When it comes to oatmeal, we prefer the health benefits and the texture of steel-cut or rolled oats. Sure, quick and instant oats exist, but they cook up to a bowl of mush, in our opinion. Baked oatmeal has been making the rounds online as a convenient do-ahead breakfast. In one fell swoop you can make enough to serve two for a few days – simply re-heat in the oven or microwave – and you can save time while getting the health benefits of a whole grain. Here is our version.
Image: Peter Muka
- 2 cups rolled oats
- ½ cup sliced almonds, divided
- ¼ cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups unsweetened almond milk, unsweetened soy milk or whole milk
- 1 large egg, whisked
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 cups blueberries, fresh or frozen, divided
- Preheat oven to 350°F. Coat a 9-inch deep pie plate with nonstick spray.
- Toss the oats, ¼ cup almonds, brown sugar, baking powder, cinnamon and salt together in a large bowl.
- Add the almond milk, egg, vanilla, almond extract and 1 cup of blueberries and stir well to combine using a large rubber spatula.
- Scatter remaining 1 cup blueberries in prepared dish. Scrape oatmeal mixture over the fruit, then top with the remaining ¼ cup almonds.
- Bake for about 40 to 45 minutes or until oatmeal is set; the mixture will be lightly browned. Serve warm or cool to room temperature, cover with plastic wrap and refrigerate up to 3 days.
- Serve with additional almond milk or even a dollop of yogurt.
- We have seen many recipes that add 2 to 3 tablespoons of fat – usually melted butter or liquid coconut oil – along with the milk. The inclusion will work, and does yield a richer dish, but we think it works just as well without the extra fat and calories.
- The almond milk will accentuate the almonds and almond extract in the dish and it is our preferred liquid. Almond milk labeling can be confusing. Try to find plain unsweetened, as opposed to unsweetened vanilla.
- We use a pie plate for our baked oatmeal because we always have one handy. Many recipes recommend an 8-inch square ovenproof glass baking dish, and that can be substituted if you wish. The only difference is ours cuts up into wedges; theirs into squares.