Martha Stewart Baked Oatmeal

Martha Stewart baked oatmeal turns rolled oats, ripe bananas and fresh berries into a golden, custardy breakfast bake in 50 minutes. Try these make-ahead breakfast ideas for Sunday brunch, holiday mornings or busy school days, since it feeds 8 and reheats well all week.

Tap the dish firmly on the counter after you pour the milk mixture over the oats, because that settles the liquid into every gap. Skip it and you get dry oats on top and a soggy layer of bananas underneath.

Martha's version layers sliced bananas on the bottom of the dish and berries under the oats, so the fruit turns soft and jammy while the top stays crisp. Brushing the baked oatmeal with melted butter and maple syrup at the end adds a glossy, caramelized finish.

Martha Stewart Baked Oatmeal

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

290

kcal

Bananas and berries melt into a soft, custardy base under a golden oat crust. Toasted nuts scattered on top bake into a crunchy layer that contrasts with the tender center.

Ingredients

• 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
  

• 2 cups old-fashioned rolled oats
  

• 1/2 cup walnuts or almonds, toasted and chopped
  

• 1/3 cup fine-grain natural cane sugar
  

• 1 teaspoon aluminum-free baking powder
  

• 1 1/2 teaspoons ground cinnamon
  

• 1/2 teaspoon fine-grain sea salt
  

• 2 cups milk
  

• 1 large egg
  

• 2 teaspoons pure vanilla extract
  

• 2 ripe bananas, cut into ½-inch slices
  

• 1 1/2 cups huckleberries, blueberries, or mixed berries
  

• Maple syrup, for drizzling
  

Directions

• Heat the oven: Preheat the oven to 375°F and butter an 8-inch square baking dish. Coat the bottom and sides well so the oatmeal lifts out cleanly later.
• Mix the dry ingredients: Combine 2 cups old-fashioned rolled oats, half of the 1/2 cup toasted chopped nuts, 1/3 cup cane sugar, 1 teaspoon baking powder, 1 1/2 teaspoons cinnamon and 1/2 teaspoon sea salt in a bowl. Stir until everything is evenly spread through the oats.
• Whisk the wet ingredients: Whisk 2 cups milk, 1 egg, half of the 3 tablespoons melted butter and 2 teaspoons vanilla in a second bowl. Keep the remaining butter aside, since it goes on after baking.
• Layer the bananas and berries: Arrange the sliced bananas in a single layer on the bottom of the buttered dish. Then sprinkle two-thirds of the 1 1/2 cups berries over the bananas.
• Add the oats and milk: Spoon the oat mixture over the fruit, then slowly drizzle the milk mixture across the top. Gently tap the dish on the counter so the liquid sinks in evenly.
• Top and bake: Scatter the remaining berries and nuts over the top and bake for 35 to 40 minutes. It's ready when the top is nicely golden and the oat mixture has set.
• Finish and serve: Let the oatmeal cool slightly, then drizzle it with the remaining melted butter. Finish with maple syrup before you scoop it into bowls.

Tools for this recipe

• USA Pan 8x8 square cake pan, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen berries in baked oatmeal?

Yes, and there's no need to thaw them first, since they thaw as the oatmeal bakes. Frozen berries release more juice, so expect a slightly softer center and add about 5 minutes to the bake time.

How long does baked oatmeal keep in the fridge?

Cover the dish or move squares to an airtight container, and it keeps for about 4 days in the fridge. Reheat a square in the microwave for 45 to 60 seconds with a splash of milk to bring back the softness.

Can I make baked oatmeal the night before?

You can assemble it, cover it and refrigerate it overnight, then bake it straight from the fridge. Add 5 to 10 minutes to the time and keep the final nuts and berries for just before baking so they stay crisp.

What can I use instead of cow's milk?

Almond, oat or soy milk all work in equal amounts. Pick an unsweetened plain one, because the sugar and maple syrup already sweeten the dish, and the oats set the same way.

Why is my baked oatmeal mushy in the middle?

A mushy center usually means it came out too early, or the dish was too small and the oats piled up too thick. Bake until the top is golden and the center feels set when you press it gently, and use the 8-inch square dish as written.