Toasty Baked Oatmeal
Paule Hible
To prep this delicious breakfast dish the night before, mix the oats, baking powder, salt, almonds, and apricots in a bowl; cover and let stand at room temperature. In another bowl, combine the milk, eggs, brown sugar, oil, and cinnamon; cover and chill. The next morning, just mix the two together, stir in the pear, and bake. Prep and Cook Time: about 1 hour.
How to Make It
Step 1
1
Preheat oven to 325°.
Step 2
2
In a large bowl, mix oats, baking powder, and salt. Stir in almonds, apricots, and pear.
Step 3
3
In another bowl, whisk together the milk, eggs, brown sugar, oil, and cinnamon. Pour over the oat mixture and stir to combine.
Step 4
4
Pour mixture into a buttered 8-inch square baking pan. Bake until liquid is absorbed and top is light golden, about 45 minutes. Spoon into bowls and serve warm.
Ingredients
2 cups regular rolled oats
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped almonds
1/3 cup chopped dried apricots
1 firm-ripe pear (8 oz.), rinsed, stemmed, cored, and chopped into 1/4-inch pieces
1 1/2 cups milk
2 large eggs
1/2 cup firmly packed brown sugar
3 tablespoons vegetable oil
1/2 teaspoon ground cinnamon
Directions
Step 1
1
Preheat oven to 325°.
Step 2
2
In a large bowl, mix oats, baking powder, and salt. Stir in almonds, apricots, and pear.
Step 3
3
In another bowl, whisk together the milk, eggs, brown sugar, oil, and cinnamon. Pour over the oat mixture and stir to combine.
Step 4
4
Pour mixture into a buttered 8-inch square baking pan. Bake until liquid is absorbed and top is light golden, about 45 minutes. Spoon into bowls and serve warm.
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