Raspberry Walnut Baked Oatmeal

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Within the last two years, a former co-worker turned our little band of foodies on to baked oatmeal, a concept we’d known nothing about but that has since been showing up everywhere.  The variations are endless and delicious and it’s a great way to start the day making enough for a quick breakfast for the rest of the week.

I hadn’t made it for a while yet it’s been on my mind, especially during these cold winter mornings.  So today, culling a myriad of suggestions from Pinterest and other sources, then surveying my ample pantry and freezer ingredients to see what I had available, I came up with this delicious recipe of my own. Enjoy!

Raspberry Walnut Baked Oatmeal                              serves 6

2 cups old-fashioned whole grain oatmeal

  • 1 1/2 teaspoon cinnamon
  • 1 1/4 teaspoon baking powder
  • 2/3 cup light brown sugar packed
  • 1 teaspoon sea salt
  • Mix dry ingredients together, set aside.  Preheat oven to 350 degrees.  Butter an 8×8 baking dish.  In a separate bowl mix together:
  • 1/3 cup melted butter
  • 2/3 cup milk
  • 1 egg
  • 1 1/2 teaspoon vanilla
  • Add to dry ingredients.  Fold in:
  • 1 2/3 cup fresh or frozen raspberries
  • 2/3 cup coarse chopped walnuts

Pour into baking dish.  Bake for 40 minutes. Allow to cool for 5-10 minutes.  Serve with or without milk.

Chef’s note:  you can substitute blueberries, strawberries, dates, dried apricots, pecans, almonds, almond or soy milk – you get it.  It is the ultimate easy way to use what you have on hand, what’s seasonal and what sounds good.

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