Baked Oatmeal Recipe
In breakfast I trust. In a baked oatmeal breakfast I trust very much. Here is why.
Reason 1: I wake up excited knowing that I’m having it for breakfast. It gets me rushing out of bed and to the kitchen in a flash.
Reason 2: my daughter who would not normally touch oatmeal devoured her serving and asked for more! Behold her how eagerly she gobbled it up.
Reason 4: it is so delicious it tastes almost like dessert. I’ve been eating it for breakfast as well as in the afternoon.
Only con? Being so popular, it doesn’t last long. I made it twice in a week. My guess is I should start doubling the ingredients to make more of it. More, more, more of it, please.
And finally I’m happy to say that I’ve made peace with rolled oats. I don’t like them for oatmeal; they are normally too mushy for my taste but when baked in this recipe they keep a nice al dente texture and get a little crunchy on the surface, which I love.
BAKED OATMEAL WITH RASPEBERRIES AND APPLES
Yield: 4 SERVINGS
Prep Time: 10 MIN
Cook Time: 30 MIN
If you don't like coconut, use 1 1/3 cups oats instead of the suggested 1 cup oats and 1/3 cup coconut.
To double the recipe, simply double the ingredients, use a slightly larger pan and bake for the same amount of time.
1 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 teaspoon cinnamon
½ teaspoon baking powder
A pinch of salt
1 cup fresh or thawed frozen raspberries
1 medium apple, peeled and chopped into bite-sized pieces
1 cup milk
1/3 cup plus 1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ cup sliced almonds, optional
Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8x8 cake pan.
In a large bowl, combine the oats, coconut, cinnamon, baking powder and salt. Toss in the raspberries and chopped apple.
In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.
Add the milk mixture to the oat mixture and lightly fold to moisten the oats. Transfer into the prepared pan. Scatter the sliced almonds on top, if using.
Bake until the surface is golden and the oatmeal looks almost as set as a cake, 30 minutes. Let it cool a little.
Enjoy warm with your favorite breakfast drink.