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Baked Black Raspberry Oatmeal with a Brown Butter Drizzle

Source of Recipe

From "Seriously Delish" by Jessica Merchant


Recipe Introduction

"One of my deepest, darkest secrets is my insane love for Quaker instant oatmeal packets. You know the ones? Peaches and cream, strawberries and cream, apples and cinnamon, maple and brown sugar? Ugh. I love those things, even to this day. The instant oatmeal packets were actually my breakfast of choice all the way through high school. I could never do plain oatmeal—even just some simple brown sugar wouldn't cut it for me, probably because I was spoiled with the fabulousness of the artificial flavors I had consumed since I was a kid. I mean, fresh peaches and milk in my homemade old-fashioned rolled oats just didn't taste the same. So unfair. These days, I still longingly gaze at those instant oatmeal boxes in the grocery store, willing one to accidentally-on-purpose fall into my shopping cart. Every now and then I will buy one—and savor a packet once a week, usually on Saturday mornings after yoga. I'm sure it's the whole 'tasting like my childhood' thing, but um... those things are good. Ain't any other way to say it. In order to squash my instant oat habit and also cure my craving for a warm bowl of, well, something first thing in the morning, I've come to enjoy baked oatmeal more than I ever thought I could. I think it's the texture that gets me. Can we almost describe it as a kind of oatmeal cake-like thing? Yes. I think we can."

List of Ingredients

â—¦ 1 ½ cups old-fashioned rolled oats
â—¦ ½ cup loosely packed light brown sugar
â—¦ 1 teaspoon baking powder
â—¦ ½ teaspoon ground cinnamon
â—¦ ¼ teaspoon salt
â—¦ ½ cup canned light coconut milk, plus extra for drizzling
â—¦ ¼ cup applesauce
â—¦ 1 tablespoon unsalted butter, melted
â—¦ 1 large egg, lightly beaten
â—¦ 1 teaspoon vanilla extract
â—¦ â…” cup fresh raspberries
â—¦ 2 tablespoons unsalted butter, browned


Recipe

Preheat the oven to 350° F. Spray a small baking dish (such as a square or oval baker that serves 2 to 4) with nonstick spray. Set aside.

In a large bowl, whisk together the oats, brown sugar, baking powder, cinnamon and salt. In a smaller bowl, whisk together the coconut milk, applesauce, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry and mix until the oatmeal is combined and wet. Gently stir in the raspberries with a spatula or large spoon.

Bake for 25 minutes, or until the top of the oatmeal is set and golden brown. Remove the dish from the oven and let cool for one to two minutes, then serve with a drizzle of brown butter and coconut milk.

Serves 2



• Notes:
Alternate fruits based on the seasons—blueberries are particularly delicious, since they burst and explode inside the creamy oats. You can also add a mashed banana to the oatmeal batter before baking for an additional hint of flavor. And on top of the brown butter? Add some toasted coconut or sliced almonds or an extra drizzle of milk. So fancy.