Back when peaches were in season, I devised a baked oatmeal recipe to incorporate them. I just threw a few things together and pushed it into the oven. To my surprise, it was really good. We’ve tried it with pears and apples, with the same delicious results.
Hot fruit on the bottom, sweet oatmeal in the middle, and crunchy almonds on top. This could easily be a dessert…
:: Fruit-on-the-Bottom Baked Oatmeal ::
- Approximately 1 1/2 cup thinly sliced fruit* or enough to generously cover the bottom of a 9-inch square baking dish
- 1/2 cup whole milk
- 2/3 cup pure maple syrup
- 2 large eggs
- 3/4 cup (1 1/2 sticks) butter
- 1 teaspoon pure vanilla extract
- 2 cups old fashioned rolled oats
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons demerara, sucanat or rapadura, divided
- 1/3 cup slices almonds
*Peaches, pears & apples are good choices. If using apples, make sure to cup them thinly or they will be crunchy.
- Preheat oven to 350° F. Melt butter; pour 1/4 cup into bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
- In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.
- In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
- Bake at 350° for 40-50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or Vanilla Sauce.