Baked Oatmeal Breakfast
Baked Oatmeal is very different from the stove top variety. The consistency is somewhere between a chewy granola bar and a cake.
I scooped a crumbly piece of baked oatmeal out of the pie dish and into my breakfast bowl. Topped with cold milk, fresh raspberries and pistachios, this breakfast was super filling, warm and satisfying.
- Preparing Time: 30 minutes
- Total Time: 35 minutes
- Served Person: 4
bake
breakfast
oats
american
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup butter melted
- 1/2 cup brown sugar
- splash vanilla extract
- 1/2 cup milk (any fat content will do)
- handful dried cranberries
- raspberries optional
- pistachios optional
- Carbohydrate 56.28978125 g
- Cholesterol 83.988125 mg
- Fat 12.99069 g
- Fiber 0.919949979148805 g
- Protein 2.15389375 g
- Saturated Fat 7.81855875 g
- Serving Size 1 1 Serving (93g)
- Sodium 208.99775 mg
- Sugar 55.3698312708512 g
- Trans Fat 1.03799425 g
- Calories 339 calories
Place a rack in the center of the oven and preheat oven to 350 degrees F. In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried cranberries. Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains. Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and serve.
