This post is sponsored by Ball® Fresh Preserving Products by Newell Brands.
Yesterday, I showed you how to make the Mixed Berry Jam on FreshPreserving.com. This easy, small batch of jam is versatile, flexible, and really delicious. You can use it any number of ways. Stirred into oatmeal! On peanut butter toast! In sparkling water! Dolloped in thumbprint cookies! Whisked into vinaigrette!
If you are unmoved by those suggestions, I’ve got one more for you. Baked oatmeal. Now, I realize that at first blush, baked oatmeal doesn’t sound like the most exciting dish ever. But here’s the thing. It’s a workhorse. A day saver. A morning mood lifter. Packed with whole grains, applesauce, and a couple eggs for protein and binding. It’s tasty, portable, and easy.
Another truly excellent thing about baked oatmeal is that it’s really easy to make. All you need is a bowl, a two-cup measuring cup, and square baking pan (greased with cooking spray or a small slick of neutral oil). I’ve included weight measurements so if you have a scale, you don’t have to dirty additional measuring cups.
You start by measuring out rolled oats, whole wheat flour (if you’re gluten-free, you can swap in your GF flour of choice), toasted nuts, and raisins (or any other raisin-sized dried fruit). Add some cinnamon (cardamom is another good option, if you prefer), baking powder (to help make it lighter), and salt.
Then, in the measuring cup, portion out milk, applesauce, eggs, and vanilla extract. Whisk, add the wet to the dry, pour it into your prepared baking pan, and add dollops of jam in a grid pattern (like a tic tac toe board).
The oatmeal is baked in a hot (375F) oven for 35 to 40 minutes, until the middle has lost its wobble, the edges start to pull away from the corners of the pan, and the puddles of jam sink slightly. You can serve it warm (perfect for mellow weekend brunches) or once it’s cooled, you can portion it out into containers for the work week.
I like to eat it straight from the fridge with a couple spoonfuls of plain yogurt, or warmed up with a little milk. Full recipe below!
Jammy Baked Oatmeal with Mixed Berry Jam from Ball® Fresh Preserving Products by Newell Brands
- cooking spray or neutral oil
- 1 ½ cups/135 g rolled oats
- 1 cup/110 g whole wheat flour
- 1 cup/110 g chopped pecans walnuts, or almonds, lightly toasted
- ½ cup/85 g raisins
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1¼ cups/300 ml milk
- 1/2 cup/120 ml water
- 2 eggs
- 1 cup/240 ml applesauce
- 1 teaspoon vanilla extract
- 1 cup Mixed Berry Jam
- Preheat the oven to 375°F/190°C. Grease an 8 x 8 in/20 x 20 cm baking dish.
- In a bowl, combine the rolled oats, whole wheat flour, nuts, raisins, baking powder, cinnamon, and salt.
- In a spouted measuring cup combine the milk, water, eggs, applesauce, and vanilla extract. Whisk together.
- Pour the wet ingredients into the bowl with the oat mixture. Stir to combine.
- Scrape the batter into the prepared baking dish. Dollop the jam into the batter in a 3x3 grid.
- Bake in a preheated oven the edges begin to pull away from the pan and the top is golden brown, about 30 to 35 minutes.
- Serve warm or chilled.