  11. Maryellen

    September 20, 2010 at 2:18 am

    This is my new morning Joy. Tossed in two handfuls of frozen mixed berries from Costco berfore baking and served warm with a scoop of plain yogurt and was so happpy. Thanks Joy……you’re the best.

    Reply
  12. Jessica

    September 19, 2010 at 9:15 pm

    I want to love oatmeal, but don’t do well with the goopy variety. This might be the solution. And perfect timing as my mom just gave me a ton of raspberries from her backyard.
    And I love your hardanger table runner! I grew up in a super Scandanavian little town in Minnesota, so all of my mom’s friends do this type of needlework. I haven’t made anything in several years, but you’ve just motivated me to start up a new project. :)

    Reply
    • joythebaker

      September 20, 2010 at 9:55 am

      really?
      i think this type of needlework is totally badass!
      i love it! my mom gave me a bunch of runners and place settings from my family. they’re really nice to have. now i just need to get her to teach me how to do this sort of art myself.

      Reply
  13. Natasha

    September 19, 2010 at 7:54 pm

    Once I get some regular oats I am going to try this. It looks so good and I bet it would be super delicious with apples!

    Reply
  14. Sues

    September 19, 2010 at 11:55 am

    Oh wow! This looks so much better than regular oatmeal to me!! :)

    Reply
  15. Sandy

    September 19, 2010 at 9:53 am

    Made it this morning – yummy! I usually make steel cut oatmeal mixed with a whole grain cereal from Red River – but this is a delicious change. Thank you for giving me tasty things to try, and making me smile.

    Reply
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