Baked Oatmeal

Baked Oatmeal

Awaken to Baked Oatmeal, a hearty breakfast that tastes delightfully indulgent. Beneath a sprinkling of crunchy cinnamon pecans, the pleasing medley includes old-fashioned oats, sweetly seasoned and mingled with pear preserves, tender fruit, and chopped nuts.

Baked Oatmeal
Makes 8 to 10 servings
  • 5 cups old-fashioned oats
  • 1 cup firmly packed brown sugar
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 3¼ cups whole milk
  • 1 (11.5-ounce) jar pear preserves
  • ½ cup butter, melted
  • 2 large eggs
  • 4 pears, cored and diced
  • 1 cup chopped pecans
  • Cinnamon-Pecan Topping (recipe follows)
  • Garnish: maple syrup
  1. Preheat oven to 350˚. Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, stir together oats, brown sugar, baking powder, cinnamon, salt, and nutmeg.
  3. In a separate large bowl, whisk together milk, preserves, melted butter, and eggs. Add to oat mixture, stirring until combined. Stir in pears and pecans. Spoon mixture into prepared pan.
  4. Cover with foil, and bake for 30 minutes. Uncover and bake for 20 minutes. Sprinkle with Cinnamon-Pecan Topping, and bake until center is set, about 15 minutes. Cut into squares to serve; drizzle with maple syrup, if desired.

Baked Oatmeal
Makes approximately 1 cup
  • 1 cup chopped pecans
  • 2 tablespoons butter, melted
  • ½ teaspoon ground cinnamon
  1. In a small bowl, stir together pecans, melted butter, and cinnamon. Use immediately.

For additional warm and inviting recipes, see “A Measure of Comfort” in the January/February 2018 issue, available at

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