Heidi Swansons Baked Oatmeal Recipes

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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.

OVEN BAKED OATMEAL



Oven Baked Oatmeal image

The recipe came from Heidi Swanson's book Super Natural Ever Day, and before that was published many years ago by Quaker oats as a similar baked dish. It is as Heidi said, sort of like bread pudding, pie and oatmeal for breakfast. I have cooked it for years for my grandkids going off to the school bus in the winter. It makes them...

Provided by JoEllen Fortenberry Ford

Categories     Other Breakfast

Time 50m

Number Of Ingredients 11

2 cups old fashioned oatmeal or gluten free oats
1/2 cup pecans, in pieces
1/3 cup honey or dark brown sugar
1 tsp. baking powder
1 tsp. cinnamon
2 cups milk
2 large egg or eggbeaters
3 Tbl unsalted butter
2 tsp. vanilla extract
1 1/2 cups frozen fruit such as berries, peaches. mangoes
2 bananas, sliced

Steps:

  • 1. Preheat oven to 375*. Butter or spray 8X8 inch square pan.
  • 2. In a bowl mix oatmeal, nuts, honey or sugar, cinnamon and a dash or two of salt.
  • 3. Slice bananas into layer on bottom of pan. sprinkle fruit on top of bananas. Poor dry ingredients on top. Gently poor milk on top of dry ingredients. Add left over fruit and /or nuts to top if you want it to look company good.
  • 4. Bake 35 to 45 minutes until turning golden. serve with extra honey or syrup. I always cook this the night before and heat up servings by request on school mornings. It's a very easy and flexible recipe. I change it around according to what is in the freezer or cupboard. Blueberry and bananas, or even raisins, is our favorite. we use honey, maple syrup, or brown sugar. We serve it with milk and butter on top. It always disappears quickly.

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