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 3: my husband who has his set, almost unbreakable breakfast preferences abandoned them suddenly for this oatmeal.
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 RASPBERRIES 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 egg
- 1 teaspoon vanilla extract
- ¼ cup sliced almonds, optional
Step 1: Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8×8 cake pan.
Step 2: In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Toss in the raspberries and chopped apple.
Step 3: In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.
Step 4: 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.
Step 5: Bake until the surface is golden and the oatmeal looks almost as-set-as a cake, 30 minutes. Let it cool a little.
Step 6: Enjoy warm with your favorite breakfast drink.