Name: Cinnamon Plum Baked Oatmeal with Toasted Almonds
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1/2 cup raw almonds; 2 cups Bob’s Red Mill old-fashioned rolled oats; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1/2 teaspoon fine sea salt; 2 cups milk; 1 egg; 1/3 cup pure maple syrup, plus more for serving; 3 tablespoons unsalted butter, melted and cooled slightly, divided; 2 teaspoons almond or vanilla extract; 3 to 4 black plums, cut into 1/4-inch slices

Ingredients

Scale

1/2 cup raw almonds
2 cups Bob’s Red Mill old-fashioned rolled oats
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
2 cups milk
1 egg
1/3 cup pure maple syrup, plus more for serving
3 tablespoons unsalted butter, melted and cooled slightly, divided
2 teaspoons almond or vanilla extract
3 to 4 black plums, cut into 1/4-inch slices

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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.