A hearty make-ahead breakfast for busy mornings
The first time I encountered baked oatmeal was at a bed-and-breakfast in Harrisburg, Pennsylvania. Studded with frozen blueberries, it managed to be simultaneously soggy and unpleasantly dry. However, I was intrigued by the concept of an oatmeal dish that could made over a weekend and sliced and reheated throughout the work week, so I got to work creating my own. The result is slightly cakey, and with a splash of milk, it microwaves beautifully.
- Nonstick spray or unsalted butter for pan
- 2 ½ cups rolled oats divided
- 1 cup chopped pecans lightly toasted
- ½ cup golden raisins
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 ¼ cups milk
- 2 large eggs
- 1 cup fruit butter
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 cup water
- Preheat the oven to 375°F. Spray an 8-inch/20 cm square baking dish with nonstick spray.
- Place 1 cup of the oats in a blender and pulse until the oats are broken down into a rough flour.
- Combine the oat flour in a large bowl with the remaining 11/2 cups of rolled oats and the pecans, raisins, baking powder, cinnamon, and salt.
- Place the milk, eggs, fruit butter, vanilla, sugar, and water in the same blender container (no need to wash). Blend until well combined.
- Pour the liquid from the blender into the oat mixture and stir together.
- Scrape the batter into the prepared baking dish. Bake until the edges begin to pull away from the pan and the top is golden brown, 40 to 45 minutes.
- Serve warm.