Baked Oatmeal with Apples, Raisins, Walnuts and Pecans
Persons
8
Serving Size
1/8
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour, 5 minutes
Notes
The video is a double batch! This recipe can be frozen after baking, in a tightly covered container, for up to 3 months. When you’re ready to eat, defrost it in the refrigerator for 24 hours and then reheat it, covered in foil, in a 325°F (160°C) oven until hot.
Ingredients
- 2 cups (145 grams) old-fashioned rolled oats (not instant)
- 3/4 cup (145 grams) dark brown sugar
- 1/2 cup (55 grams) broken walnut pieces
- 1/2 cup (55 grams) raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups (367 ml) milk
- 1/2 cup (116 ml) heavy cream
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 2 cups (305 grams) peeled and cut tart and crisp apples (Honey Crisp and Granny Smith)
- 1/2 cup (55 grams) broken pecans
Instructions
- Preheat oven to 325°F (160°C)
- Grease an 8″ baking dish with butter or spray
- In a large bowl, combine oats, brown sugar, walnuts, raisins, baking powder, cinnamon and salt
- Mix well
- In a medium bowl, add all eggs and whisk until scrambled
- Add the milk, heavy cream and vanilla to the eggs, and whisk until combined
- Pour the milk mixture into the oat mixture
- Add the melted (not hot!) butter
- Stir until mixed and sugar is melted
- Scatter the apples in the prepared dish
- Carefully scoop and pour the oatmeal mixture over the apples and spread evenly
- Crumble the pecans over the top evenly
- Bake in the pre-heated oven for 45 -50 minutes until the top is golden and the oats are set
- Serve warm or at room temperature
