This baked oatmeal is the perfect, cozy breakfast on a chilly day and the sweetness of the raspberries is a wonderful compliment to the warm, cinnamon-y oatmeal (apparently I’m on an unintentional raspberry kick). However, lots of other fruits can easily be used instead – I would love to try fresh peaches the next time they’re in season! And I’ve used blueberries for this as well and it was just as tasty. We may try apple next, as we have a plethora of apples from a recent apple orchard visit.
Now, before we dive into the ins and outs of making yourself baked oatmeal, I first have to say that before this attempt, I had never had baked oatmeal and didn’t really know what about oatmeal would even require baking. I grew up with the delicious Quaker Oat instant packets that required a few minutes in the microwave and “ta da”, oatmeal! I associated oatmeal with – “instant”. Effective marketing, Quaker Oats.
So, when I opened my Seriously Delish cookbook (from one of my absolute favorite bloggers, Jessica, over at How Sweet Eats) and I saw this recipe, I knew it was moving up to the front of the recipe queue. For starters, Jessica talks about HER love of Quaker Oak instant oatmeal! Ha! A kindred spirit! And the recipe looked like one that would be the perfect recipe for a fall day and well, tis the season. I was sold.
This does take a little planning, but I promise you that it’s not a difficult breakfast to whip up for you, you and a roommate/spouse or even for a big group! I made this the first time for my husband and I and then proceeded to make it again a week later for Luke’s family. For the second attempt I used steel-cut oats and blueberries and the twist resulted in just as delicious oatmeal but with a bit more texture.
Enough about the ‘why’ of baked oatmeal, let’s get to the ‘how’!
I made a few tweaks to the original recipe that Jessica provides in her cookbook and I can’t wait to continue to experiment with this in the future. Possibilities are endless!
For the oatmeal:
- 1 1/2 cups old-fashioned oats (I’ve also done this with steel-cut oats and it’s super tasty, but has more texture than the normal oats route, so just know that in advance. But I definitely encourage you guys to try this too! If you’re like us, you’ll just go with what you have in the cupboard.)
- 1/2 cup loose packed light brown sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup canned unsweetened coconut milk
- 1/4 cup chunky applesauce
- 1 egg
- 1 1/2 tsp vanilla
- 1 Tbsp butter, melted
- 2/3 cup fresh raspberries
For the topping:
- 2 Tbsp browned butter
- 1-2 Tbsp coconut milk
- 2-3 Tbsp slivered almonds
How to Make:
If you’re anything like Luke and I, before you start making this breakfast you’re going to pour yourself a big, steaming cup of coffee. It’s the best way to make this recipe, I promise. While you’re sipping that java, preheat your oven to 350.
Grab a small baking dish or small casserole dish and spray it with Pam or whatever cooking spray you have in the cupboard. Set that aside for now.
Locate a large bowl and now begins the mixing and assembling of ingredients. First in are the oats, brown sugar, baking powder, cinnamon and salt. Whisk it all together.
Now, in a separate medium-sized bowl, whisk the coconut milk, applesauce, melted butter, egg and vanilla together.
Pour the melted butter into the wet ingredients and then pour the fully mixed wet ingredients into the dry ingredients.
Get all that?
Not too hard, right?
Last thing to do is grab your fruit of choice (we did raspberries, but as noted above, have also done blueberries and had this turn out just as delicious). Give the fruit a good rinse, chop them up if needed (like if using peaches, for instance) and then through ’em in with everything else.
Pour the oatmeal into a baking dish…
…and bake this for 25 minutes or so, or until the top is turning golden. However, while this is baking, you have a second task!
Browned butter. What the heck is that?! It’s glorious. That’s all you need to know. And you’re about to have some on your oatmeal.
In truth, it’s just normal butter that’s been cooked up to just enough of a temperature that these wonderful brown bits form in the bottom of the pan start to meld with the melted butter and this new toffee scent from the butter is wafting into your nostrils.
I learned how to make browned butter from Jessica’s instructions in Simply Delish and it is pretty damn simple. You heat the butter over medium-low heat (I go lower so I don’t accidentally burn it) and you whisk and whisk and whisk until the previously mentioned little brown bits start to appear in the bottom of the pan. Once you see those, you’re golden! (Haha, pun fully intended). Remove this from the heat and keep giving it a few more stirs and then, it’s ready to use!
I made only the 2 tbsp that were needed for the oatmeal, but you can always make a bit batch and store it for use down the road!
Once the baked oatmeal is done, pull it out and drizzle the browned butter over the top, drizzle the bit of the coconut milk too and then throw on the slivered almonds.
This is sooooo yummy and it will be a wonderful breakfast. It’s got all these great flavors with the coconut milk mixed with the caramel-y browned butter, crunchy and nutty almonds, tartness from the fruit and that classic oat flavor that is at the base of why we all love oatmeal. Such a simple dish when you think about it, oats and liquid, but this recipe kicks it up a notch and in the best way.
We ate ours with a fantastic Spicy Maple Sausage that my husband whipped up. I can’t wait to share his recipe with you all in a future post!