I came across a new way to make oatmeal, and I don’t think I’ll ever go back to the stove-top method. It’s so easy and I really like the texture and taste, which is much like baked rice or bread pudding, only healthier.
While it takes about 50 minutes in total, including prep, you can still enjoy this delicious breakfast on weekdays. It heats up very well in the microwave, and you can go about doing other things, as you don’t have to watch it!
The first time I made this, I found it quite sweet – 2 tbsp of brown sugar and maple syrup was excessive, and milk already contains sugar – 12 grams in 1 cup! The second batch, I used 1 tbsp each and it wasn’t enough. The 3rd time’s the charm … 1 ½ tbsp of both was just right. You can experiment to see what you like, in case you have a sweet tooth!
For added flavor, I’ve tried almonds, walnuts and pecans, as well as raisins and dried cranberries. Switch it up whichever way you like – this recipe is quite foolproof!
If you add milk to serve alongside the baked oatmeal, heat it in the microwave first. You don’t want to add cold milk to this hot and creamy goodness (H’s own kitchen note).
Baked Oatmeal with Maple, Brown Sugar and Toasted Nuts
Adapted from cbc.ca
- 1 ½ cups large-flaked oats
- ¼ – ½ cup toasted nuts (your choice)
- 1 ½ tbsp packed brown sugar
- 1 ½ tbsp pure maple syrup
- Ground cinnamon (I used ¼ tsp Saigon cinnamon or ½ tsp Ceylon cinnamon)
- Pinch salt
- 3 cups milk (your choice)
- Preheat oven to 350°F
- Grease an 8” square glass baking dish
- In a medium-sized bowl, mix oats, nuts, brown sugar, maple syrup, cinnamon and salt. Add milk and stir to combine
- Pour into prepared pan and bake for 40 minutes, until oats have absorbed the milk
- Serve with fresh berries, toasted nuts and hot milk