Perfectly delicate spiced oats with sweet and tangy fruit are topped with crispy coconut and pecans in this baked oatmeal. The recipe specifies raspberries, although blackberries, blueberries, or sliced strawberries would also work.
Blooming the spices in hot brown butter releases their flavors and imparts a nutty warmth to the entire dish. Baked oatmeal can be stored in an airtight jar in the refrigerator for up to 4 days.
Cover with foil and reheat for 20 minutes at 350°F, or microwave individual servings for 1 minute on high.
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Directions
Step 1.
Preheat the oven to 375 degrees Fahrenheit. Coat an 8-inch square baking dish with cooking spray. In a small skillet over medium heat, melt the butter.
Cook, stirring constantly, for 2 to 3 minutes, or until the butter is browned and has a nutty scent. In a large mixing basin, combine the butter, cinnamon, and nutmeg. Allow cooling for 5 minutes.
Step 2.
In a medium mixing bowl, combine the oats, baking powder, salt, and 1/2 cup of the pecans; set aside. To the chilled butter mixture, stir in the milk, maple syrup, egg, and vanilla extract. Mix in the oat mixture.
Step 3.
Arrange the bananas in a single layer on the bottom of the baking dish. 3/4 cup raspberries, evenly distributed. Spread the oat mixture evenly on top. Sprinkle with the remaining 3/4 cup of raspberries, followed by the coconut and the remaining 2 tablespoons of pecans.
35 minutes in a preheated oven until set and golden brown. Allow cooling for 5 minutes. If desired, top with more maple syrup.
