Baked Oatmeal
fromcooking.nytimes.comcooking.nytimes.com/recipes/1024736-baked-oatmeal
A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.
Ingredients
Instructions
Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.
In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.
Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.
Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.
Nutrition
- Calories
- 398
- Unsaturated Fat Content
- 9 grams
- Carbohydrate Content
- 55 grams
- Fat Content
- 17 grams
- Fiber Content
- 6 grams
- Protein Content
- 10 grams
- Saturated Fat Content
- 7 grams
- Sodium Content
- 416 milligrams
- Sugar Content
- 29 grams
- Trans Fat Content
- 0 grams
