Baked Oatmeal with Cranberries & Pistachios
A warming breakfast dish combining chewy oats, tart cranberries, and crunchy pistachios that creates a comforting and satisfying meal.
Ingredients
Dry Ingredients
- 2 cups rolled oats These hearty oats provide a chewy base.
- 1 cup dried cranberries Opt for unsweetened cranberries for balanced tartness.
- 1 cup shelled pistachios Lightly toasted for a buttery crunch.
- 2 tsp baking powder Leavening agent for puffiness.
- 1 tsp cinnamon Infuses the dish with warmth.
- 1/4 tsp salt Enhances overall flavor.
Wet Ingredients
- 2 cups milk Use dairy or unsweetened plant-based milk.
- 1/4 cup pure maple syrup Adds depth and sweetness.
- 2 large eggs Use flax eggs for a vegan option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine rolled oats, dried cranberries, toasted pistachios, baking powder, cinnamon, and salt; mix until well blended.
- In another bowl, whisk together eggs, milk, and maple syrup until frothy, then pour over the dry ingredients and stir gently.
- Transfer the mixture to the greased baking dish and spread evenly.
Baking
- Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick comes out clean. Let cool slightly before serving.
Notes
For best results, soak the oats for 30 minutes before baking. Use high-quality ingredients and adjust sweetness to taste. Ensure to grease the baking dish well to prevent sticking.