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Many of my recipes are inspired by another I see in a cookbook or online, and I try always to give credit to the source of my inspiration. For this baked oatmeal, the original recipe is so good, I really only made one change, which is to add cranberries. I don’t like very sweet for breakfast, so I find the tartness welcome. Otherwise the recipe as written by the Food Network Kitchen is one of my weekend standbys.

Baked oatmeal with berries is a genius, foolproof dish. It doesn’t take long to get on the table, if you want to put some together for a weekend brunch. Leftovers reheat beautifully for quick weekday breakfasts, and I find I like this recipe cold, too. And– you know this is my favorite part– you can customize the ingredients list to reflect what you have on hand. No almond milk? Regular milk, rice milk or hazelnut milk work nicely. No almond extract? All vanilla will do. No cranberries? Just substitute the same amount of another berry, or bananas work well. You can make this dish exactly what you want and it comes out great every time.

Baked oatmeal with blueberries and cranberries is delicious, healthful (I often leave out some of the brown sugar, when the blueberries are nice and sweet) and versatile, which makes it a five-star breakfast in my estimation. I love to make up a dish and bring it to a friend (with baking instructions) as a housewarming or welcome baby gift, or just as a nice gesture. It keeps in the fridge for a day or two before baking. Whether for you or a friend, a dish of this wonderful baked oatmeal should be on your shortlist of things to make soon.

baked oatmeal with blueberries and cranberries

Baked Oatmeal with Blueberries & Cranberries

(inspired by the Food Network Kitchen; makes about 6 servings)

For the oatmeal:

  • 1 2/3 c. unsweetened almond milk
  • 1 large egg, lightly beaten
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3 T. brown sugar (optional)
  • 1/2 tsp. kosher salt
  • 1 1/4 c. old-fashioned oatmeal

For the topping:

  • 1 c. frozen blueberries (or 1 1/2 c. fresh or thawed)
  • 1/2 c. frozen cranberries (or 1 c. fresh or thawed)
  • 2 T. melted butter or coconut oil
  • 1/3 c. old-fashioned oatmeal
  • 1/3 c. brown sugar
  • 1/4 tsp. cinnamon
  • 1/3 c. slivered almonds (optional)

Preheat the oven to 350 degrees. Lightly spray or butter a 2 qt. casserole dish or 8″ x 8″ baking pan, or similar.

In a medium mixing bowl, stir together the almond milk, egg, almond extract and vanilla extract. Add 3 T. brown sugar, if using, and salt and stir. Stir in 1 1/4 c. oatmeal until all is moistened. Pour this oatmeal mixture into your prepared pan.

Sprinkle the fruit evenly over the top of the wet ingredients and oatmeal mixture.

In a small bowl, melt the butter or coconut oil by microwaving for about 20-40 seconds. Stir in 1/3 c. brown sugar, 1/3 c. oatmeal, cinnamon and almonds, if using. Sprinkle this topping mixture evenly over the fruit.

Bake the oatmeal for 45 mins., until the mixture is lightly browned and all liquid has been absorbed by the oatmeal. Serve immediately, with a drizzle of milk (how I like mine) or honey (how my husband eats his), or a dollop of yogurt. Store leftovers tightly covered in the refrigerator; cut off a square and reheat, or try it cold.

Baked Oatmeal with Blueberries & Peaches: Replace the cranberries with 1 c. fresh sliced peaches and replace the cinnamon with nutmeg. Proceed as written.

Baked Oatmeal with Mixed Berries: Use 1 c. each fresh raspberries and blueberries and 1/2 c. sliced fresh strawberries for the fruit. Proceed as written.