Prep 5 mins
Cook 30 mins
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.
- 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)
- 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.
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]
I really love oatmeal and think this turned out quite tasty. I'm only giving it 3 stars because I had to make some changes after trying the Banana Bread version of this recipe and finding it just too dry. After looking up another Baked Oatmeal recipe that I really like, I made the following changes: 1 cup quick oats, 3/4 cup milk (made from powdered milk since I was out of fresh) and baking time reduced to 35 minutes for a large dish. I also subbed walnuts for pecans and left out the optional ingredients. The shorter cooking time made a big difference. It wasn't mushy (due to reduced liquid) but wasn't dry either. I love having the nuts included in the oatmeal and will throw them in whenever I make baked oatmeal in the future.
Delicious!! Loved the brown sugar with the cranberries. I didn't have any orange zest so I just added 1/4 tsp of orange juice and that gave it just a hint of orange flavor - perfect. As with your other 2 baked oatmeals I've tried, I halved the recipe and cooked it in 2 ramekins - ate one warm the day I made it, ate the other cold the next day. Wonderful both ways - thanks for sharing your recipe!