Warm breakfast casserole known as baked oatmeal is created with milk, oats, and other common ingredients. While instant or stovetop oatmeal has the consistency of a creamy porridge, baked oatmeal, like bread pudding, blends chewy, soft, and creamy textures in a single casserole dish. Berries and walnuts can be added for a crunchy topping and a juicy explosion, respectively. A texture lover's dream, this breakfast meal uses your oven to do all the work. In short, baked oatmeal is plain oatmeal with added texture. Try my baked apple cinnamon oatmeal cups or my baked chocolate chip oatmeal cups if you're searching for single serving quantities. Oatmeal can be baked in advance and reheated for a quick breakfast during the week. That's exactly what I've been doing, and my small daughter and the rest of the family adore it. The convenience is definitely appreciated by working parents!
One bowl, healthy, and gluten-free breakfast: Simple and healthful ingredients can be substituted in this baked oats recipe to accommodate any allergies or flavor preferences. The ingredients are combined in one big bowl, then poured into a prepared baking dish and baked. You require:
Oats: For an oat with a hearty and satisfying texture, I suggest whole old-fashioned style oats. If you avoid gluten, get GF-certified oats.
Use the type of milk you typically consume. With whole milk, almond milk, oat milk, coconut milk, skim milk, and any other type of milk in between, this baked oatmeal tastes delicious.
2 large eggs provide protein and help to glue the ingredients together. Have a reaction to eggs? Use additional bananas or applesauce.
Banana or Applesauce: Adds taste and serves as a binder. To replace the eggs, use more of either.
For the finest flavor, I advise using pure maple syrup, though other unrefined sweeteners like coconut sugar or honey also work. The dish is sweetened with 1/2 cup.
All are raised by baking powder!
A few Tablespoons of melted butter keep the dish from tasting rubbery. Replace with nothing lower in fat. Coconut oil that has been melted makes a great dairy-free alternative.
Salt, cinnamon, and vanilla all contribute a sweet, gratifying flavor.
Berries: I requested, you informed, and now I'm providing! For flavor, texture, and all-around deliciousness, add some fruit. Replace with a teaspoon of your preferred nut butter, a chopped banana, apple, peach, or pear, raisins, dried berries, or chopped raisins.
Use whole oats and bake your oatmeal for the BEST texture possible. You want a spoonful that is beautifully soft and juicy.
When making baked oatmeal:
In one bowl, prepared
Utilizes unrefined sugar
Not too sweet and filled with fruit
Warm and filling for hours.
Creamy, chewy, and soft
flexible in terms of flavors, allergies, etc.
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5 minutes for preparation
Time to Cook: 35 minutes
Time total: 45 minutes
Yield: 9 servings
Ingredients
Milk, either dairy or nondairy, 1 and a half cups (420 ml).
1/4 cup (4 Tbsp; 56g) melted and slightly cooled unsalted butter* 2 large eggs* 1/2 cup (120ml) pure maple syrup* 1/4 cup (60g) unsweetened applesauce or mashed banana
1 teaspoon baking powder, 3 cups (255g) old-fashioned whole rolled oats
1 teaspoon of cinnamon powder
1/4 teaspoon salt and 1 teaspoon pure vanilla extract
1 and 1/2 cups (225g) of mixed berries, fresh or frozen (do not defrost; see note).
optional for topping: 1/2 cup finely chopped pecans or walnuts
Instructions
Set the oven to 350°F (177°C) and place the rack in the lowest third of the oven. Use nonstick spray to coat a 9 × 9 inch or 11 × 7 inch baking pan. Any pan with a comparable size or shape will do, though an 8 x 8 inch would be inadequate. For a 9x13-inch pan, see the recipe's note.
In one large bowl, whisk together all the ingredients. Fill baking pan with mixture. Adding nuts on top is optional. (Or include into the oats.) We get a soft oatmeal as seen in the picture above after baking for 35 minutes, or until the center seems almost set. Bake oatmeal until center has set for drier and more solid baked oatmeal.
Before serving, let cool for five minutes. If preferred, serve with yogurt after scooping or slicing. For up to a week, firmly cover leftovers and store in the fridge.
Notes
For simple breakfasts throughout the week, bake the oats, let it cool fully, and then store it in the refrigerator. Reheat in the microwave or bake for 10 minutes with the cover on at 350°F (177°C). Bake and cool oatmeal before freezing. For up to three months, freeze securely covered. At room temperature or in the refrigerator, defrost. warm to your preference. When the baked oatmeal has cooled, I love to cut it into bars or servings and freeze each one for an instant breakfast. Put put one in a sizable freezer bag or container after wrapping it with plastic wrap.
Special tools: glass mixing bowls, a 9-inch or 11-inch baking pan, and a whisk
Don't: Avoid making oatmeal batter in advance. All the liquid will be absorbed by the oats! Combine everything in a bowl, then immediately bake. For an alternative, see the make-ahead directions above.
Eggs: Eggs serve as a binder and taste enhancer in the casserole. If necessary, you can substitute 1/3 cup unsweetened applesauce or mashed banana to replace the eggs.
Pure maple syrup has a fantastic flavor and makes baked oatmeal more moist, therefore I highly recommend it. Additionally, you might use honey, coconut sugar, or packed brown sugar.
What a great flavor, butter! Without it, the baked oatmeal may taste rubbery. Replace with nothing lower in fat. Coconut oil that has been melted makes a great dairy-free alternative.
Oats: For the greatest texture, use whole oats. Baking oatmeal becomes drier because quick oats absorb more moisture. Steel-cut oats should be soaked in milk for 20 minutes before the remaining ingredients are added. The bake time should be increased by a few minutes.
Add-ins: Try using the same quantity of chopped, peeled apples, peaches, pears, bananas, or other fruit in place of the berries. Or 1 cup of raisins, almonds, dried cranberries, or chocolate chips.
Nutritional information per serving (using the Spark Recipe Calculator with unsweetened applesauce and unsweetened almond milk): 227 calories, 8g of total fat, 34g of carbohydrates, 4g of dietary fiber, 15g of sugars, and 5g of protein.
If you don't have or don't want to use bananas, you can use 1 1/2 cups buttermilk, a half-and-half blend of yoghurt and milk, or a nondairy milk. At the very end, you won't need the 3 to 5 tablespoons of milk. However, you could discover that the dish tastes better without the banana if you also add 1 tablespoon each of melted butter or oil and sugar (brown, white, or a liquid sweetener).
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15 minute preparation time yields 8 to 10 pancake servings.
Ingredients
2 large, very ripe bananas (will make 1 to 1 1/4 cups of mashed bananas)
80 grams, or 3/4 cup instantaneous oats
1/4 of a teaspoon of kosher salt
(Optional) 1⁄2 a teaspoon of ground cinnamon
1 large egg
baking powder, 1 tablespoon
95 grams, or 3/4 cup full-grain flour
Whenever necessary, drink milk (3 to 5 tablespoons), dairy or otherwise.
To fry pancakes, use butter or oil.
Instructions
Bananas should be well mashed with a fork in the bottom of a big bowl. Salt and oats are added while stirring. After this, you can microwave the mixture for 30 seconds (just to warm it through) or let it sit at room temperature for 5 to 10 minutes to soften the oats, but you can also skip this step to preserve the texture of the oats. It functions in the methods mentioned above.
With a fork, thoroughly blend the cinnamon, egg, and baking powder. The batter thickness will depend on the size of the bananas, so for medium bananas, more liquid will be required to achieve a thick but not cookie-dough-like batter. Stir in the flour, then add milk as needed; I found 3 to 4 tablespoons to be about ideal.
Heat the griddle or frying pan to medium-low. Before putting the pancakes in mounds of 1/4 cup, add a liberal pat of butter or sprinkle of oil to the heated pan. You may be able to slightly flatten them if they are really thick. Cook the pancakes until bubbles start to appear on the surface and the undersides are just starting to become a light brown. Using a lower heat setting will ensure that the centres are set when the edges are the right shade of brown for these pancakes, which brown quickly. Repeat with the leftover batter. Eat immediately.
Summer peaches brimming with warmth, gooeyness, and a hint of cinnamon make up this decadent peach crisp dish. A crisp yet delicate oat and almond topping completes the dish. A dollop of melty vanilla ice cream can be added for the ideal treat for the end of summer.
Yogurt, which I used in place of half the butter, gives the food a lovely, subtle tang. Additionally, it has less sugar than usual because ripe, juicy peaches are already very sweet. Peaches that are frozen are not nearly as good. The peach season is in full swing, so while you still have the chance, fill your cart with fresh peaches. Greek yogurt and the leftovers make a delicious breakfast. That is unbeatable!
Confession: This recipe for peach crisp was originally intended to be a cobbler. I made that cobbler four times, but each time I wondered why I wasn't making a crisp instead of it instead of getting it just so.
Making crisps is very simple. They are consistently flawless. And, if you ask me, tastier. Any day I would choose a crisp over a cobbler. even over pie!
The complete recipe can be seen below, but here is a quick summary:
Sliced peaches, honey, arrowroot or cornstarch, vanilla extract, cinnamon, and sugar are combined in a baking dish.
Oats, almond meal, almond slices, coconut sugar or brown sugar, ginger, and salt are combined in a mixing basin.
When everything is thoroughly wet, combine the melted butter and yogurt, then spoon the mixture over the fruit.
Bake for about 30 minutes, or until the edges are bubbling and your kitchen is heavenly.
20 minutes to prepare
30 minutes for cooking
Time total: 50 minutes
8 servings in a yield.
Dessert Category: Baked American Cuisine Gluten-Free Diet
INGREDIENTS
Fruit Filling:
Peeled and thinly sliced 2 1/4 pounds of ripe peaches (approximately 5 to 6 peaches)
2 tablespoons of arrowroot starch or cornstarch and 1/3 cup honey
Vanilla extract, 1 teaspoon
1/2 teaspoon of cinnamon powder
Crunchy topping:
1 cup old-fashioned oats, if necessary certified gluten-free
1/2 cup lightly packed almond meal or flour
Sliced almonds in a cup
1/3 cup of packed brown sugar or coconut sugar
a teaspoon of ground ginger and a quarter of a teaspoon of sea salt
3 to 4 tablespoons plain yogurt (normal or Greek), 3 to 4 tablespoons butter, melted
INSTRUCTIONS
Set the oven's temperature to 350 °F.
How to make the filling Sliced peaches, honey, arrowroot starch, vanilla, and cinnamon should all be combined in a 9 by 9-inch baking dish.
How to make the topping Oats, almond meal, almond slices, coconut sugar, ginger, and salt should all be combined in a medium mixing dish. Yogurt and melted butter should be combined. Add up to 1 more spoonful of yogurt if the mixture feels dry and stir until evenly moistened.
Place spoonfuls of the oat mixture on top of the filling and, without packing it down, use your fingers to break it up and spread it evenly. Bake for about 30 minutes, or until the top is lightly brown and the filling is bubbling around the edges.
Before serving, let the crisp rest for 5 to 10 minutes. Serve with a serving of plain yogurt or vanilla ice cream.
NOTES TO MAKE IT VEGAN: I think you may use melted coconut oil or olive oil in place of the butter, yogurt, and honey. Use 4 tablespoons oil and up to 3 more until the topping mixture is thoroughly moistened.
Make IT TO NUT FREE: Leave out the sliced almonds and replace the oats and almond meal with 34 cup whole wheat flour. It won't be gluten-free anymore. If you want to keep it gluten-free, I believe you could use additional oats or oat flour for the almond meal (I haven't tried it; if you have, do share your experience!).
STORAGE RECOMMENDATIONS: This crisp should be kept covered in the refrigerator. It should be good for around 4 days.
CHANGE IT: Replace the peaches with any type of stone fruit or berry, weight for weight. It would be great to have cherries, plums, sliced strawberries, blackberries, or blueberries.
Serving Size 8 Amount Per Serving 271 Calories
Total fat 10.9g 14%
Fat Saturated 4.7g
0.2 g of trans fat
Fats with polyunsaturation: 0.7g
2.4 grams of monounsaturated fat, 0%
18.9 mg 6% cholesterol, 131.9 mg 6% sodium
40.2g of total carbohydrates, or 15%
Protein 5.4g 11% Dietary Fiber 3.5g 13% Sugars 29g
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