Berry Baked Oatmeal
Make oatmeal a special-occasion dish with a baked-on streusel that’s both delicious and pretty.
Recipe - Downers Grove, IL
Berry Baked Oatmeal
Prep Time20 Minutes
Servings9
Cook Time30 Minutes
Calories366
Ingredients
Non-stick cooking spray
3 1/2 cups Fresh Thyme 2% reduced-fat milk
2/3 cup packed brown sugar, divided
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. Fresh Thyme fine sea salt
2 1/2 cups quick-cooking oats, divided
1 cup fresh blueberries
1/2 cup mashed banana
1/3 cup slivered almonds
1/4 cup all-purpose flour
1/4 cup unsalted butter, chilled and cubed
1/2 tsp. almond extract
1 1/2 cups fresh raspberries and/or blackberries
1/2 cup raspberry preserves
1 (5.3 oz.) carton vanilla Greek yogurt
Directions
- Preheat oven to 400°F. Coat an 8×8×2-inch baking dish with cooking spray.
- In a large saucepan, whisk together milk, ⅓ cup brown sugar, vanilla, cinnamon, and salt. Bring to boil.
- Add 2 cups oats. Reduce heat; simmer and stir 2 minutes or until mixture thickens. Remove from heat. Stir in blueberries and banana. Pour into prepared dish.
- In a food processor, pulse remaining ½ cup oats, ⅓ cup brown sugar, almonds, flour, butter, and almond extract until mixture sticks together and forms large crumbs. Sprinkle over oatmeal mixture.
- Bake for 15 minutes. Top with berries. Bake 10 to 15 minutes more or until light golden brown.
- In a small microwave-safe bowl, melt raspberry preserves in the microwave for 20 to 30 seconds.
- Serve baked oatmeal topped with yogurt and drizzled with raspberry preserves.
Nutritional Information
Each serving contains: 366 calories, 11 g fat, 5 g saturated fat, 0 g trans fat, 22 mg cholesterol, 163 mg sodium, 60 g carbohydrates, 5 g fiber, 35 g sugar, 9 g protein. Daily values: 7% vitamin A, 10% vitamin C, 14% calcium, 10% iron.
20 minutes
Prep Time
30 minutes
Cook Time
9
Servings
366
Calories
Directions
- Preheat oven to 400°F. Coat an 8×8×2-inch baking dish with cooking spray.
- In a large saucepan, whisk together milk, ⅓ cup brown sugar, vanilla, cinnamon, and salt. Bring to boil.
- Add 2 cups oats. Reduce heat; simmer and stir 2 minutes or until mixture thickens. Remove from heat. Stir in blueberries and banana. Pour into prepared dish.
- In a food processor, pulse remaining ½ cup oats, ⅓ cup brown sugar, almonds, flour, butter, and almond extract until mixture sticks together and forms large crumbs. Sprinkle over oatmeal mixture.
- Bake for 15 minutes. Top with berries. Bake 10 to 15 minutes more or until light golden brown.
- In a small microwave-safe bowl, melt raspberry preserves in the microwave for 20 to 30 seconds.
- Serve baked oatmeal topped with yogurt and drizzled with raspberry preserves.