Baked oatmeal with quick oats, fresh blueberries, peaches, and diced apple. Sweetened with brown sugar and contains 3 entire cups of oatmeal. Warm, comforting and can be eaten for breakfast or a snack.
12 years ago, when I was a newlywed, I had hundreds of Taste of Home magazines. We also happened to live in a really small 500 sq ft apartment (poor college students!)
Because of our limited space I had to get rid of some of those magazine. I still remember sitting at the two person kitchen table, that quite literally took up the entire kitchen space, and combing through all the magazines and marking recipes I wanted to make or hold onto.
This fruity baked oatmeal happened to be one of those recipes. I have been making this oatmeal for over a decade, haha. Nothing makes you feel older than being able to say ‘decade’ when referring to marriage or baking. Or anything really 🙂
Whenever I make this I always think about our first few years in that teeny tiny apartment ♥
HOW TO SERVE BAKED OATMEAL
Our favorite way of eating baked oatmeal is by pouring some milk over it and garnishing with additional chopped fruit. If you really want to go all out, drizzle some heavy cream! Oh my goodness, there is nothing like it. Better than eating a chocolate cake if you ask me.
My kids like to have some milk poured into the bottom of the bowl and then put the oatmeal piece right on top of the milk.
You can also bake this oatmeal in a 9×13 baking dish so you end up with more of a bar type baked oatmeal. Doing it this way can make it easier to refrigerate them into Ziploc bags, making it an easy grab & go breakfast option. The cook time would have to be reduced for the larger pan. Start at 15-20 minutes and go from there.
You can also just eat a square of the baked oatmeal.
No matter how you choose, it’s delicious. Promise.
MY TIPS FOR MAKING THIS RECIPE
- I have only ever made the recipe as listed with the fresh blueberries, canned peaches, and an apple. I am sure you can substitute frozen fruit or other fruit for the fruits listed. But again, you’ll have to experiment as I have never done it myself.
- Cut the apples into small pieces! This is so important. Make sure the apple is chopped small, like the size of a black bean, so that they will soften up during the cook time.
- I always have those cups of diced peaches on hand cause my kids love them for a snack. I use one of those cups of peaches for this recipe. They are already chopped so after I drain them I add the peaches right into the batter. You can also use fresh peaches or canned peach slices that have been chopped.
- You could use regular old-fashioned oats in place of the quick oats in the recipe. I have only ever used the quick oats and we love that because they have a smaller, finer texture.
- I like to add some additional chopped peaches and blueberries to the top of the batter before baking. It makes for a pretty presentation.
- Chop up some extra fruit to garnish the baked oatmeal pieces with when serving.
- Use any milk you want for baking the oatmeal and serving. I have used all kinds in the baked oatmeal and for serving (even fat free) and it works well.
- 3 cups quick oats
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs, lightly beaten
- 1 cup milk
- 1/2 cup (1 stick) butter, melted
- 3/4 cup peeled, chopped apple (about 1 small apple)
- 1/2 cup fresh blueberries
- 1/2 cup fresh or canned peaches, chopped
- additional milk and chopped fruit for serving
Preheat oven to 350 degrees. Spray an 8x8-inch baking dish with cooking spray.
In a large mixing bowl, combine oats, brown sugar, baking powder, salt, and cinnamon. Stir with a wire whisk to break up clumps.
In a separate smaller bowl, add the lightly beaten eggs (I crack the eggs into the small bowl and just use a fork to mix), milk, and melted butter. Stir with a whisk.
Add the milk mixture to the oatmeal and stir together until everything is combined. Add the fruit and gently mix together.
Spread the oatmeal batter into the prepared dish. Top with additional chopped peaches and blueberries, if wanted.
Bake for 35-40 minutes. Edges will be golden brown and the middle should look set but still slightly jiggly. Let it cook for about 15 minutes and then cut into squares.
Serve with a drizzle of milk, or put milk in the bottom of the bowl, and additional chopped fruit to garnish.
The leftovers store really well in the fridge. Heat up a square with some milk or just leave the pieces in a Ziploc bag and grab & go.
Be sure and cut the apple into small pieces. Aim for the same size as a black bean.
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