I love baked oatmeal and frequently make it with maple syrup. My husband had the idea of using coffee as a flavoring in place of the usual spices (but you can add them, too, if you like). I've made this as mini-cakes -- they can be hard to remove and fall apart if you don't use foil liners. (In other words, don't do what I did.) I've also baked it in a loaf pan and a round Pyrex dish. All work -- just let the liquid soak into the oats for a few minutes while the oven is heating. And press down on everything before you bake it so it compacts really well. —drbabs
Test Kitchen Notes
As a regular maker of baked oatmeal, I was intrigued and excited about drbabs' take on a much-loved breakfast. The maple permeates the oats, and the pecans (even better if quickly toasted) provide a nice crunch. The espresso powder gently nudges you awake, and the dried cherries (a personal favorite of mine) add a tart bite to get your brain working. When serving, pour on some milk or cream to add a bit of moisture, or top off a bowl of yogurt with this wonderful oatmeal! —snowcitygirl
6 to 8
2 1/2 cups
rolled oats (I use Bob's Red Mill)
powdered instant espresso
unsalted butter (1/2 stick)
grade B maple syrup
eggs, room temperature
dried cherries, roughly chopped if they're very large
Melt butter in a small skillet over medium heat. Cook it until it is brown and smells nutty. Set aside to cool.
In a large bowl, mix together oats, baking powder, salt, and powdered espresso.
In a medium bowl, mix together syrup, milk and eggs. Whisk well until well-blended. Stir in melted butter and whisk until blended. Pour into oat mixture and stir well. Let it sit for about 10 minutes, stirring occasionally, while the oven is heating and you're preparing the pan you're using.
Heat oven to 350. Butter a loaf pan, or line a 12-cup muffin tin with foil liners and butter the liners.
Stir nuts and cherries into oat mixture until well mixed. Scoop mixture in half-cup measurements into your muffin tin, or spoon into your prepared loaf pan. Press down on tops to compact somewhat.
Bake at 350 for 35 to 50 minutes (a loaf pan will take longer), until a tester comes out clean.
Serve in a bowl with milk, yogurt, or crème fraîche. You can refrigerate leftovers and reheat them in the microwave.