these baked oats combine some of the best summer produce with warm spices for an easy whole grain breakfast you can make over the weekend and eat all week long!
Still going strong with the nectarine and cherry obsession! I used the last of my batch on Friday to make this baked oatmeal and it was AMAZING.
Since I knew we were traveling for a wedding this weekend I wanted to set us up with at least a good breakfast option for this week knowing that we’d be getting home to a pretty barren pantry.
Thank goodness for Harris Teeter pickup because it allows me to place an order that we can grab on the way home so that we have at least something in the house for the following week!
But getting back late Sunday night means that I’m definitely not going to be prepping anything before the next morning, so I knew I needed at least a breakfast option.
These baked oats are so delicious, combine two of my current favorite stone fruits and come together in all of 10 minutes, then it’s just baking in the oven!
You’re getting whole grains, fiber, heart-healthy fats and a ton of flavor which makes these a winner in my book.
While you’re getting some protein, you can add some walnut butter or yogurt to the dish to add a little more. Finish it off with a drizzle of maple syrup and you’re on your way!
cherry nectarine & walnut cardamom baked oats
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6–8 squares 1x
- Category: breakfast
- Method: baking
Description
these baked oats combine some of the best summer produce with warm spices for an easy whole grain breakfast you can make over the weekend and eat all week long!
Ingredients
- 2 cups old fashioned oatmeal
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom (can sub ground cinnamon if you don’t have this)
- 1–2 tablespoons brown sugar (depending on how sweet you want it)
- 1 large egg
- 1 3/4 cup milk (any kind you prefer)
- 2 teaspoons vanilla
- 1/2 cup cherries, washed, pitted and halved
- 1 small nectarine, washed & diced
- 1/4 cup walnuts, roughly chopped
Instructions
- Preheat oven to 375 degrees F and grease an 8×8 inch baking pan (if using a larger dish, baking time will be reduced)
- In a large mixing bowl, add oats, chia seeds, baking powder, cinnamon, cardamom and brown sugar and whisk to combine
- In a smaller mixing bowl, add egg, milk and vanilla and whisk to combine
- Add wet ingredients to dry ingredients and stir to combine
- Gently fold in cherries, nectarines and walnuts then add mixture to the prepped baking dish
- Bake for 30-40 minutes or until mixture is set (you can test with a cake tester or a knife – if the tip comes out dry or with a few wet crumbs, it’s ready)
- Allow to cool for 10-15 minutes before slicing (you don’t have to wait, but it may fall apart if scooping out when immediately out of the oven)
Notes
- If using frozen fruit, reduce the amount of milk in the recipe by 1/2 – 2/3 cup
- Keeps well in an airtight container in the fridge for up to 5 days
- To reheat – simply microwave on 60-90 seconds
Keywords: breakfast, brunch, snack, whole grain, easy, quick, healthy, oatmeal
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