Baked Oatmeal

I am faced with an existential problem: Should I include a recipe we absolutely did not like and actually tossed out after we first tasted it. Sure why not, maybe our tongues were on vacation, maybe the air was foul, maybe we made a measuring mistake. Whatever, we didn't like it! Try Baked Oatmeal if you dare and let us know if you like it or toss it. 

Baked Oatmeal

New York Times

A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.

 

INGREDIENTS

Yield:6 servings

 

3       tablespoons unsalted butter, melted, plus more for greasing

2       cups milk (dairy or non-dairy)

1       large egg

¼      cup brown sugar, lightly packed

2       tablespoons maple syrup or honey, plus more for serving

1½    teaspoons vanilla extract

2       cups old-fashioned oats

1       teaspoon baking powder

1       teaspoon ground cinnamon

1       teaspoon kosher salt (such as Diamond Kosher)

1       cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)

½      cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)

 

 

PREPARATION

 

1.            Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.

2.            In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.

3.            Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using. Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

 

TIP

Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.