Apricot-Almond Baked Oatmeal

What KIND of oats? Steel cut? Quick rolled? Old fashioned rolled? How did san editor not catch this?

This was a great recipe and easily adaptable. I love the apricot almond combo of tangy and nutty flavors. Combined with a nice amount of sweetness. I have even adapted the recipe to be dairy free for a friend my changing the milk to coconut milk, and the cream to coconut cream, and added 1/3 cup of almond butter. It was delicious. And you can make it the night before and leave it in the fridge before baking, which makes it great for entertaining. Highly recommend.

This was amazing, but really sweet. Loved the texture and would definitely make again with less sugar.

Sorry to be a hater, but since so many 5 star reviews were given by folks who didn't even make this, I'm rating at the other end to try to level out the overall score so folks will actually review the comments before making. I've been making a SL baked oatmeal that I love throughout the pandemic and apricots/almonds looked like a nice change from the apples/dried cranberries recipe. As an experienced cook, shame on me to not realize that this recipe actually calls for more fruit/nuts than oatmeal, and roughly chopped almonds were nothing but a serious jaw workout! Another reviewer said it was way too salty. I had the same issue, but it's due to the directions. So, if I were to make this again, which I doubt I'd do, here are the changes that would make this recipe much better - cut the amount of dried fruit and nuts in HALF. Also, instead of whole almonds, I'd probably used toasted slivered almonds. Instead of just pouring the liquid ingredients over the dry, it should all be mixed together thoroughly (that's why it tasted salty). The "dollops" of butter were unnecessary (my butter was unsalted and I think that added to the salty flavor). Finally, I'm a fan of peach/apricot with almond flavoring, so I would probably substitute the vanilla with a smidge of almond extract. Even though my mom brought me up to clean my plate and never waste food, I'm actually throwing the rest out, because my jaws hurt! My hunt for baked oatmeal varieties continues...

Delicious! Even though I didn’t have enough almonds, I just used pecans as well. I also lacked the dried apricots and substituted Fresh raspberries and blackberries. It was so good.

Man, I just didn't have luck with this. Mine was way too salty...maybe it just didn't get mixed in as well as it should have? No one else had this problem?

When I’m responsible for a quarterly early morning meeting, I bribe attendees by making this. Delicious, great texture, acceptable to most eaters.

There are so many kinds of oats. What kind did you use to achieve the best results?

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.

Sounds delicious, but would like to cut the calories in the whole milk and cream. Anybody tried substitutes?

Looks delicious! Any suggestions for replacing the whole milk and cream with, say, almond milk, for those with intolerances? Thank you!

Sounds yummy. Do steel cut oats work as well?

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?

Hi, can this recipe be made a day before? Does it store well?