Berry Good Berry Baked Oatmeal
Scramble member Nancy Sidman shared this awesome baked oatmeal recipe with us, which she got from Heidi Swanson’s Orangette blog. We’ve tweaked it a tiny bit to decrease the steps, but are in love with this mostly because you could improvise in lots of different ways and it would still be equally as delicious.
- 2 Tbsp. unsalted butter melted and cooled slightly
- 2 cups rolled oats (use wheat/gluten-free, if needed)
- 1/2 cup walnuts, almonds, or pecans, chopped
- 1 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
- 1 cup fresh or frozen blueberries, raspberries, or blackberries
- 2 cups milk (I recommend whole milk for creaminess)
- 1/3 cup maple syrup
- 1 large egg
- 2 tsp. vanilla extract
- Preheat the oven to 375°F. Grease or spray an 8-inch square baking dish or 9-inch cake pan. In a small bowl, microwave the butter until it is melted and set aside to cool.
- In a medium bowl, combine the oats, nuts, baking powder, cinnamon, and salt. Mix well.
- Pour the oat mixture into the baking pan and scatter the berries evenly over the top.
- In the same medium bowl, whisk together the milk, maple syrup, egg, vanilla, and cooled melted butter. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of bumps on the countertop to make sure the liquid moves down through the oats.
- Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. Serve immediately, refrigerate for up to 3 days, or distribute into individual servings and freeze for up to 3 months. To reheat, microwave until warm.
Do Ahead or Delegate: Chop the nuts if necessary, make the dry ingredients mixture or fully prepare and refrigerate or freeze the dish. Tip: We indicate above that the oats you purchase should be gluten-free, if necessary. Oats are naturally gluten-free, but often times they are processed in facilities that also process wheat, rye, and barley, so in order to avoid the possibility of cross-contamination, it’s best to purchase oats that clearly specify on the package that they are gluten-free/have been manufactured in a dedicated gluten-free facility. Nutritional Information Per Serving (% based upon daily values): Calories 326, Total Fat: 17g, 25%; Saturated Fat: 5g, 26%; Cholesterol: 49mg, 16%; Sodium: 306mg, 13%; Total Carbohydrate: 39g, 13%; Dietary Fiber: 4g, 18%; Sugar: 18g; Protein: 9g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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