It has been a little while since I shared a new baked oatmeal recipe. But this is a great time of year to make a warm, hearty and healthy breakfast so it seemed time to make another batch. Baked oatmeal is one of my favorite things to make with my little guy. The measurements don't have to be super exact, the techniques are not difficult and it is something he can more or less do on his own with a little direction.
All I have to do is tell him how many scoops of each ingredient and he can put the whole thing together. He loves the independence. It is a great way for him to work on his counting without knowing it as well. He got new cooking utensils for Christmas too, so it was a great opportunity for him to use he new measuring spoons and whisk.
Of course we love to eat the results as well. It seems a lot of baked oatmeal recipes are dense and chewy. We prefer our baked oatmeal to be almost a bread pudding consistency. It is hearty enough to hold together and be served in pieces, but still has a soft melt in your mouth feeling. You have to try it to believe it!
Fall Harvest Baked Oatmeal
1 cup milk
1/2 cup plain yogurt
1 cup rolled oats
1-2 cups chopped dried or freeze dried fruit, chopped (I used freeze dried apples and pears and dried cranberries)1/2 tsp salt
1/3 cup maple syrup
1 tsp vanilla
1/2 tsp cinnamon
1 tsp baking powder
- Preheat the oven to 350 F and grease an square baking dish.
- Whisk together the milk, yogurt and eggs.
- Stir in remaining ingredients.
- Pour into prepared pan and bake for about 35 minutes or until the center is just set.
- Serve warm, at room temperature or cold. If desired serve with a dollop of yogurt and drizzle of maple syrup.