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.