Recipe by swissms
For years I never ate oatmeal due to the "mushy" texture. After seeing a baked oatmeal prepared on FoodNetwork, it inspired me to come up with a few baked oatmeal recipes inspired by some popular baked goods. This oatmeal has a much more firm texture. Check out my recipes for Baked "Apple Oatmeal Raisin Cookie" Oatmeal and Baked "Banana Bread" Oatmeal.
Top Review by Sydney Mike
Well, although used all the ingredients you listed, I did change several of them, increasing them, actually! I used a full cup of dried cranberries, half a cup of pecans & a very generous teaspoon of the orange zest!, & we loved it all! A wonderful flavor combo for oatmeal! Thanks for this great keeper! [Tagged & made in Please Review My Recipe]
- 236.59 ml quick oats or 264.98 ml old fashioned oats
- 78.07 ml brown sugar
- 2.46 ml cinnamon
- 0.25 ml salt
- 78.07 ml dried cranberries
- 59.14 ml coarsely chopped pecans
- 354.88 ml milk
- 9.85 ml vanilla
- 2.46-4.92 ml freshly grated orange zest (optional)
- 1 egg
- 29.58-59.16 ml sugar (to create brulee topping) (optional) or 29.58-59.16 ml brown sugar (optional)
- 59.14-118.29 ml toasted pecans (optional)
Directions See How It's Made
- Preheat oven to 350°F.
- In large bowl, combine oats, brown sugar, cinnamon and salt. Add dried cranberries and chopped pecans.
- In small bowl, whisk together the milk, egg, vanilla and orange zest. Add the milk mixture to the oat mixture and stir until combined.
- Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.).
- Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.).
- Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans.