Warm & Fuzzy Baked Oatmeal

Ever since I was a kid, I have loved oatmeal and I’m not talking about that processed, over-sugared cardboard that comes in the little store-bought packets.  I’m talking real oatmeal–precious rolled oats that require real cooking.  Friends hate to be around me when I eat oatmeal because I like the stuff so thick you can stand a spoon upright in it–and, yes, I do an actual spoon test–and most people think that’s gross.

This recipe is perfect for cooler weather and, of course, you know how much I love cold weather.  Oh, you had no idea,  you say?  Well, I talked about it here and here.  Oh yeah, and here too.  You’re smart–you get the point. 

This recipe couldn’t be any simpler and tastes like a cross between traditional oatmeal and some type of fruit crisp and, because it’s made from oats, you can fool tell yourself that it’s healthy and good for you.  So, are you ready for the best oatmeal of your life?  Good, let’s get started…

Cranberry-Pecan Baked Oatmeal (as adapted from the Eat Real blog)


2 Tbsp butter, melted

½ c. brown sugar

1 large egg

½ tsp good-quality vanilla extract

1 tsp cinnamon

½ tsp freshly ground nutmeg

1 c. skim milk

1½ c. rolled oats (not quick oats)

1 tsp baking powder

½ tsp sea salt

1 c. dried cranberries

½ c. pecan halves, toasted


1. Preheat oven to 350°F.  Spray a 2-quart casserole dish with nonstick pan spray.  Place melted butter in the casserole dish and add brown sugar; stir to combine.  Add the egg, vanilla, cinnamon, and milk and whisk lightly to combine.  Stir in the oats, baking powder, and salt; then fold in the dried cranberries.

{Note: If you’d like, you can combine all the ingredients in the casserole dish at once and mix well.  The melted butter will solidify when it contacts the cold ingredients and may cause the oats to clump together.  Break up any obvious lumps with your mixing spoon before putting it into the oven.}

2. Bake at 350°F for 25 to 30 minutes, until just firm and the center doesn’t move when you gently jiggle the baking dish.

3. Let cool on a rack for 5 minutes before serving.  Spoon into bowls and, if desired, top with milk or cream before serving.

About Iris "The Palate Princess" M.

Food writer | Author of Food Lovers' Guide to Philadelphia, Main Squeeze: Juicing Recipes for Your Healthiest Self, and On the Line (coming soon)


  1. October 8th, 2011 3:53

    What a great looking breakfast, fantastic.


    • October 8th, 2011 9:21

      Thanks! It’s super simple–perfect for breakfast on cold mornings.


    • August 24th, 2012 21:10

      I totally love oats and eat them ALL the time for bafrkeast. I make them cooked over the stove, overnight oats, bafrkeast cookies, etc. I’ve never put hemp seeds in my oatmeal and that’s a great idea because i purchased some recently and have only used them once on my salad! Thanks for the idea!


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