fruit butter baked oatmeal
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Author: Marisa McClellan


  • 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.


Reprinted with permission from THE FOOD IN JARS KITCHEN © 2019 by Marisa McClellan, Running Press. Photography by Steve Legato.