The weather is finally changing a bit here in Houston and I am still enjoying some variation of my baked oatmeal each weekday morning. If you’ve been reading this blog for a little while, 1. Thank you! 🙂 2. you’ve probably picked up on my affinity for all-in-one dishes. I like to get different flavors, nutritional value, and multiple textures into each meal and dirty as few dishes as possible. So, in transitioning this dish to a more “Fall” flavor palette, I did just that. This baked oatmeal has berries, nuts, apples, and of course a light orange color from pumpkin. I hope you’ll try it and let me know what you think.
1 honey-crisp apple, chopped
4 cups whole oats
3 rounded teaspoons canned pumpkin
1.5 tablespoons brown sugar
1 tablespoon maple syrup
1 palmful dried cranberries
About six walnuts, broken into pieces
1 large egg
1 2/3 cups milk (I used unsweetened almond)
4 tablespoons butter, melted and cooled
Dash of cinnamon
Dash of sea salt
Makes six servings.
Preheat oven to 350 degrees. Thoroughly mix all dry ingredients (oats, sugar, apple, walnuts, cranberries, cinnamon, and sea salt) together in a large bowl.
In a smaller bowl, mix together melted butter and pumpkin.
Add egg and whisk until mixed, then mix in milk and syrup (make sure syrup doesn’t just sink to bottom of bowl).
Pour dry mixture into a square baking pan and shake lightly to level it, if necessary.
Pour wet mixture over pan, covering all the dry. Use a fork to fully incorporate the two, ensuring there are no dry “pockets” in the pan.
Bake for 28 minutes or until top of oatmeal is firm (but not hard) to pressure. Refrigerate if using for a meal-prep. Keeps for about a week.
Please leave reviews and ask any questions below. Thanks!