This recipe was one of those lucky, spur-of-the-moment creations. We had some very ripe peaches that desperately needed to be used. However, there weren’t nearly enough to go into a pie or a crisp. Thus, Fruit-on-the-Bottom Baked Oatmeal was born of necessity.
In all honesty, I did not expect it to turn out. I shoved the pan into the oven and wondered if the fruit would finish cooking by the time the oatmeal was golden. To my surprise, I had created something utterly scrumptious. Warm fruit on the bottom, sweet, hearty oatmeal in the middle, crunchy almonds on top. The perfect breakfast treat for a chilly fall or cold winter morning. Served with good vanilla ice cream, this could easily be a dessert.
Here’s what you’ll need: fruit of choice (apples, pears, and peaches are good choices), whole milk, maple syrup, eggs, vanilla extract, butter, rolled oats, baking powder, baking soda, salt, sweetener of choice (I like maple sugar or demerara), and sliced almonds.
Peel and slice your fruit. I love perfectly ripe peaches. Pour 1/4 cup butter into the bottom of a square baking dish. Arrange the fruit on the bottom. Sprinkle with a couple tablespoons of sugar. Set aside.
In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla extract. In a large bowl, whisk together oats, baking powder, baking soda and salt. Add the wet ingredients to the dry and mix very well. Pour over the fruit and smooth the top.
Sprinkle some almonds on top.
Sprinkle the almonds with a couple tablespoons of sugar.
Bake at 350°F for 40-50 minutes or until the top is golden and the fruit is bubbly. Let cool for a few minutes before serving.
Don’t you want to dig in? But wait. It gets better:
Serve with heavy whipping cream, milk, or (my personal favorite) a vanilla sauce.
Notes: You can customize this recipe in many ways. Use pecans or walnuts instead of almonds. Use almond extract instead of vanilla. Switch up the fruit. Pears are wonderful. If using apples, make sure to slice them very thinly or they will be crunchy. I have never tried berries, but I’m sure they’d be splendid.
A delicious breakfast treat composed of fruit on the bottom, oatmeal in the middle, and crunchy nuts on top.
- ¾ cups Butter, Divided
- 1-½ cup Thinly Sliced Fruit*
- 4 Tablespoons Demerara Sugar Or Sucanat, Divided
- ½ cups Whole Milk
- ⅔ cups Pure Maple Syrup
- 2 whole Large Eggs
- 1 teaspoon Vanilla Extract
- 2 cups Old Fashioned Rolled Oats
- 2-½ teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Salt
- ⅓ cups Sliced Almonds
*Peaches, pears and apples are good choices. If using apples, make sure to slice them thinly or they will be crunchy.
1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
2. In a medium bowl, mix together milk, maple syrup, eggs, remaining 1/2 cup butter and vanilla.
3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
4. Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or vanilla sauce.
Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.