There’s something homey and comforting about a baked oatmeal. Adding local seasonal fruits means this is adaptable. In the winter, I like to use pears or apples interchangeably and pair them with fresh cranberries.
This recipe, as written, works in an 8 x 8-inch square pan, but If you double it, you can fit a 9 x 13-lnch pan. Leftovers keep well covered in the fridge for a few days and are easy to reheat in a low-temperature oven. You can also measure out the ingredients the night before to help with assembly; I like to mix the dry ingredients together, drape a dish towel over the top of the bowl and leave it on the counter.
Other ingredients to consider: pears (winter) and local berries, especially raspberries (summer). Try adding a few tablespoons of flax meal, which is good for your brain, skin and mood because it's packed with omega-3 fatty acids. Consider other warm spices such as nutmeg, cardamom or cloves. You can also swap out whole milk and use any kind of nondairy milk if desired.—C.H.
Ingredients
- 2⅓ cups rolled oats
- ½ cup toasted walnuts
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon fine-grained sea salt
- ⅓ cup maple syrup
- 1¾ cups whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 3 apples, cored and sliced thinly
- 1½ cups cranberries or other berries, fresh or frozen
Instructions
Preheat the oven to 375°F and butter the inside of a baking dish. Set aside.
Mix together the oats, half of the nuts and the baking powder, spices and salt in a medium bowl.
In another medium bowl, whisk together the maple syrup, milk, egg, butter and vanilla extract.
Arrange the apple slices in a single layer on the bottom of the baking dish. Sprinkle of the berries on top. Cover the fruit with the oat mix. Slowly drizzle the milk mix over the oats. Gently tap the baking dish on the counter to remove any air bubbles and ensure that the milk distributes itself through the oats. Sprinkle the remaining berries and nuts on top.
Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let it cool. Sprinkle with powdered sugar if you want it sweeter, or serve with maple syrup.
