Jul 9, 2012

Fresh Fruit Baked Oatmeal


It's no secret that I love baked oatmeal.  It's one of my favorite ways to enjoy breakfast (and I always enjoy breakfast).  With all of the fresh fruit that is available in the summer, our fridge is practically overflowing with berries and other sweet fruits.  In an effort to make sure that it was all used and none went to waste, I searched for a way to incorporate it into breakfast.

I didn't have to search far because Annie had a great recipe just waiting for me to try!


I immediately doubled the recipe, having a hunch that we would love it, and I wasn't wrong.  Not only did we eat this for breakfast but I also ate it for dessert!

This is definitely something that I like to make ahead of time and then reheat when we want it.  It takes only a few minutes to assemble but it needs to bake for about 40 minutes and we really aren't that patient when it comes to mornings.  ;)

You can use any combination of fruit that you have around.  I've used blueberries, blackberries, raspberries, strawberries, pineapple, peaches, and bananas.  Mix it up and use what you  have around or what you love!


Baked Oatmeal
Printable Version

2 cups old-fashioned rolled oats
1 tsp. baking powder
1 ½ tsp. ground cinnamon
¼ tsp. salt
¼ cup maple syrup
¼ cup honey*
2 cups milk
2 large eggs, lightly beaten
4 tbsp. unsalted butter, melted and cooled slightly
2 tsp. vanilla extract
1 ripe banana, peeled and thinly sliced
2-3 cup fresh fruit (blueberries, strawberries, raspberries, diced peaches, etc.)

*You can use a combination of honey and maple syrup or ½ cup total syrup. I haven’t tried this with all honey.

1. Preheat the oven to 375˚ F and lightly grease a 2-quart baking dish; set aside.
2. In a medium bowl, stir together the oats, baking powder, cinnamon, and salt; set aside.
3. In a liquid measuring cup, whisk together the maple syrup, honey, milk, egg, butter, and vanilla.
4. Cover the bottom of the baking dish with the sliced banana and then top with half of the berries. Pour the oat mixture over the fruit evenly and then add the liquid ingredients on top of the oats. Sprinkle the remaining berries over the top.
5. Bake for 35-40 minutes, until the top is browned and the oats are mostly set. Let stand for10 minutes before serving.

adapted from Annie's Eats, originally from Super Natural Every Day by Heidi Swanson

25 comments:

Mjhoss said...

I to want my breakfast first thing in the morning. Quick and easy leftovers i love it. This sounds delish and I really like that it's also a dessert with a little whip cream or ice cream.

DB-The Foodie Stuntman said...

This is a great idea. Congratulations on making the foodbuzz Top 9!

WinoBeeroFoodo said...

Looks delish! I made a berry oatmeal crumble for dEssert one day last week but I'm excited to see a similar dish meant to be a whole meal!

Geraldine Saucier said...

This is a delicious breakfast.  I love the berries and peach combo.  Thanks for the great post and Congratulations on Foodbuzz Top 9:)

Kimberly said...

OH MY, this sounds absolutely heavenly!!!  Can't wait to try this, thank you for posting!  :)

Mariedingle said...

I cannot wait to make this on Saturday!! The fact that I can heat it up during the week makes me happy!!

Kacie Phillips said...

YUM!

Anonymous said...

This is a awesome recipe and super easy! My kids love this!!

felicia1283 said...

super delicious!

Liz Joiner said...

This is my absolute favorite baked oatmeal recipe! It is perfect with the fruit, natural sweeteners, and the texture is so much better than stove top oatmeal. Thanks for a great recipe!

Gabrielle said...

Hi, what is the consistency of this dish? Is it soft like a bowl of oatmeal or is it more like a bar?

RachelHossenlopp said...

It's more soft, definitely not like a bar. It's also not mushy like a microwaved bowl of oatmeal can be.

Gabrielle said...

Thank you very much.

Aamna said...

We can cut it in square pieces?

goodthymes said...

Hi Aamna. This oatmeal might be a little too loose to cut into squares. I usually scoop it into a bowl.

Cassie said...

I made this for breakfast on Christmas morning. Everyone loved it. It was so easy and delicious. We will definitely be making this again. Thanks for sharing this great recipe

diane said...

This looks delicious. What can I swap out for the whole eggs and unsalted butter to save the fat and cholesterol and eat vegan? Or can I just omit both and not alter the taste significantly? Thanks. Diane

goodthymes said...

Hi Diane. I'm not vegan so my answer may not be correct but I know that you can swap flax seed for eggs but I'm not positive on the amount. As for the butter, you could substitute coconut oil or just reduce the amount. I wouldn't leave either out completely, though.

lsha said...

I made this with steel cut oatmeal in the oven and it was delicious!! I am going to incorporate this into my Easter Sunday brunch. Then turn it into a dessert with ice cream later in the day!! Easy and delicious recipe!!

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Stefanie Wolf said...

I made this with steel-cut oats by accident. It's just kinda...chewy...needs whipped cream!

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