Prior to working at The Chopping Block, I was a teacher. School started early; my days started even earlier. I arrived well in advance of the first bell to prepare and get set for the day. This schedule freed me from staying late and battling traffic at the day’s end. As a morning person, I do my best thinking in the morning. Part of fueling myself mentally and physically for the school day involved a substantial breakfast.
Research suggests that “breakfast is the most important meal of the day.” Studies emphasizing the importance of breakfast report the following findings. People maintain concentration for longer in the morning on days with breakfast than on days without breakfast. Without breakfast, attention, executive skills and memory are impacted.
I won’t argue with these truths, but I contest that “breakfast is the best meal of the day.” It is as fun to prepare and eat as any other. The versatility and creativity promoted for breakfast is showcased in this recipe for baked oatmeal. It was a hit at a recent post-Thanksgiving brunch. Whether or not you choose my recipe selection or find your own, here are some reasons baked oatmeal excels in the breakfast category.
It can be made in advance
Baked oatmeal can be made up to two days before and stored in the refrigerator. In the morning, just bake and enjoy. The leftovers store well in the refrigerator and freezer.
It is so versatile
While the recipe below has apples, dried cranberries, and walnuts, you can use what you like and have on hand: pears, pecans, raisins, blueberries, dried blueberries, bananas, or chocolate chips. The variations in mix-ins are endless and so are the seasonings. Garam masala would spice this dish up beautifully, as it does for granola.
As you create your personal variations, you can use the recipe below as a guide for quantities. Want to be fancier? Bake the oatmeal in ramekins so each guest gets an individual dish. Baked oatmeal is good cold, at room temperature, or warmed.
It can be made sweet or savory
Many recipes for baked oatmeal lean toward the sweet side. However, a savory version can be just as satisfying. Consider mushrooms and spinach with a topping of breadcrumbs, parmesan and butter… or how about sundried tomatoes, spinach, and goat cheese?
It is healthy
Eggs, fruit or vegetables, grains, and milk are key ingredients in all baked oatmeal recipes, which means it’s hitting all the main food groups. In addition, the nutritional elements in oatmeal can’t be understated.
It has many allergen-free possibilities
Oats are naturally gluten-free. Milk and egg substitutions can be made by using oat milk or almond milk. Good egg substitutes are applesauce, flaxseed meal, and an oat-based egg replacer. To get a good crunch without tree nuts, consider pepitas or sunflower seeds.
Baked Oatmeal with Apple, Cranberries and Walnuts
Scroll down for a printable version of this recipe
Serves: 6
Prep time: 25 minutes
Cook time: 35 minutes
Inactive time: 8 hours
2 large eggs
1 1/4 cups whole milk
2 teaspoons vanilla extract
1 teaspoon apple pie spice
1/4 teaspoon kosher salt
3/4 cup packed light brown sugar, divided
1 Tablespoon butter, melted, divided
2 cups peeled and diced apple (about 1 large apple)
3 1/2 cups uncooked old-fashioned regular rolled oats, divided
1 cup coarsely chopped walnuts, divided
1 cup dried cranberries, divided
1. Lightly coat an 8-inch square (2-quart) baking dish with cooking spray.
2. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl.
3. Add apple cubes, 3 cups of the oats, 1/2 cup of the walnuts, and 1/2 cup of the cranberries; stir to combine.
4. Pour mixture into prepared baking dish; cover with plastic wrap and refrigerate.
5. In a medium bowl, stir together remaining 1/4 cup brown sugar, 3 Tablespoons melted butter, 1/2 cup oats, and 1/2 cup walnuts. Cover with plastic wrap and refrigerate. Chill 8 hours or overnight.
6. Preheat oven to 350°F.
7. Sprinkle top evenly with oat-walnut topping mixture. Bake until mixture is set in the middle and topping is golden brown, about 35 minutes.
8. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries.
9. Cool 10 minutes, but serve warm.
With the new year around the corner, it’s a great time to resolve to eat a better breakfast and witness the results for yourself! And if grains like oats are your thing, consider signing up for Hands-on Build a Better Grain Bowl on:
And if you want to learn how to make other breakfast treats like Cinnamon Rolls with Cream Cheese Frosting, join us for an upcoming session of Hands-On How to Make Bread:
Baked Oatmeal with Apple, Cranberries and Walnuts
Ingredients
- 2 large eggs
- 1 1/4 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup packed light brown sugar, divided
- 1 Tablespoon butter, melted, divided
- 2 cups peeled and diced apple (about 1 large apple)
- 3 1/2 cups uncooked old-fashioned regular rolled oats, divided
- 1 cup coarsely chopped walnuts, divided
- 1 cup dried cranberries, divided
Instructions
- Lightly coat an 8-inch square (2-quart) baking dish with cooking spray.
- Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl.
- Add apple cubes, 3 cups of the oats, 1/2 cup of the walnuts, and 1/2 cup of the cranberries; stir to combine.
- Pour mixture into prepared baking dish; cover with plastic wrap and refrigerate.
- In a medium bowl, stir together remaining 1/4 cup brown sugar, 3 Tablespoons melted butter, 1/2 cup oats, and 1/2 cup walnuts. Cover with plastic wrap and refrigerate. Chill 8 hours or overnight.
- Preheat oven to 350°F.
- Sprinkle top evenly with oat-walnut topping mixture. Bake until mixture is set in the middle and topping is golden brown, about 35 minutes.
- Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries.
- Cool 10 minutes, but serve warm.
