Updated 2.3.2020.
I love to make and eat baked oatmeal. Especially in the winter. It’s easy to make on a Sunday and reheat the rest of the week while at work. I got the idea for this combination of oatmeal ingredients in part by observing my coworker eating dried cranberries with peanut butter at her desk. At least I think that’s what she was eating; I wasn’t peering over her shoulder as she ate.
When making a baked oatmeal, the result is extremely dry – though, oddly, it’s not dry in a bad way. It almost reminds me of cooked granola. I’m not someone who likes dry baked goods. I like underdone cookies and super moist cakes and brownies. So it’s somewhat surprising to me that this dish actually tastes fine ‘dry.’
If you’d like to add some moisture to your bowl of warm baked oatmeal, you can add a quarter-cup of milk or half and half to turn this baked oatmeal into a more traditional style creamy stove-top (or microwave) oatmeal. I like mine with just a touch of milk. It’s like eating an baked oatmeal ‘bread’ pudding.
ingredients.
- ½ c. butter, softened
- ¼ c. white sugar
- ½ c. brown sugar
- ¾ c. chunky peanut butter
- 2 eggs
- 2 c. milk
- ½ to 1 tsp. cinnamon
- ½ tsp. salt
- 1 T. baking powder
- 3 c. regular or quick-cooking oats
- 1 c. dried cranberries
- 1 c. walnuts
- 2 T. Vanilla Sugar
- warm milk (optional)
directions.
- Beat together the butter, sugars, peanut butter and eggs. Mix in the cinnamon, salt, baking powder and oats. Beat well. Add the fruit, nuts and milk. Pour into a greased 3-quart baking dish. If using regular or rolled oats, you can cover with foil and refrigerate overnight or cook immediately.
- When ready to bake, preheat the oven to 350 degrees. Uncover the pan and sprinkle with vanilla sugar. Bake in preheated oven until browned on top and mostly firm, about 45 minutes. Serve hot with warm milk, if desired.
Recipe rating:
Food Snob 