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 " Cranberry Nut Bread" Oatmeal.
- 1 cup quick oats or 1 1⁄8 cups old fashioned oats
- 1⁄3 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg (optional)
- 1 dash salt
- 1 1⁄2 cups milk
- 1 teaspoon vanilla
- 1 egg
- 2 ripe bananas, mashed
- 1⁄4 cup coarsely chopped pecans
- 1⁄4 cup golden raisin (optional)
- 1⁄4 cup crushed pineapple (reduce milk if add pineapple due to added moisture, optional, optional) (optional) or 1⁄4 cup pineapple tidbits (reduce milk if add pineapple due to added moisture) (optional)
- 2 -4 tablespoons sugar (to create brulee topping) (optional) or 2 -4 tablespoons brown sugar (optional)
- 1⁄4-1⁄2 cup toasted pecans (optional)
- 1⁄2 cup sliced banana (optional)
- Preheat oven to 350°F.
- In large bowl, combine oats, sugar, cinnamon, nutmeg and salt.
- In medium bowl, whisk together the milk, egg, and vanilla. Stir in the mashed banana.
- Add the milk mixture to the oat mixture and stir until combined.
- Stir in the chopped pecans, golden raisins and/or pineapple.
- 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 and sliced bananas.
Based on the recipe as stated without using the optional ingredients, I found the oatmeal to be too mushy and more like traditional oatmeal than baked oatmeal (at least compared to the baked oatmeal recipe that I normally use). The flavor was good, though, so I made this a second time but reduced the milk by half and increased the oatmeal to 1 1/2 cups. It was no longer mushy, and I liked it a lot more. I will definitely make this again with the changes. This was a great way to use up frozen bananas and also tasted great with chocolate chips.
It was VERY SWEET, considering that I used less than 1/4 cup of sugar and two small bananas. I did not add any additional fruits or sugar to it after baking. I might skip the sugar entirely next time, but it is a good recipe for future use, I think it just needs to be tweaked to suit the tastes of those eating it. But considering that I LIKE sweet things, and that I found this too sweet, I think there's no need for additional sugar at all. In fact, I think you could use Applesauce instead of banana and still leave out the sugar unless you have very tart applesauce (I recommend making your own applesauce as well, it's very simple and the joy of cooking recipe is excellent). But this is an excellent beginning.
Yum! This got mixed reviews from my family (DS is currently anti-oatmeal and DH thought it a bit sweet) but we all agreed it should get all the stars for texture, health, and basic flavor. We don't like a lot of sugar in the morning so I cut it back to 1/4 c with no sugar garnish and honestly I wish I had reduced it more. The bananas add a lovely natural sweetness, so it might even work with just a tiny bit sprinkled on at the end. I forgot to reduce the milk in order to add pineapple so I skipped that, and since I don't care for cooked raisins I just sprinkled them on top of DH and DS's bowls along with the banana. I really enjoyed this; it is easy to prepare and quite tasty. Thanks for posting, swissms! I can't wait to try your other baked oatmeal recipes! Made for Best of 2010 tag.