We don’t make this recipe often, truth be told, because Nathan doesn’t like oatmeal and has a hard time serving it. It is always well received by guests, and on more than one occasion by self-proclaimed “oatmeal snobs” to be the best they have ever had. Baking it in the oven gives the flavors a chance to absorb into the oats, but not become gloppy or pasty. It stays hot for a good long time. Easily made Gluten Free by using certified GF oats. Use Vegan butter and milk alternative and it is Dairy Free and Vegan. For those who watch their sugar intake I have used artificial sweeteners and a touch of molasses, and oatmeal is a great source of protein as well!
A hearty oatmeal perfect for those chilly mornings. Can accommodate any fruits you have on hand, and can be made to accommodate many dietary restrictions. My go to combination at the inn is apple, cranberry and blueberry. But have used plums, raspberries, blackberries, pears, peaches, nectarines, apricots and strawberries with success.
- 1/2 cup Oatmeal Old Fashioned or Rolled Oats
- 1 Tbsp Brown Sugar
- 1/2 tsp Vanilla
- 1/4 tsp Cinnamon
- 1 pinch salt
- Fruit assorted
- 1/2 cup milk or milk substitute
- 1 pat butter unsalted
- Unsweetened Whipped Cream to top
- Cloves to sprinkle on whipped cream
Preheat oven to 350 degrees.
Place, oatmeal, brown sugar, vanilla, cinnamon, salt, and fruit in ramekin and mix together with a spoon to incorporate.
Top with Butter
Place on baking sheet in oven.
Bake for 15 minutes, and gently stir to incorporate butter and pat down ingredients into the remaining milk so it doesn't dry out.
Bake for an additional 15 minutes.
When done remove from oven, top with a dollop of whipped cream, and a sprinkle of cloves and serve.