I was first introduced to baked oatmeal at my favorite coffee shop in college. I did a google search, which was new at the time, and found the recipe over at Cooking Light. I’ve adapted the recipe over the years. It’s a blank slate. Add seasonal fruit and nuts/seeds as you please. While it’s perfect for the cooler months, it’s quite lovely on spring and fall mornings out on the back patio.
- 2 tbsp. unsalted butter, melted
- 2 c. old-fashioned oats
- 1/2 c. brown sugar, lightly packed
- 1/4 c. chopped nuts and or seeds
- 1 tsp. aluminum-free baking powder
- 1/2 tsp. flaky kosher salt
- 1 1/2 c. milk
- 1/4 c. unsweetened applesauce
- 1 large egg
- 1 c. fresh fruit (or 1/2 c. dried)
- Preheat oven to 375°. Melt butter in a medium sized bowl, and set aside to cool to room temperature.
- Combine oats, brown sugar, nuts/seeds, baking powder, and salt in a medium bowl.
- Into the cooled butter, whisk together milk, applesauce, and egg.
- Add milk mixture to oat mixture and stir well. Stir in fruit.
- Pour mixture into an 8-inch square baking dish and bake for 20 min.
- Serve warm.
• For an extra pretty presentation, sprinkle fresh fruit and colorful seeds (and cacao nibs) on top of the mixture before baking.