I have not always loved oatmeal, the texture used to really throw me off, it reminded me of wall paper glue with chunks (appetizing, I know). I have always enjoyed it baked in sweet treats but more recently, however, I have really begun to love it on its own. I was given this recipe a while ago and have finally gotten around to making it.
The first time I had baked oatmeal I wasn’t sure what to expect. I had it at this little bake shop and it was pure heaven, so sweet, rich, filling. I fell in love. This recipe does not replicate my first experience but provides a great starting point.
This version of baked oatmeal is a bit more firm than what I would typically like but had great flavor. I found it best warm and think a drizzle of warm cream would be great on top. As this cools you can definitely cut it into bars so it would be easy to transport if you wanted. If you are wanting an easy homemade warm breakfast this is a good starting point and can be easily adapted to suit your family’s likes. I do plan on making this again with some changes.
I used fresh raspberries this go around but next time I will bake in some cranberries or blueberries. I plan to increase the liquid a bit and add some more brown sugar to increase the sweetness. It was a tad too bland for my liking but that was easily remidied by adding a bit of sugar before serving.
All in all, this is a great starting point and has potential.
I rate this recipe a 7 as is.
Baked Nut Oatmeal
1 1/2 cups oatmeal (I used Quick Cooking)
1/4 cup brown sugar
1/4 cup maple syrup
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
2 TBS melted butter
1 tsp vanilla
1/2 cup chopped nuts (I used walnuts)
Preheat oven to 350.
Spray a 1 quart baking dish with PAM
In a bowl mix all dry ingredients. In another bowl mix all wet ingredients.
Add wet ingredients to dry, mix to wet. Pour into prepared pan. Sprinkle with nuts.
Bake 35-40 minutes until set.
Scoop into bowls, serve with fresh fruit.