How to Make Baked Oatmeal

Monday, January 4, 2016

Baked Oatmeal

Oatmeal in winter time is a favorite at our house. There’s nothing like coming in from a morning of chores to a piping hot, creamy bowl of oats and milk, sprinkled with brown sugar and topped with nuts and dried fruit. It’s a stick to your ribs kind of meal that keeps you going well into midday.

I have always enjoyed my oatmeal the old fashioned way. Cooked in a saucepan on the stove then spooned into a bowl and dressed with a variety of toppings. Never had I eaten it any other way. Well – not until a fellow blog friend introduced me to “baked oatmeal” that is.

If you’ve never heard of baked oatmeal before, think of it as a cross between an oatmeal fruit bar and traditional creamy oatmeal, in casserole form. It’s an Amish favorite because there are an endless number of ways to make it your own; there’s apple, raisin, walnut; banana, huckleberry, walnut; or our house favorite…pecan, blueberry. The recipe can be easily adapted to whatever you have on hand. And, the other good thing? It can be made ahead of time and reheated, perfect for a busy farmstead or a busy family. If there are any leftovers simply score them with a knife and put them in the fridge for a nutrient packed grab-and-go snack.


  • 2 cups regular rolled oats (not quick oats)
  • 1/2 cup pecan pieces, chopped
  • 1/3 cup brown sugar plus more for serving
  • 1 tsp. baking powder
  • 1-1/2 tsp. ground cinnamon
  • 1/4 tsp. fine sea salt
  • 2 cups whole milk
  • 1 large farm fresh egg
  • 3 tbsp. unsalted butter, melted and cooled slightly
  • 2 tsp. pure vanilla extract
  • 1-1/2 cups dried blueberries, cranberries or mixed berries


1. Preheat the oven to 375. Liberally butter an 8×8-inch square baking dish.

2. In a bowl, mix together the oats, all the dry ingredients, the ¼ cup pecans and 1 cup of fruit.

3. In another bowl, make the custard by whisking together the milk, egg, half the butter, the vanilla, and the maple syrup, if using it instead of brown sugar.

4. Mix wet mixture into dry and spoon into prepared baking dish. Slowly drizzle the custard mixture over the oats. Gently thwack the pan on the counter top a few times to make sure the milk penetrates the oats. Scatter the remaining berries and pecans over the top.

5. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top, spoon into bowls and eat as is or pour a bit of milk over the top. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

Although we love the pecan, blueberry version you may want to experiment to find your family favorite. For a bit of an upscale version try plump, amaretto-soaked golden raisins in place of the berries and sliced almonds in place of the pecans, or diced apples and walnuts for a truly seasonal flare.

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