Introduction:
Start your day on a delicious note with our quick and easy Berry Baked Oatmeal. This delightful casserole is bound to become a family favorite, earning rave reviews from friends and loved ones alike. Bursting with juicy berries and fragrant spices, this baked oatmeal is as beautiful as it is delicious, making it the perfect addition to any breakfast or brunch spread.
Ingredients:
- 1 ¾ cup milk, warmed to room temperature
- 2 large eggs, warmed to room temperature
- ⅓ cup maple syrup
- ¼ cup melted butter, slightly cooled
- 3 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 cups mixed berries, fresh or frozen (reserve ½ cup for topping)
Instructions:
- Preheat the oven to 350 degrees Fahrenheit. Spray a 9×9 inch casserole dish with nonstick baking spray.
- In a large bowl, mix together the warmed milk, eggs, maple syrup, melted butter, old-fashioned oats, baking powder, cinnamon, nutmeg, salt, and vanilla extract until well combined.
- Gently fold in the mixed berries, reserving ½ cup for topping. Spread the oat mixture evenly into the prepared baking dish.
- Sprinkle the reserved berries over the top of the oat mixture.
- Bake for 40 minutes, or until lightly browned and set.
- Allow the baked oatmeal to cool for 10-15 minutes before slicing into squares.
Notes:
- Warm the milk and eggs to room temperature to ensure easy mixing and to prevent the melted butter from rehardening.
- You can use a variety of berries such as blackberries, blueberries, raspberries, and strawberries in this recipe.
- Opt for old-fashioned rolled oats rather than quick oats, as they maintain their structure and chewiness when baked with other ingredients.
- After baking, allow the casserole to sit for 10-15 minutes before cutting to ensure cleaner and easier slicing.
- Store any leftovers in an airtight container for up to 3 days. Reheat individual servings in the microwave for about 1 minute at reduced power until warm.
