Cinnamon, Berry + Pecan Baked Oatmeal
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This cinnamon, berry and pecan oatmeal will fill your house with the smell of toasting nuts and maple.
Even if you don’t usually like oatmeal (I don’t) you should give baked oatmeal a try. The edges are crispy, almost like the topping on a crumble, and the middle is custardy. It doesn't have the same texture as a bowl of porridge--and to me, that's a plus. Baked oatmeal is almost like a breakfast cake (one you can feel good about) and it's super adaptable: you can add pretty much anything that suits your fancy, like bananas, peanut butter, or even chocolate chips. This version calls for pecans, which are one of my favorite nuts when toasted. Here, they add little bites of crunch between bursts of berry.
The full recipe serves about eight, six if the crowd is really hungry.
I would say this is a brunch recipe, good for any holiday, but I made it on Monday morning. What away to start the week! We topped to each slice with a dollop of Greek yogurt, but for a special occasion, whip cream sure would dress it up nice. The mint leaf on top is optional, but I love how it freshens it up.
Looking for more brunch recipes to serve a crowd?
Caramelized sweet potatoes are a great side dish
This Denver Omelet Breakfast Casserole is grain-free and stuffed with peppers, cheese, and potatoes
Try these Banana Nut Waffles made with almond flour!
Get more ideas in the Foraged Breakfast eCookbook
Cinnamon, Berry + Pecan Baked Oatmeal
Serves: 8 | Total Time: 45 minutes
Ingredients:
- 3 tablespoons butter, melted and cooled
- 1/3 cup maple syrup
- 1 cup milk
- 1 cup whole milk yogurt
- 1 egg
- 2 teaspoons vanilla extract
- 2 cup rolled oats
- 1-1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup frozen mixed berries (I used blueberries and blackberries)
- 1/2 cup pecans
- To serve: yogurt & a spring of mint
Directions:
- Preheat oven to 375°F.
- In a large mixing bowl, combine melted butter, maple syrup, milk, yogurt, egg, and vanilla extract. Whisk to combine.
- Add oats, cinnamon, baking powder, and salt to bowl, and stir until a loose batter forms.
- Fold in 1/3 cup of pecans (reserving the rest for the next step) and 1 cup berries. Stir as briefly as possible — the berries may turn batter purple if over mixed.
- Scrape batter into a 9 inch x 9 inch glass baking dish and smooth into even layer. Arrange remaining pecans on the top of the oatmeal.
- Bake for 30 minutes, until edges are set and top is golden. Center will still be soft. Allow to cool 5 minutes, then serve on plates with a dollop of yogurt and mint leaves.
