Apricot-Almond Baked Oatmeal

October 22, 2014

Test Kitchen-Approved

Author Notes: Because winter is coming, and I need my oven on about as much as I need my radiator on.Erin McDowell

Food52 Review: WHO: Erinmcdowell is Food52’s test kitchen manager and resident pie expert.
WHAT: Your new favorite way to make oatmeal.
HOW: Mix together oats, spices, and chopped apricots and almonds. Put everything in a baking dish and pour over a sweet mixture of milk and cream. Bake your oatmeal while you get ready for the day. Once you’ve showered and dressed, your hot breakfast will be waiting for you.
WHY WE LOVE IT: Oatmeal is nice, but we always crave something to break up all that mush. Enter baked oatmeal: It’s got the creamy softness we love, but with a crust that gives us something to chew on. This one is full of dried fruit and chopped nuts -- fuel for the chilly day ahead (coffee will help, too).
The Editors

Makes: 6 servings

Ingredients

  • 2 1/2 cups oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 1/2 cups whole almonds, roughly chopped
  • 1 1/2 cups dried apricots, roughly chopped
  • 1 1/3 cups whole milk
  • 2/3 cup heavy cream
  • 1/4 cup honey
  • 1/3 cup brown sugar, divided
  • 1 egg
  • 1/4 cup butter, divided (2 tablespoons melted, 2 tablespoons room temperature)
  • 1 teaspoon vanilla
In This Recipe

Directions

  1. Preheat the oven to 350° F and generously butter a 9 x 9-inch baking dish.
  2. In a large bowl, combine the oats, baking powder, cinnamon, ginger, and salt. Stir in the almonds and apricots. Spread the mixture evenly into the prepared baking dish.
  3. In a medium bowl, whisk the milk, cream, honey, 1/4 cup brown sugar, egg, 2 tablespoons melted butter, and vanilla to combine. Pour over the oats. Dollop with remaining butter and sprinkle with remaining brown sugar.
  4. Bake until the oatmeal has absorbed the liquid and is golden brown on the surface, 25 to 30 minutes. Cool slightly before serving.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

More Great Recipes:
Almond|Apricot|Grains|Honey|Milk/Cream|Oat|Oatmeal|Serves a Crowd|Christmas|Fall|Thanksgiving|Valentine's Day

Reviews (8) Questions (1)

8 Reviews

janet V. December 26, 2014
There are so many kinds of oats. What kind did you use to achieve the best results?
 
Deborah R. November 9, 2014
I made this yesterday and, while it was undoubtedly delicious, next time I will radically reduce the amount of sugar and butter, and I think it will taste just as good. It's very decadent and rich and I could only eat a few spoonfuls even though it tasted great. The dried fruit (I used dried blueberries) is sweet enough so next time I think I'll only include the 1/4 cup of honey to the milk/egg mixture and sprinkle a small amount of the brown sugar on top for texture. Likewise, for texture, I will add some specks of butter to the top but omit the melted butter from the liquid mixture. I would make this without cream on a regular morning and save the cream for a special occasion brunch.
 
Kathryn P. November 4, 2014
Sounds delicious, but would like to cut the calories in the whole milk and cream. Anybody tried substitutes?
 
Eryn November 4, 2014
Looks delicious! Any suggestions for replacing the whole milk and cream with, say, almond milk, for those with intolerances? Thank you!
 
Jean November 4, 2014
Sounds yummy. Do steel cut oats work as well?
 
WhiskyMead November 3, 2014
Hello! This sounds delicious. Wondering how best to make it stretch over the week - would it be to pre-mix the ingredients and bake single servings each morning, or bake the whole thing and simply re-heat?
 
Deborah R. November 9, 2014
I baked the whole thing yesterday and reheated some in the microwave this morning. It wasn't quite as moist as the oats absorbed even more of the milk/cream in the fridge overnight - but it still tasted good, just a slightly different texture. If I was making it for company, I would want it straight from the oven but was fine reheated just for me :)
 
Danielle O. November 3, 2014
Hi, can this recipe be made a day before? Does it store well?