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Slice of easy baked oatmeal with berries, berry coulis and yoghurt, with the baked oatmeal in the background

Easy Baked Oatmeal

Prep Time: 15 minutes
Cook Time: 1 hour
Overnight Soak: 8 hours
Servings: 12 servings
This easy baked oatmeal is a lovely make-ahead breakfast made with oats, apple and your choice of fresh or frozen fruit. Lightly sweetened and gently spiced, it bakes into a soft slice that can be enjoyed warm or cold. Make a batch for the week ahead, or freeze individual slices for an easy breakfast later.
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Ingredients
 

For the Baked Oatmeal (Full Batch):

  • 3 cups buttermilk or 3 cups whole milk + 3 tbsp vinegar
  • 6 cups rolled oats
  • 1 tbsp cinnamon
  • 250 g butter, melted
  • 1 cup packed brown sugar, honey or maple syrup
  • 6 large apples, peeled and grated
  • 4 large eggs
  • 1 tbsp baking powder
  • 2-3 cups fresh or frozen fruit, such as berries

Half Batch Option:

  • 1½ cups buttermilk or 1½ cups whole milk + 1½ tbsp vinegar
  • 3 cups rolled oats
  • ½ tbsp cinnamon
  • 125 g butter, melted
  • ½ cup packed brown sugar, honey or maple syrup
  • 3 large apples, peeled and grated
  • 2 large eggs
  • ½ tbsp baking powder
  • 1–1½ cups fresh or frozen fruit, such as berries

For the Berry Coulis

  • Frozen fruit e.g., berries
  • Icing sugar to taste

Instructions
 

The baking method remains the same for both the full and half batch. Simply follow the steps below, adjusting quantities accordingly.

    Prepare the Buttermilk (If using whole milk instead of buttermilk)

    • Combine the milk and vinegar, stir, and set aside for a few minutes.

    Mix the Oatmeal Base

    • In a large bowl, combine the rolled oats and cinnamon. Add the melted butter and buttermilk and mix well. Stir in the brown sugar, honey or maple syrup. Cover and refrigerate overnight.

    Next Day and Bake

    • The next day, add the eggs and grated apple to the oat mixture and mix well. Stir in the baking powder, then gently fold through your chosen fresh or frozen fruit.
    • Line a baking dish with baking paper and press the mixture firmly and evenly into the dish.
    • Bake at 200°C conventional / 180°C fan forced / 400°F for 60–75 minutes, or until golden and set.

    Serve & Store

    • Let the oatmeal cool a little before slicing. Serve warm or cold. Store leftovers in the fridge or freeze for later. It cuts easier when cold.

    Berry Coulis

    • Place the frozen fruit in a small saucepan with icing sugar to taste. Simmer over low heat until the fruit has softened and the sauce is slightly syrupy. If you prefer a thicker coulis, stir in a little cornflour slurry and simmer briefly until thickened.
    • Serve warm or cold with the baked oatmeal. Store any leftover coulis in the refrigerator or freeze for later.

    Video

    Notes

    • Sweetness: This baked oatmeal isn't overly sweet, so adjust the sweetener to suit your taste. Brown sugar, honey or maple syrup can all be used.
      Fruit: Use whatever fruit you enjoy or have on hand. Fresh or frozen berries work beautifully, but you can also try banana or other fruits. My daughter loves making hers with banana and honey.
      Freezing: The baked oatmeal freezes beautifully. Cut into individual portions, store in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat from frozen.
      Serving: Enjoy it warm or cold, on its own or with Greek yoghurt, a drizzle of honey or maple syrup, fresh fruit or the berry coulis.