Baked Oatmeal with Almonds and Berries
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Baked Oatmeal with Almonds and Berries
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Baked oatmeal with almonds and berries is a cozy, warmly-spiced, and healthy breakfast!
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Ingredients
- 4 tablespoons melted salted butter, divided
- 2 cups old-fashioned oats
- ½ cup slivered almonds, divided
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 cups milk
- ½ cup honey
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup sliced fresh strawberries
- ¼ cup fresh blackberries
- ¼ cup fresh blueberries
- ¼ cup fresh raspberries
- Optional, for serving: additional honey, dollop of Greek yogurt, dash of cinnamon, additional chopped nuts, additional fresh berries, or sliced banana
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Instructions
- Preheat oven to 375°F. Place 1 tablespoon of the melted butter in a 10-inch cast iron skillet or an 11 x 7-inch dish. Swirl it around or use a pastry brush to coat the skillet or dish with the butter.
- In a large bowl, whisk together the oats, ¼ cup of the slivered almonds, cinnamon, nutmeg, baking powder, and salt.
- In a medium bowl or large measuring cup, whisk together milk, honey, egg, 2 tablespoons of the melted butter, and the vanilla extract.
- Stir the wet ingredients into the dry ingredients.
- Arrange the sliced strawberries in the bottom of the buttered skillet.
- Pour the oat mixture into the skillet and spread in an even layer.
- Sprinkle blackberries, blueberries, raspberries, and remaining ¼ cup of almonds over top. Drizzle with remaining 1 tablespoon of melted butter.
- Bake until bubbly and set, about 35 minutes. Let stand for at least 5 minutes. Serve with optional toppings.
Notes
- Recipe adapted from Southern Cast Iron magazine.
- If you don't have a 10-inch cast iron skillet, you can bake this oatmeal in an 11 x 7-inch dish.
- Blueberry Baked Oatmeal: instead of using a mix of fresh berries, substitute with 1 ¾ cups of one type of berry (such as just blueberries or just raspberries). Sprinkle 1 cup of the blueberries in the bottom of the pan, and then sprinkle the remaining ¾ cup of the blueberries on top.
- Adjust the amount of honey to suit your personal taste. I like the casserole fairly sweet (but not over the top), but you can reduce the sugar by cutting back the honey if desired.
- Try other spices such as allspice, cloves, and ginger.
- Add raisins, dried cranberries, or chocolate chips for even more flavor.
- Use whole milk (or at least 2% milk). You need some fat in the custard for the best flavor and texture. If you don't like dairy milk, then coconut milk, oat milk, soy milk, and almond milk will also be okay.
- The cooking time will vary, depending on the size and type of your dish. For instance, oatmeal in a cast iron skillet, metal, or dark pan will bake much faster than oatmeal in a ceramic or glass pan. Just keep an eye on it and remove the dish when the outside of the oatmeal is golden brown and the inside is set.
- Garnish with plenty of toppings for more variety and extra flavor. A drizzle of honey, a dollop of yogurt or whipped cream, or a splash of warm milk or cream, juicy fresh berries, sweet sliced bananas, or even more crunchy nuts and a dash of cinnamon are all great options.
Nutrition Information
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Serving
1/6 of the recipe
Calories
385kcal
(19%)
Carbohydrates
51g
(17%)
Protein
10g
(20%)
Fat
18g
(28%)
Sodium
198mg
(8%)
Fiber
5g
(20%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 385kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Sodium | 198mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
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