Baked Oatmeal
Baked Oatmeal is very different from the stove top variety. The consistency is somewhere between a chewy granola bar and a cake. I scooped a crumbly piece of baked oatmeal out of the pie dish and into my breakfast bowl. Topped with cold milk, fresh raspberries and pistachios, this breakfast was super filling, warm and satisfying.
Baked Oatmeal is very different from the stove top variety. The consistency is somewhere between a chewy granola bar and a cake. I scooped a crumbly piece of baked oatmeal out of the pie dish and into my breakfast bowl. Topped with cold milk, fresh raspberries and pistachios, this breakfast was super filling, warm and satisfying.
- Carbohydrate 56.28978125 g
- Cholesterol 83.988125 mg
- Fat 12.99069 g
- Fiber 0.919949979148805 g
- Protein 2.15389375 g
- Saturated Fat 7.81855875 g
- Serving Size 1 1 Serving (93g)
- Sodium 208.99775 mg
- Sugar 55.3698312708512 g
- Trans Fat 1.03799425 g
- Calories 339 calories
Step-by-step
- Place a rack in the center of the oven and preheat oven to 350 degrees F.
- In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried cranberries.
- Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.
- Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and serve.
Stovetop porridge yields a soft, uniform gel, but baking oats in a dish creates a firm structure resembling dense cake. Whisking dry components like cinnamon, baking powder, and salt together first prevents pockets of leavening agent from clumping in the batter. Melt the butter and let it cool slightly before incorporating the egg; hot butter risks coagulating the protein prematurely. Combining wet and dry mixtures in separate bowls before merging them guarantees even distribution without overworking the oats. Pouring the batter into a greased nine-inch pie pan creates a shallow depth that ensures the center sets thoroughly within the twenty to twenty-five minute baking window. Omit dried cranberries and use whatever dried fruit sits in the pantry, keeping total volume consistent to maintain the correct moisture balance. Milk fat content alters the richness of the final crumb, though skim or plant-based alternatives set adequately with minor shifts in mouthfeel. Allow the baked dish to rest for five minutes after removing it from the oven to let starches firm up for cleaner portioning. Serve individual portions with cold milk poured over the top to contrast the warm, dense crumb structure.
