I decided I was going to learn to make baked oatmeal this winter, and I have. I also have become progressively more lazy in making it as I become more comfortable with the dish.
You saw my earlier efforts with oatmeal with pumpkin. I got a little bored with that and decided to branch out with fruit. I ended up taking some directions from wikiHow and then simplifying them even more. Significantly, I now skip toasting the oats before baking. It saves time, and I haven’t noticed much of a difference.
In the recipe below, you can substitute almost any fruit, such as apples or peaches, for the blueberries.
Baked oatmeal with blueberries (or other fruit)
1 cup steel-cut oats (you can toast them before baking if you are really on your game)
1 cup fresh or frozen blueberries (or other fruit, such as chopped apples)
2 cups boiling water
1 cup milk
2 tablespoons brown sugar
1 teaspoon cinnamon
Heat the oven to 375 degrees.
Grease a 7-by-11-inch glass baking dish, or one of similar proportions.
Lay the fruit in the bottom of the baking dish and sprinkle the oats evenly over it.
Pour the milk over the oats.
Dissolve the cinnamon and sugar in the boiling water and then pour the water evenly over the oats.
Place the pan in the oven and bake for 50 to 60 minutes. Be watchful of burning on top.
Remove the dish from oven and let it sit for 5 to 10 minutes if you want the oatmeal to solidify more.
You can store the oatmeal in the refrigerator for several days and reheat it in the microwave. It makes 4 servings.