Everyone in this house knows that Stephanie needs breakfast, and she needs it now (my parents, siblings and old college roommates know this about me, too). Hangry Steph is a very real side of me that I don’t like to let out often, but it happens every now and again. And oftentimes, that time is breakfast.
A cup of coffee in hand will help keep this side of me at bay for a little while. But if I wait much longer than two hours past wake time, I get anxious and twitchy and my stomach begins to growl (or am I actually growling? Hard to say). Suddenly, my mind is totally consumed with thoughts of food and getting that food into my belly as soon as possible. And in that moment, the very last thing I can handle is waiting even longer for breakfast to actually be done.
So that’s why, in this house, we prepare ahead. With cinnamon plum baked oatmeal.
I went on a serious oatmeal-for-breakfast bender for a good two years just a few years ago, and then one day, I realized I had probably eaten no less than 800 bowls of oatmeal in the last 24 months and enough was enough. So, I switched to eggs. Then, eggs turned into peanut butter toast. And lately, things are starting to come full circle and I’m finding myself craving oatmeal yet again.
But this time, I intend for it to be different. I’m not going to go the classic (and sad) route of yore, where I just microwaved a bowl of oats to a mush and then added in some nut butter and fruit and called it a day. That’s just not acceptable anymore. Instead, I’m going to try the baked oatmeal route, wherein I can make a big batch of baked oatmeal one day and enjoy it for breakfast for the entire week. That’s exactly what happened with this baked oatmeal, and I was not mad about it at all. How could I be, when it’s baked with hearty rolled oats from Bob’s Red Mill, cinnamon spices, pure maple syrup and fresh sliced plums topped with a sprinkle of toasted almonds and a drizzle of melted butter? There’s nothing there I wouldn’t want in my breakfast every day of the week.
What I love about this oatmeal, too, is that it is truly filling. And I mean that because, as you also may guess, the second worst side of me to Hangry Steph is Semi-Hangry Steph, and that’s the side that shows when I eat something and am left with a little bit of room for more. It’s just… not good. So thankfully this oatmeal doesn’t leave me feeling that way. I think swirling a dollop of almond butter on top of each morning’s bowl of this baked oatmeal helped in that department (and in the yum department), too. Feel free to include a swirl of extra maple syrup, as well. That’s happening on my next batch, fo’ sho’.
In fact, I’m starting to feel anxious and twitchy just looking at this. Someone get me to the kitchen, stat before I start growling. Try these Oatmeal Cookies with Chocolate Chips with leftover oats!
Cinnamon Baked Oatmeal
Ingredients
- ½ cup raw almonds
- 2 cups old-fashioned rolled oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 cups milk
- 1 egg
- ⅓ cup pure maple syrup, plus more for serving
- 3 tablespoons unsalted butter, melted and cooled slightly, divided
- 2 teaspoons vanilla extract, or 1 teaspoon almond extract
- 3 to 4 plums, cut into ¼-inch slices
Instructions
- In small skillet over medium heat, toast almonds until fragrant and skins are lightly browned. Cool slightly, then coarsely chop.
- Heat oven to 375 degrees F (350 degrees F for dark or nonstick pan). Spray 8-by-8-inch square baking pan with cooking spray.
- In large bowl, stir oats, cinnamon, baking powder, sea salt and 1/4 cup chopped toasted almonds until combined. In separate medium bowl, whisk milk, egg, maple syrup, 2 tablespoons melted butter and almond extract. Pour wet ingredients into dry ingredients; stir until just combined.
- Place 1 cup sliced plums in single layer in prepared baking pan. Top with oat-milk mixture. Top with remaining 1 1/2 cups sliced plums and chopped toasted almonds.
- Bake 40 to 45 minutes until baked through and golden brown. Drizzle top with remaining 1 tablespoon butter and more maple syrup, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received compensation from Bob’s Red Mill for recipe development purposes. All opinions are my own.
This was very good. My husband liked the wonderful aroma, the hearty texture, the fruit, and just the right amount of sweetness. I made it as written and would make it again. I think it would be good with peaches or apples too, and even berries.
Linda — You could swap the plums for pretty much any seasonal fruit, yes!
Plums here are gone. Would apples work as well? My guess is they would. Or maybe even a combo of berries? Your thoughts? The plum recipe sounds delicious! As an organic farmer myself I try to buy organic and plums just aren’t available now.
I keep making the same old baked oatmeal and I’ve finally realized that I’ve become tired of it! Thanks for the new inspiration- yours looks so so delcious and beautiful with those plums on top. Going to try almond extract in mine too next time. 🙂
Rachel — I kept leftovers in the pan, covered them, stored them in the fridge and then heated up a bowlful in the microwave each morning. You could warm it all up in the oven, too, at 350 until warmed through!
This looks amazing! Question: if not all of this deliciousness is consumed in one go, how would you recommend storing and reheating? Thanks!
I get real hangry too in the morning yet I am lazy about breakfast. This plum bake should be able to take care of all that 🙂
I’m a girl who needs a good, hearty breakfast too. My breakfasts usually aren’t so delicious or beautiful as this baked oatmeal though 🙂