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Fruity Baked Oatmeal

Fruity Baked Oatmeal

Fruity Baked Oatmeal

I’ve posted several baked oatmeal recipes and I can’t choose a favorite; I love them all!  When I made the strawberry rhubarb baked oatmeal. I loved it, but decided I’d like even more fruit in it. Three years later, I’m finally getting around to tweaking the recipe to get even more fruity goodness. It’s rhubarb season, now is the time!  I had both strawberries and rhubarb in my fridge.

I started out by choosing a different baked oatmeal recipe. I used the recipe I posted for peach cobbler baked oatmeal. That recipe didn’t have whole wheat flour or applesauce or oil in it. The cobbler recipe used butter instead. I always thought it had a richer taste to it. It would now be richer with lots of fruit!

Measure dry ingredients into a bowl

Measure dry ingredients into a bowl

I measured the oats, brown sugar, cinnamon, nutmeg, ginger, baking powder and salt into a large bowl.

Mix dry ingredients

Mix dry ingredients

I stirred the dry ingredients well and set the bowl aside.

Whisk together wet ingredients

Whisk together wet ingredients

In a large pitcher I measured the milk (I used 1 1/2 cups almond milk and 1/2 cup 2% milk), added two eggs and whisked until it was mixed well. I melted the 1/4 cup butter and slowly poured it into the pitcher as I whisked to prevent scrambled eggs.

Stir wet ingredients into dry ingredients

Stir wet ingredients into dry ingredients

I poured the wet ingredients into the dry ingredients and mixed well.

Add fruit, stir well and pour into 9 x 13-in pan.

Add fruit, stir well and pour into 9 x 13-in pan.

The fruit was cleaned and chopped and I stirred 2 cups each of strawberries and rhubarb and stirred again. I poured the oatmeal mixture into a 9 x 13-in pan I’d sprayed well. I sprinkled more brown sugar over the top and the pan went into the oven.  I set the timer for 1 hour.

At one hour it smelled heavenly but was still a bit wet and not yet browned.  The extra wet fruit probably was slowing the baking down.  I set the timer for 10 more minutes.

Bake 60-70 minutes or until golden brown on top

Bake 60-70 minutes or until golden brown on top

At 70 minutes the baked oatmeal was beautifully browned and smelled so good I wanted to face plant into the pan. I wisely let it cool.

Fruity Baked Oatmeal

Fruity Baked Oatmeal

The next morning I spooned some of the oatmeal into a bowl, topped it with blueberry yogurt and dug in.  Yum!  At other times I like to warm it in the microwave and add milk and a little more brown sugar.  The oatmeal is great warm or cold!  It will last for several days in the fridge.

Fruity Baked Oatmeal

  • Servings: 6-8
  • Difficulty: easy
  • Print
  • 3 cups old-fashioned oats
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cups milk
  • 2 large eggs
  • 1/4 cup (4 tablespoons) butter; melted
  • 2 cups diced rhubarb
  • 2 cups chopped strawberries
  • 1/2 cup brown sugar for topping
  • 1/2 cup pecans; finely chopped (optional)
Preheat oven to 350°F.

In a large bowl combine the oats, brown sugar, cinnamon, nutmeg, ginger, salt and baking powder.

In a separate bowl whisk together the milk and eggs. Slowly add the melted butter while stirring.

Pour the wet ingredients into the dry and stir until mixed. Add the fruit and stir again.

Spray or grease a 9×13-in baking pan. Pour oatmeal into the pan. Sprinkle with 1/2 cup brown sugar and the pecans if used.

Bake for 60-70 minutes, until a toothpick inserted in the center is dry and it is nicely browned around the edges.

Serve warm or cold with milk or yogurt if desired.  Lasts for 5-6 days in the fridge.

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