Recently, I received a reader request for a simple recipe. I love special occasion dishes, but when I read this, I was totally on board. Everyone loves a meal that comes together quickly and with ease! Many things came to mind as I was brainstorming; we have such an expansive library of recipes that our test kitchen has developed. But I finally decided on this wonderful Baked Blackberry Almond Oatmeal. This recipe really and truly checks every box, and I will tell you why!
First, it’s so easy to put together! And with oats, fruit, and a few other pantry staples as the star ingredients, you might not even have to go to the store. And even if you are missing an ingredient or two, there are plenty of substitutions that I will mention at the end of this post. Baked oatmeal is truly one of the most customizable recipes out there!
Second, it reheats beautifully. This is a fantastic dish to serve company if you have someone staying overnight, but it is also nice to make and store in your fridge for the week to come. Simply pour milk over a serving and reheat for about a minute in the microwave.
The last and quite possibly most essential perk of this recipe: It feels like eating dessert for breakfast! The small amount of butter and sweet honey creates a cookie-like decadence that I never get tired of. But the main ingredients like oats, milk, and fresh fruit are proof that this is also a wholesome choice that will keep you going throughout the day!
Here are a few substitutions: Any berry works in place or in addition to the blackberries. And same rule goes for the almonds—feel free to use walnuts or pecans instead! Maple syrup or even brown sugar can be used in place of the honey. And if you don’t have pumpkin spice on hand, cinnamon works beautifully here as well!
- 4 tablespoons light butter, melted and divided
- 2 cups old-fashioned oats
- ½ cup chopped toasted almonds, divided
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 2 cups 2% reduced-fat milk
- ½ cup honey
- 1 large egg
- 2½ teaspoons vanilla extract
- 1¾ cups fresh or frozen blackberries, divided
- Maple syrup, to serve
- Preheat oven to 375°. Rub an 8-inch square baking dish with 1 tablespoon melted butter.
- In a large bowl, combine oats, ¼ cup almonds, pie spice, and baking powder. In a medium bowl, whisk together milk, honey, egg, 2 tablespoons melted butter, and vanilla. Stir milk mixture into oat mixture. Sprinkle 1¼ cups blackberries in prepared pan. Top with oat mixture, remaining ½ cup blackberries and remaining ¼ cup almonds. Drizzle with remaining 1 tablespoon melted butter.
- Bake until bubbly and set, 30 to 35 minutes. Let stand for 5 minutes. Serve with maple syrup.
This recipe was originally printed in the March/April 2019 issue of Cooking with Paula Deen. Shop the issue for more simple and delicious recipes!
Comments 3
Can I substitute Quick Oats (NOT instant)?
Author
Hi, Elaine!
Yes, quick-cooking oats should work just fine!
This sounds wonderful! I think I’ll make it tonight…for dessert!! As someone allergic to wheat, I am always excited to find a recipe without any. Thank you, and happy Mother’s Day Phyllis. I hope your boys spoil you! xo Lidy