April 4, 2013 by Meg G.
This breakfast treat is kind of magical – just toss together the ingredients, pop it in the oven, and voila! – fancy, fluffy, fruity oatmeal. This makes about 5 or 6 servings, so you can make it for a weekend brunch (it would be a great potluck item) or, do as I did, and make it on a random week day. By the time I did the dishes and steeped my French Press, it was filling the house with the scent of apples, brown sugar, and cinnamon. Here goes!
Baked Oatmeal – adapted from Liana Krissoff’s Whole Grains for a New Generation
- 2 1/2 cups rolled oats
- 1/2 cup brown sugar
- 1.5 teaspoons cinnamon
- 1/2 teaspoon Penzeys baking spice
- 1 teaspoon baking powder
- pinch salt
- 1/4 cup dried cranberries
- 1/4 cup dried apples
- 1 Tablespoon minced crystallized ginger
- 1.5 cups almond milk
- 1 Tablespoon lemon juice
- 1 egg
- 1 teaspoon vanilla
- 1 Tablespoon butter (plus extra for the pan)
- Preheat oven to 350F and butter/spray a 8- or 9-inch square or round pan.
- Combine oats, brown sugar, cinnamon, baking powder, and salt in a large bowl. Stir in dried fruit and ginger.
- In a medium bowl, whisk together the milk and lemon juice and let sit for a few minutes. Then add the egg and vanilla and combine.
- Add wet ingredients to dry ingredients and stir until combined. Dot the top of the dish with diced up bits of butter.
- Transfer to prepared baking pan and bake until golden brown on the top, about 25 minutes. Serve hot with a bit of milk or half-and-half.
Since I’m not in the habit of having buttermilk or yogurt in the fridge (the original recipe calls for 1 cup milk and 1/2 cup plain Greek yogurt or 1.5 cups buttermilk), I made due with the old (almond) milk + lemon juice trick. I took Liana’s advice and added some additional fruit and crystallized ginger. I also threw in some Penzeys baking spice for a little more sweet-spice, which worked like a charm. With a bit of almond milk on top this was perfect for me, but Heather (who despises soggy oatmeal) prefers it just as it is.
While I’m not an expert on veganizing baked goods, I’m pretty sure it would be easy enough to find a suitable egg replacement and use a vegan butter on top (which keeps it nice and golden and not too dry, but could also probably be omitted in a pinch!).
This dish reheats like a charm, so keep the leftovers in the fridge for a hot, unprocessed breakfast in about 60 seconds. Take it to go and heat it up at work or linger with your morning cup of coffee or juice. Enjoy!