Oats, berries, and nuts baked in a spiced custard makes you rise, shine and smile!
Years ago my husband decided to cook omelets for friends who joined us for the weekend. When he announced, “I’m going to flip this!” I thought: Uh, oh.
I watched the flip and then followed the omelet as it slid down the side of the stove and fold onto the floor.
Sometimes you need a go-to recipe for guests that doesn’t end in theatrics or a mop. Or you want a recipe to serve your mom when you celebrate her on Mother’s Day. This is it.
What this isn’t is one of those recipes that takes more time than it’s worth. Hearty, satisfying and flavorful. Berry Cardamom Baked Oatmeal is more like overnight oats that are company worthy. It can be made ahead and comes together quickly, making it an easy breakfast to serve overnight guests or to bake on the weekend to eat throughout the week. It’s good warm with milk or topped with yogurt. Or cold, straight out of the fridge as a late night bite.
Baked oatmeal keeps 3-4 days in the fridge and the flavor improves over time as the cinnamon and cardamom infuse the dish. Cooks around the world use cardamom. The aromatic spice flavors Thai curries, Scandinavian sweets, and Masala Chai.
Whole-grain steel-cut oats, fruit, nuts and spices add texture and flavor. In this recipe I’m using cardamom. Cooks around the world use cardamom for its warm, spicy-sweet flavor. The aromatic spice flavors Thai curries, Scandinavian sweets, and Masala Chai. If you don’t have cardamom, substitute ginger or a 1/4 teaspoon each of clove and nutmeg. Rather than berries, you can substitute sliced bananas or apples, or frozen or canned peaches. Milk, cottage cheese, walnuts, and an egg boost the protein while the oats, fruit, and walnuts add fiber. All together they make a meal rich in mother-approved healthy goodness.
But moms aren’t the only ones pleased. It seems the more whole grains we eat, the happier our gut bacteria are too. Researchers at the University of Nebraska found that eating whole grains even for a short period altered the gut bacteria to reduce systemic inflammation, which may be at the root of many chronic diseases.
Even better is that each spoonful carries fiber. For every seven grams of fiber added to daily eating, the risk for cardiovascular disease and heart disease drops by nine percent. This recipe has 3.5 grams fiber per serving. Talk about healthy goodness!
Why I like Berry Cardamom Baked Oatmeal
- It’s not oatmeal, as usual. The spices, fruit and nuts add texture and flavor.
- Cardamom has a warm, spicy-sweet flavor, but if you don’t have cardamom, substitute ginger or a 1/4 teaspoon each clove and nutmeg.
- Rather than berries, bananas, peaches, or apples are good too.
- Milk, cottage cheese, flax seeds, walnuts and an egg boost the protein to 8 grams per serving and oats, fruit, flax seeds and walnuts add fiber to nearly 4 grams per serving. Together, they make a meal rich in healthy goodness.
- It comes together quickly and can be made ahead, making it an easy breakfast to serve overnight guests. Even better, make it for yourself. It keeps 3-4 days in the fridge.
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Berry Baked Oatmeal
- Yield: 8
- 1 1/2 cups steel-cut oats
- 1/2 cup walnuts, coarsely chopped
- 2 tablespoons ground flax seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 1/2 cups milk
- 1 egg
- 1/2 cup cottage cheese
- 1/3 cup honey
- 2 tablespoons melted butter
- 2 cups berries, divided (I used frozen blueberries, strawberries, raspberries)
Heat oven to 325°F.
Lightly spray a 1-quart or 8 x 8-inch baking dish with cooking spray. Sprinkle 1 cup fruit in bottom.
In a small bowl combine oats, nuts, flax seeds, cinnamon, cardamom, and salt. Spoon over the fruit in baking dish.
Combine milk, egg, cottage cheese, honey, and butter in a blender. Blend thoroughly. Pour liquid ingredients over oatmeal. Sprinkle remaining 1 cup fruit over milk mixture.
Bake at 325° for 40 minutes or until lightly browned and set.
Serve warm or at room temperature. If serving later, cover and refrigerate. Warm in 325° oven for 20-30 minutes (or microwave) before serving. Top with milk or yogurt.