Topped with a thin browned crust of toasted oats and flecked with cranberries, baked oatmeal has the appeal of a breakfast dessert. Even so, it is packed with wholesome ingredients. When drenched in milk, it makes a creamy porridge of oats that are nicely al dente in texture.
Baking from Bookmarks
This month I finally got around to trying a few of the recipes I carefully bookmark when I am looking through my favorite food blogs. One that struck my imagination hard was a recipe for Cranberry and Apple Baked Oatmeal.
I love the idea of baked oatmeal. I like to provide a homemade and nutritious choice for breakfast when when we have guests from out of town. Oatmeal seems like a great idea but I normally cook it on the stovetop and unless everyone is eating together it quickly gets lumpy and cold. Even fresh and warm my usual oatmeal is very plain. I think its safe to say that it appeals to almost no one except my husband and me.
This Baked Oatmeal jumped off the screen because it is so different. It looks almost like a cobbler. Topped with a thin browned crust of fruit studded toasted oats, it has the appeal of a breakfast dessert. Even so, it is packed with wholesome ingredients.
Baking the oatmeal in a casserole is also appealing. The hands on time to prepare Baked Oatmeal is minimal. Once the ingredients are put together the casserole goes in the oven. No further attention is needed until it is done and ready to eat. Having baked just long enough, the oatmeal has a smooth yet defined texture, avoiding the glutinous stickiness that is too often the predominant characteristic of oatmeal cooked on the stove. Nope, no mushy stuff here. Rather, when drenched in milk, it makes a creamy porridge with oats that are nicely al dente in texture.
Baked Oatmeal Again and Again…
I’ve made this recipe three times now! I have to admit I made it differently each time. In the final version I cut the butter in half and reduced the sugar by one third. That makes this Cranberry Orange Baked Oatmeal a bit less indulgent than the original recipe. I also changed the flavors around just a little. The recipe I settled on is reminiscent of the delicious Cranberry Pecan Cookies I made several times last month. I added orange juice concentrate, instead of apple butter, for a sweet-tart tanginess along with a little ginger and cardamom.
Then, to add a festive note that reminds me of a breakfast of “Porridge with Brown Sugar and Whisky” I had in the Cotswalds several years ago, I soaked the dried cranberries in a splash of whiskey to plump them before stirring them into the oats. I thought it was an inspired touch at the time (though you can use orange juice instead if you’d rather.) Or you can stir in a cup of chopped fresh cranberries instead, if you have them. They add a delightfully bright fresh tartness to the flavor.
Cranberry Orange Baked Oatmeal
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutes40
minutesTangy orange juice concentrate along with a little ginger and cardamom add spicy tartness to this Cranberry Orange Baked Oatmeal.
Ingredients
3 cups rolled oats
1/2 cup brown sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamon
2 eggs, lightly beaten
1/4 cup butter, melted
1 1/4 cups milk
1/4 cup orange juice concentrate (or orange juice)
1/3 cup dried cranberries (or substitute 1 cup chopped fresh cranberries)
2 Tablespoons whiskey (or orange juice)
1/4 cup chopped pecans or walnuts (if desired)
Directions
- In a small microwave safe container stir together the dried cranberries and whiskey or orange juice. Microwave on high for 30 seconds. Set aside. (Skip this step if using fresh chopped cranberries.)
- In a large bowl stir together the oats, brown sugar, salt, baking powder, ginger and cardamon.
- In a small bowl stir together eggs, butter, milk and orange juice concentrate.
- Add the egg mixture to the oat mixture. Stir to combine. Fold in the cranberries and nuts, if desired.
- Pour into a lightly greased 9-inch square baking dish. Bake at 350F for approximately 40 minutes.
- Serve warm with milk and brown sugar.
- Enjoy!
Notes
- Recipe Source: adapted from Cranberry and Apple Baked Oatmeal at The Ungourmet
This has become my go-to baked oatmeal recipe – My husband and I both LOVE it, and I often take it to breakfast potlucks. I have made it with blueberries and coconut; strawberry and candied ginger; grapefruit and spice, and many other variations.
The texture is perfect – dense enough that you can slice it into bars for a handheld on-the-go breakfast, while also light enough that you can drown it in milk for an indulgent breakfast.
oh…YUM…looks like we'll be having breakfast for dinner again!
I'm smiling! 😀 So glad you tried and liked my recipe! I am so addicted to this baked oatmeal!
This looks so hearty — what a perfect way to start the day! Can't wait to try it!
Baked oatmeal shows up at least once a week. I love the addition of the cranberries for that extra boost.
I love oatmeal and this recipe sounds fantastic.
Sam
I have a recipe (I blogged about it last winter) for a baked oatmeal that I got from New Seasons. It calls for blueberries, but cranberries and the orange flavor sounds very yummy. A little whiskey always adds something special too! The texture of these bakes is almost like bread pudding, which I love. Thanks for another great recipe!
I will have to try your baked oatmeal, mine always comes out wrong but it is from someone telling me to throw a pinch of this and that! Sometimes I need a recipe.
so you eat it with milk, eh? how interesting. this is new to me, but as a huge fan of the typical, mushy kind of oatmeal, i'm intrigued. thanks for sharing this, lisa!
I can only imagine the wonderful smell coming from that oatmeal!! WOW.
I am imagining how good this must smell!