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Baked Fruit Oatmeal

Recipes by Chef Steph

Chef Steph

Baked Fruit Oatmeal

Kickstart your day with this sweet and healthy combo!

ingredients

Baked Fruit Oatmeal
  • 1 1/3 cup - roughly chopped pecans
  • 4 cups - old-fashioned oats or quick oats
  • 2 teaspoons - baking powder
  • 1 1/2 teaspoon - fine-grain sea salt (or 1 teaspoon regular table salt)
  • 1 tablespoon - cinnamon
  • 3 1/2 cups - milk of choice (almond milk, coconut milk, or cow’s milk all work)
  • 2/3 cup - maple syrup or honey
  • 4 large - eggs
  • 6 tablespoons - melted unsalted butter, divided
  • 4 teaspoons - vanilla extract
  • 24 ounces - or 1 pint fresh or frozen blueberries (or 5 cup of your preferred berry/fruit, chopped into 1/2” pieces if necessary), divided
  • 4 teaspoons - raw sugar (optional)
  • - Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Prep time
10 minutes
Cook Time
50  minutes
Serves
6 to 8

Directions

  1. Preheat the oven to 375 degrees. Grease a 9X13 pan. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
  2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, and salt. Whisk to combine.
  3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter, and vanilla. Whisk until blended.
  4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
  5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
  6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
  7. Usually served warm, but it is also good at room temperature or chilled. I make this the night before so it’s a quick reheat in the morning. This oatmeal keeps well in the refrigerator, covered, for 4 days. Simply reheat individual portions in the microwave before serving.

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