Have you ever baked oatmeal? I thought it the perfect experiment to use some of our blueberries we’ve frozen this summer. It is a wonderful breakfast if you can start it and have baking in the oven a little bit earlier in the morning. Everyone, including the non-oatmeal-eater, Bobby, enjoy it.
It is creamier and more indulgent than our regular oatmeal mornings. I adapted the King Arthur’s Whole Grain Baking recipe.
Baked Oatmeal
1 cup steel-cut oats ( I just used old fashioned oats instead)
4 tablespoons unsalted butter
4 cups water
3 cups old-fashioned rolled oats
3/4 cup loosely packed brown sugar (I used less)
2 cups blueberries (I omitted the ginger in the recipe)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
Preheat the oven to 350F. Butter a 9-inch square baking dish (I used one of my larger corningware dishes).
Place the steel-cut oats (skip this step if using old fashioned oats) and the butter in a large bowl. Bring the water to a boil, and pour over the oats. Cover and let stand for 20 minutes.
After 20 minutes, stir in the rolled grains, brown sugar, fruit, salt and spices. In a separate bowl, whisk together the eggs, milk, and vanilla. Stir into the oat mixture. Transfer to the prepared baking dish.
Bake, until the center is set, 35 to 40 minutes. Remove from the oven, and serve warm with milk or cream for breakfast, or warm with whipped cream, ice cream, or frozen yogurt for dessert.
Yields 16 servings.
I’m happy that my little video tutorial is ready to share tomorrow on printmaking! I can’t wait to share what we’ve been working in. Happy Monday!
the sleepy time gal
Mmmm….looks delicious and very versatile. You could probably substitute and kind of berries. I’m gonna try this recipe. Thanks for sharing. I will let ya know how it turns out. Have a great week.
You could really substitute any fruit. The original recipe calls for dried apples.
Looks Great I love oatmeal… can’t wait try this… but I guess I have to wait till it cools down a little…
or with ice cream for breakfast….
I’ve got a similar recipe, it works really well as a make-ahead overnight. I don’t know if that works with yours, but it cuts the morning cook time in half.
I’d love to have your overnight version. Pass it on, please!
I have been meaning to try this out. I guess I keep thinking it’s going to be like sticky, clumpy oatmeal (it’s not, right?). But it looks so darn good! I really should just make it already.
It is more of a creamy consistency which I love. There is a lot of flavor and once I dish it out into everyone’s bowl, I add milk (or rice milk for my littlest people). It is so rich and perfect with less of the sugar than called for.
[...] had some very satisfying days because of food. Yesterday I stood behind the counter all day: baked oatmeal for breakfast (the egg and butter and milk baked in make it heavenly!) and Annabelle and [...]