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Fruity Baked Oatmeal

This is my husband’s favorite breakfast treat and the ultimate comfort food. It’s warm, filling and always a hit when I serve it to guests. —Karen Schroeder, Kankakee, Illinois.
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    9 servings

Ingredients

  • 3 cups quick-cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 cup fat-free milk
  • 1/2 cup butter, melted
  • 3/4 cup chopped peeled tart apple
  • 1/3 cup chopped fresh or frozen peaches
  • 1/3 cup fresh or frozen blueberries
  • Additional fat-free milk, optional

Directions

  • Preheat oven to 350°. In a large bowl, combine oats, brown sugar, baking powder, salt and cinnamon. Combine eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries.
  • Pour into an 8-in. square baking dish coated with cooking spray. Bake, uncovered, until a knife inserted in center comes out clean, 35-40 minutes. Cut into squares. Serve with milk if desired.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 322 calories, 13g fat (7g saturated fat), 75mg cholesterol, 492mg sodium, 46g carbohydrate (27g sugars, 3g fiber), 7g protein.

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Reviews

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Average Rating:
  • kklotz
    Nov 1, 2020

    Definitely a keeper!!!! My housemate couldn't stop eating it!!!!

  • amm001
    Jul 27, 2020

    I made a double batch of this in a 13 x 9 pan using blueberries, strawberries, added chopped pecans and a handful of coconut..........it was DELICIOUS! I followed others advice and froze in individual containers and pop in the microwave for a couple minutes and it's good to go. Really, really good recipe and you really can throw anything in!

  • Judy
    Jul 27, 2020

    If I make this in muffin tins, does anyone have any suggestions on cooking time?

  • Phyllis
    Mar 26, 2020

    I have been making this casserole since I received my TOH magazine in 2010. I love it and I'm not a fan of plain oatmeal. I also throw in a handful of dried cranberries or raisins and some chopped walnuts or pecans. Try it cold with vanilla yogurt. My 4 daughters and son and their families all live it.

  • Ann
    Feb 24, 2019

    This tastes great and is just as good the following days.

  • 7833louis
    Feb 14, 2019

    This is an absolutely wonderful recipe! I know because of all the substitutions I make and it still comes out great. (I'm trying to reduce the amount of cholesterol, saturated fat, and sugar.) I have made this several times now and have settled on the following: 1/2c Splenda or Stevia instead of brown sugar, twice the cinnamon, 1/2c egg whites instead of 2 eggs, 1c unsweetened vanilla almondmilk instead of the skim, 1/2c margarine instead of butter, and ANY kind of fruit - fresh or frozen (no need to thaw). My family really likes the frozen cherry medley. Thanks much for sharing!

  • va7520
    Oct 27, 2018

    I have made this several times varying the fruits with whatever I have on hand. I always add a mashed banana, instead of butter I add unsweetened Greek yogurt, use 1/4 cup Splenda brown sugar and a generous 2 tablespoons of honey. My husband loves it for breakfast with milk and heated in the microwave. I am happy with a square just as it is. because of the changes I have made I only give it 4 stars. I also cook it in a 7x11 glass dish

  • kayjayc
    Jun 16, 2018

    We love this! It is filling and fairly healthy. I do reduce the butter to 1/4 c., the (dark) brown sugar to 1/2 c., and increase the cinnamon to 2 tsp. I started by making the recipe as written and have made modifications noted above as well as a variety of fruits, both fresh and frozen. I have found the fruits as written work the best. This is breakfast for several days for my husband and I. Yummy!

  • preachermom
    Jun 2, 2018

    My husband thought it was one of the weirdest coffee cakes I had ever made. But, since then he has discovered that he loves baked oatmeal!

  • Diane
    May 24, 2018

    Love this recipe. I did cut the brown sugar in half (use 1/2 c.). It works great with 1 1/2 cup finely chopped rhubarb and 1 cup blueberries instead of peaches and apples. Will try apples when in season however. When it comes out of oven, I drizzle maple syrup on top. It's good for several days in refrigerator ... if it lasts that long.