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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

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  1. Mary

    September 30, 2012 at 6:11 am

    Wow! This breakfast is delicious!!!!!
    I made this last night, then served it this morning by topping it with some milk and microwaving it for 30 seconds! Highly recommended!!!

    Reply
  2. HC

    February 5, 2012 at 7:29 pm

    I can’t wait to try this. The dish is beautiful, by the way. Can you tell me the pattern/manufacturer?

    Reply
  3. ~ J.

    November 4, 2011 at 10:15 pm

    I read all of the comments to see if it’s been said before, and for those who care to read mine I have two words and an idea for you: cheesecake crust. that is all.

    Reply
  4. Aletha

    July 23, 2011 at 12:24 pm

    I made this with steel cut oats, and it took twice as long to cook. I cooked it until it was firm in the middle, and it turned out great! When it cooled, it was sort of like chewy, sweet grape nuts when I put milk in it. I don’t know if that sounds good to anyone, but it was awesome!

    Reply
« Older Comments

Trackbacks

  1. My Kinda Oatmeal says:
    February 11, 2016 at 3:17 pm

    […] the brown sugar down to 1/3 of a cup. The original recipe is from Joy the Baker and can be found here. I have made only one real change. Since Zara usually eats this and I often make it in mini muffin […]

    Reply
  2. Counter Action: Baked oatmeal with pear and raspberries | In Which the Shadow Learns to Yodel says:
    October 19, 2014 at 9:04 pm

    […] (based on Joy the Baker’s baked oatmeal with fresh raspberries and pistachios) […]

    Reply
  3. My Kinda Oatmeal | Flour and Spice says:
    March 30, 2013 at 7:21 am

    […] the brown sugar down to 1/3 of a cup. The original recipe is from Joy the Baker and can be found here. I have made only one real change. Since Zara usually eats this and I often make it in mini muffin […]

    Reply
  4. Caro: Easy, Customizable, No-Bake Granola Bars | Cooking with Copy says:
    January 21, 2013 at 5:11 pm

    […] first thing I thought to make as I penned oats week onto my calendar was my favorite riff on her baked oatmeal. I take her recipe, dial up the cinnamon, and trade the dried cranberries, fresh raspberries, and […]

    Reply
  5. Pumpkin spiced baked oatmeal with orange, cranberry, and pecan | peas + carrots says:
    November 20, 2012 at 9:20 pm

    […] Okay, I’d seen several recipes over the past few months, namely from Joy Wilson of Joy the Baker (one of my favorite bloggers for years now), but had finally got off my duff to try this. Curiosity […]

    Reply
  6. REAL FOOD: Raspberry Almond Baked Oatmeal | zest&honey says:
    June 10, 2012 at 7:21 am

    […] Adapted from Joy the Baker […]

    Reply
  7. Menu monday! | Kait's Life says:
    March 26, 2012 at 9:37 pm

    […] Breakfast: Baked oatmeal  […]

    Reply
  8. Hello January! | More Than Mundane says:
    January 2, 2012 at 4:23 pm

    […] Make or Do: Other than finishing off my 32 Before 32 list (hopefully), I have some other fun projects planned, such as making a pom-pom garland, and trying out this baked oatmeal. […]

    Reply

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