Baked Oatmeal Recipe

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.

Ingredients:

• 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

Directions:

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.

source https://www.dinnersanddreams.net/baked-oatmeal-recipe/