Baked oatmeal: one dish, eight breakfasts
Porridge you cut with a knife. Instead of a pan every morning, you bake one dish, cut it into squares and reheat them all week. The texture sits somewhere between a cake and a custard, and it is held together by egg, not flour. Two things decide the result: rolled oats, not instant, because instant oats collapse into mush, and baking powder, which keeps the mixture light rather than dense like a fruitcake.
Your own work in that: 15 min.
- Mixing 15 min
- Baking 35 min
- Resting 5 min
Step by step
0 / 5 doneMix the dry ingredients
Heat the oven to 180 °C (conventional). In a large bowl combine the oats, chopped walnuts, baking powder, cinnamon and salt. Mix them thoroughly — powder dispersed through dry oats leaves no bitter pockets later, and it is what makes the finished dish light.
Ingredients: 300 g rolled oats · 80 g walnuts · 2 tsp baking powder · 2 tsp cinnamon · ½ tsp salt
TipThick rolled oats hold their shape and keep their bite. Instant oats drink the milk in a minute and bake into a uniform, gluey mass.
Thick oats, walnuts, powder, cinnamonWhisk the wet
In a jug whisk the eggs with the milk, honey and the melted, cooled butter. Hot butter would scramble the eggs into fine threads that stay in the baked oatmeal as white lumps.
Ingredients: 600 ml milk · 2 pcs eggs · 4 tbsp honey · 50 g butter
Butter cooled before it meets the eggsCombine and pour into the dish
Pour the wet into the dry and stir with a spoon. It will look far too loose — that is correct; the oats drink the milk in the oven. Pour into a greased 22 × 30 cm dish and level it.
Arrange the fruit on top
Slice the apples thinly and arrange them overlapping on the surface, tucking blueberries between them. Fruit on top rather than stirred in caramelises and does not water down the middle.
Ingredients: 2 pcs apples · 150 g blueberries
Apples overlapping, berries tucked betweenBake 35 minutes
Bake 35 minutes at 180 °C, until the top is golden and the centre set and springy under a finger. If it still ripples, give it 5 minutes more. Rest 5 minutes before cutting so it firms up.
Golden top, springy centre
Before you start
Reheating
A square in the microwave for 60 seconds, or 8 minutes in a 160 °C oven. Serve with cold milk or yogurt — the contrast of hot and cold is half the pleasure.
Other fruit
Pears with ginger, raspberries with lemon, plums with cinnamon, bananas with cocoa. The rule: at most 500 g of fruit in total for this dish; with more, the centre may not set.
Vegan
Plant milk, coconut oil instead of butter, and instead of eggs 2 tablespoons of ground flaxseed soaked in 6 tablespoons of water for 10 minutes. The texture is a little denser.
How long it keeps
Up to five days in the fridge, covered. It also freezes cut into squares — from frozen they need 90 seconds in the microwave.
