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°F. 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 (or similar) 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.
Don’t have applesauce, add in an extra egg instead.