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Easy Breakfast Baked Oatmeal

Prep 15 min
Total 55 min
Ingredients 14
Servings 6

This breakfast dish is magical! You can make it ahead of time and reheat a serving every morning. It'll stave off hunger and keep you energized until lunchtime. This technique for making baked oatmeal is similar to the way you make bread pudding. But instead of pieces of bread, you use oats. There are an infinite number of variations. You can add a wide variety of fresh and/or dried fruits to this dish. Taking a cue from apple crumble, which I love, I used a base of apples mixed with cinnamon, but I also add dried cherries and blueberries, chopped pecans and shredded coconut. It's almost a dessert, but I like to think of it as an oatmeal pudding. If you serve it with freshly squeezed orange juice, plain yogurt, pomegranate seeds, and a cup of hibiscus tea or coffee, you will have a complete breakfast in a matter of minutes for you and your entire family.

Ingredients

2 Granny Smith apples, peeled and chopped
1/2 teaspoon ground cinnamon
1 tablespoon raw sugar
1 1/2 cups oats
1/2 cup raw sugar
3/4 cup chopped pecans and shredded coconut
1/2cup dried cherries and blueberries
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
3 cups milk
1/4 cup melted butter
1 teaspoon vanilla extract

Directions

1

Preheat the oven to 325°F.
2

Combine the apples with the ground cinnamon and 1 tablespoon of raw sugar in a mold. Spread well in a single layer.
3

Meanwhile, combine oats, sugar, pecans and coconut, dried cherries, baking powder, ground cinnamon, and salt in a bowl.
4

In another bowl, mix the eggs, milk, melted butter, and vanilla extract. Pour this over the oatmeal mixture and blend well. Pour this mixture over apples.
5

Optional: sprinkle chopped pecans prior to baking.
6

Bake for 40 minutes. The oatmeal is ready when it looks slightly swollen and the center quivers a bit when you move the mold around. If you leave it much longer, it will become dry. Remove from the oven and let cool on a rack.
7

Serve lukewarm or cold with plain yogurt or fruit.

Use only pecans, only shredded coconut, walnuts, or Brazil nuts. Or you can use any combination of all of these.
Use golden or black raisins instead of dried cherries. You may also use dried Inca berries (aguaymantos).
Substitute the apple base for pears or peaches. If it's summer, use strawberries and raspberries. It will be divine!
If you substitute 1/2 cup of oats with 1/2 cup of cooked quinoa, the texture will be different but delicious.

No nutrition information available for this recipe

This breakfast dish is magical! You can make it ahead of time and reheat a serving every morning. It'll stave off hunger and keep you energized until lunchtime. This technique for making baked oatmeal is similar to the way you make bread pudding. But instead of pieces of bread, you use oats. There are an infinite number of variations. You can add a wide variety of fresh and/or dried fruits to this dish. Taking a cue from apple crumble, which I love, I used a base of apples mixed with cinnamon, but I also add dried cherries and blueberries, chopped pecans and shredded coconut. It's almost a dessert, but I like to think of it as an oatmeal pudding. If you serve it with freshly squeezed orange juice, plain yogurt, pomegranate seeds, and a cup of hibiscus tea or coffee, you will have a complete breakfast in a matter of minutes for you and your entire family.