I first discovered baked oatmeal about a year ago at Christmas when my sister made it for breakfast. This year, we couldn't find her recipe but luckily we came across this one from Super Natural Every Day on a few different blogs. Baked oatmeal is a great way to make oatmeal for a crowd, and it's also fantastic leftover. I'm planning to make some to keep in my fridge for quick breakfasts throughout the week - it heats up well in the microwave and is great with a splash of milk on top. I also like that the recipe is easily changed up to accommodate whatever fruits and nuts you like or have in the house. For example, I'm a huge banana hater, so we subbed in chopped apple and peach. Frozen fruit works well here; just make sure it's chopped into bite-sized chunks before going into the pan.
Baked Oatmeal with Fruit and Nuts (adapted from Super Natural Every Day)
2 cups rolled or quick oats (not instant)
1/2 cup chopped walnuts, divided
1-1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2 cups milk
1/3 cup maple syrup
3 T butter, melted and slightly cooled, divided
2 tsp vanilla
Assorted fresh or frozen fruit (2-3 cups)
1. Spray an 8x8 pan with oil and preheat the oven to 375 degrees.
2. Stir together the oats, half the nuts, the cinnamon, the baking powder, and the salt. Set aside.
3. Whisk together the milk, eggs, maple syrup, half of the butter, and the vanilla.
4. Scatter half the fruit in the bottom of the pan (we used chopped apple and chopped peach for the bottom layer). Top with the oat mixture. Slowly pour the liquid ingredients over the oats and tap the pan a few times on the counter to make sure it's evenly distributed. Top with the remaining fruit (we used cherries and blueberries) and the remaining nuts.
5. Bake 35-45 minutes, until the top is browned and the oats are set. Remove from oven and drizzle with the remaining melted butter. Tent with foil and let rest about 10 minutes before serving. The baked oatmeal is delicious plain or with additional maple syrup.