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Giada Baked Oatmeal

Giada Baked Oatmeal - recipe card
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A comforting, custard-like baked oatmeal studded with dried fruit and nuts, with a crisp golden top and a soft, tender interior. Perfect for a cozy breakfast or brunch.

Ingredients

Scale
  • 2 cups rolled oats (not quick-cooking)
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries or chopped dried cherries
  • 1/3 cup chopped toasted walnuts or pecans
  • For serving (optional): extra milk, maple syrup, fresh berries

Instructions

  1. Preheat the oven to 375°F / 190°C. Lightly grease an 8×8-inch baking dish or a 9-inch pie plate with butter or nonstick spray. This prevents sticking and promotes even browning.
  2. In a large mixing bowl, combine the rolled oats, packed brown sugar, baking powder, ground cinnamon, and kosher salt. Whisk thoroughly to distribute the leavening and spices evenly throughout the oats.
  3. In a medium bowl or large liquid measuring cup, crack the eggs and whisk them until homogenous. Add the whole milk, melted butter (cooled so it doesn’t cook the eggs), and vanilla extract. Whisk until fully combined.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined — about 15 strokes. Do not overmix; a few small lumps are fine. The mixture will be loose.
  5. Fold in the dried cranberries (or cherries) and chopped toasted nuts until evenly distributed. Reserve a small handful of each to sprinkle on top for visual appeal.
  6. Pour the batter into the prepared baking dish. Sprinkle the reserved dried fruit and nuts evenly over the top. This creates a textured, appealing crust as it bakes.
  7. Bake on the center rack for 25 to 30 minutes, until the top is golden brown and the center is set — it should jiggle only slightly when gently shaken. A knife inserted into the center should come out clean or with just a few moist crumbs. Ovens vary, so check at 25 minutes.
  8. Remove from the oven and let rest for 5 minutes on a wire rack. This allows the custard to finish setting and makes serving easier. Serve warm, with additional milk, a drizzle of maple syrup, or fresh berries if desired.
  9. Leftovers can be stored in the refrigerator for up to 4 days. To reheat, microwave individual portions for 45-60 seconds or reheat in a 350°F / 177°C oven for 10 minutes. This baked oatmeal also freezes well for up to 3 months — wrap tightly in plastic and foil before freezing.

Notes

For best texture, use rolled oats, not instant. Toasting the nuts beforehand deepens their flavor. This recipe can be assembled the night before: cover the unbaked dish and refrigerate, then bake straight from the fridge, adding 5-10 minutes. For a vegan version, substitute eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and use melted coconut oil and almond milk.

Nutrition

Keywords: baked oatmeal, Giada baked oatmeal, breakfast casserole, oat bake, dried fruit oatmeal, nutty oatmeal, brunch recipe, easy breakfast, make-ahead breakfast, healthy oatmeal bake, rolled oats recipe

Find it online: https://giadacooks.com/giada-baked-oatmeal-recipe/