In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth.
Ingreadients:
- Cooking spray
- ¼ cup unsalted butter
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups (about 7 ounces) uncooked old-fashioned regular rolled oats
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup plus 2 tablespoons chopped toasted pecans, divided
- 2 cups plain unsweetened almond milk
- ⅓ cup pure maple syrup, plus more for serving, if desired
- 1 large egg, beaten
- 2 teaspoons vanilla extract
- 2 medium (6 ounces each) bananas, sliced 1/2-in. thick (about 1 1/2 cups)
- 1 ½ cups fresh raspberries (from 1 [6-ounce] package), divided
- ¼ cup unsweetened flaked coconut
Direction
- Preheat oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. Melt butter in a small skillet over medium. Continue cooking, stirring constantly, until butter is browned and has a nutty aroma, 2 to 3 minutes. Pour butter into a large bowl; stir in cinnamon and nutmeg. Let cool 5 minutes.
- Stir together oats, baking powder, salt, and 1/2 cup of the pecans in a medium bowl; set aside. Add milk, maple syrup, egg, and vanilla to cooled butter mixture; whisk to combine. Stir in oat mixture.
- Arrange bananas in a single layer on bottom of prepared baking dish. Sprinkle evenly with 3/4 cup of the raspberries. Spoon oat mixture evenly over top. Sprinkle with remaining 3/4 cup raspberries, then with coconut, and finally with remaining 2 tablespoons pecans. Bake in preheated oven until set and golden brown, about 35 minutes. Let cool 5 minutes. Serve with additional maple syrup, if desired.
