This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.
Recipe information
Yield
6–8 servings
Ingredients
Oatmeal
5
3
1
½
½
2
1½
¼
4¼
¼
1
2
Compote and Assembly
3
½
¼
1
¼
Preparation
Oatmeal
Step 1
Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.
Step 2
Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.
Step 3
Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.
Step 4
Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.
Compote and Assembly
Step 5
Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.
Step 6
Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).
Step 7
Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.
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Reviews (7)
Back to TopDoes BA not test their recipes? WAY too much liquid in both the oatmeal and compote- I wish I would have read the reviews. It doesn’t look anything like the picture, as I ended up with pink applesauce and soupy oatmeal.
Anonymous
11/18/2019
Not tasty. Sauce turns to mush really quickly, maybe don't add the apples until the last possible second?
leylusha
4/9/2019
Made this but heeded the comments about too much liquid! Used hazelnut milk and ghee to make it dairy-free and included 2c of "milk" instead of the suggested 4 1/2c. Came out like a dream and I was able to cut into squares, wrap in parchment paper, and eat on my way to work.
Anonymous
1/14/2019
With sautéed apples and greek yogurt, it tastes like a healthy deconstructed apple pie. I made this with half almond milk- half regular milk, topped with toasted, caramelized walnuts and heavy handed with the spices... Just scrumptious!! I ate the entire pan in two days. Fricken delightful.
moo coco
Brooklyn
1/4/2019
Made this exactly as written. At 40mins baking, the oatmeal was still soupy. Not sure what I did wrong but it never absorbed the 4 1/4 cups of milk even after another 20mins or so. Golden top sure. But soupy underneath. Tasted good and I’ll reduce the milk content next time.
Anonymous
12/3/2018
My family loved this!!! I don’t care for oatmeal and I loved it. We can’t wait for the weekend to make it again. Delicious!
BHF
Florida
11/26/2018
I haven't made the recipe yet. On Wednesday I had Baked Oatmeal at the Refectory Cafe in Durham, North Carolina. It was amazing. They said that they made it the night before and let it sit overnight to soak up the liquid ingredients and then baked it with peaches the next morning. I would love that recipe. Have you ever made it using that technique? Could this recipe be adapted to be made that way?
Anonymous
Virginia Beach
11/24/2018