Fruit Nut Baked Oatmeal Recipes

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FRUITY BAKED OATMEAL



Fruity Baked Oatmeal image

This is my husband's favorite breakfast treat and the ultimate comfort food. It's warm, filling and always a hit when I serve it to guests. -Karen Schroeder, Kankakee, Illinois.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 9 servings.

Number Of Ingredients 12

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs, lightly beaten
1 cup fat-free milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional fat-free milk, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries. , Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Cut into squares. Serve with milk if desired.

Nutrition Facts : Calories 322 calories, Fat 13g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 492mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 3g fiber), Protein 7g protein.

BAKED OATMEAL



Baked Oatmeal image

A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.

Provided by Heidi Swanson

Categories     Berry     Fruit     Nut     Breakfast     Brunch     Bake     Fourth of July     Vegetarian     Blueberry     Tree Nut     Walnut     Oat     Summer     Party     Potluck     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 6 generously, or 12 as part of a larger brunch spread

Number Of Ingredients 12

2 cups/7 oz/200 g rolled oats
1/2 cup/2 oz/60 g walnut pieces, toasted and chopped
1/3 cup/2 oz/60 g natural cane sugar or maple syrup, plus more for serving
1 teaspoon aluminum-free baking powder
1 1/2 teaspoons ground cinnamon
Scant 1/2 teaspoon fine-grain sea salt
2 cups/475 ml milk
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons pure vanilla extract
2 ripe bananas, cut into 1/2-inch/1 cm pieces
1 1/2 cups/6.5 oz/185 g huckleberries, blueberries, or mixed berries

Steps:

  • Preheat the oven to 375°F/190°C with a rack in the top third of the oven. Generously butter the inside of an 8-inch/20cm square baking dish.
  • In a bowl, mix together the oats, half the walnuts, the sugar, if using, the baking powder, cinnamon, and salt.
  • In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.
  • Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.
  • 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 and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.

FRUIT & NUT BAKED OATMEAL



Fruit & Nut Baked Oatmeal image

In my part of the Midwest, baked oatmeal is a Mennonite specialty. My daughters are always delighted if we have leftovers for them to take home.-Fancheon Resler, Albion, Indiana

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 8 servings.

Number Of Ingredients 11

6 cups quick-cooking oats
4 teaspoons baking powder
1 teaspoon ground cinnamon
4 large eggs, room temperature
2 cups 2% milk
1-1/2 cups packed brown sugar
1 cup canola oil
1 cup shredded apple
1 cup dried cranberries
1/2 cup chopped walnuts, toasted
Additional 2% milk

Steps:

  • Preheat oven to 400°. In a bowl, mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and the edges are lightly browned, 35-40 minutes. Slice and serve with milk., Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer pieces to airtight freezer containers; return to the freezer. To use, microwave each piece on high until heated through, 1-2 minutes.

Nutrition Facts : Calories 816 calories, Fat 41g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 319mg sodium, Carbohydrate 106g carbohydrate (61g sugars, Fiber 8g fiber), Protein 15g protein.

FRUIT AND NUT OATMEAL COOKIES



Fruit and Nut Oatmeal Cookies image

Make and share this Fruit and Nut Oatmeal Cookies recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 38m

Yield 54 cookies, about

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 teaspoons finely shredded orange peel
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 tablespoons orange juice
3 cups all-purpose flour
1 3/4 cups quick-cooking rolled oats
2/3 cup dried tart cherries or 2/3 cup dried currant
1/2 cup finely chopped hazelnuts or 1/2 cup walnuts
2 cups powdered sugar, sifted
2 -3 tablespoons orange juice (enough to make drizzling consistency)

Steps:

  • In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
  • Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
  • Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  • Bake at 375° for 8 minutes or until edges are lightly browned.
  • Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
  • To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
  • To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

Nutrition Facts : Calories 126, Fat 4.8, SaturatedFat 1.7, Cholesterol 12.3, Sodium 49.8, Carbohydrate 19.7, Fiber 0.7, Sugar 12.2, Protein 1.6

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