Cozy and deeply satisfying, this baked oatmeal gets extra richness from a bit of cream cheese. To boost its healthiness quotient, it’s studded with pears, blackberries and walnuts. Drizzle yours with maple syrup, honey or a little cream for extra sweetness. We love this dish both warm and cold. Slideshow: More Oatmeal Recipes 

Anna Painter

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Abby Hocking / Food & Wine

Recipe Summary

active:
30 mins
total:
1 hr 35 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Spread the walnuts on a rimmed baking sheet and toast for 12 to 15 minutes, until golden brown. Let cool slightly, then coarsely chop. Generously brush a 3-quart oval baking dish with butter and place on a rimmed baking sheet.

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  • In a medium bowl, using a rubber spatula, stir the oats with the salt, cinnamon, ginger and 3/4 cup of the chopped walnuts.

  • In a blender, combine 1 cup of the milk with the cream cheese and brown sugar and pulse until smooth. Add the remaining 2 cups of milk, the vanilla and eggs and blend until smooth.

  • Peel, core and dice 3 of the pears. Sprinkle half of the diced pears in the prepared baking dish along with 3/4 cup of the blackberries. Sprinkle the oat mixture over the fruit in an even layer. Top with the remaining diced pears and 3/4 cup of the blackberries. Pour in the milk mixture.

  • Bake the oatmeal for about 50 minutes, until puffed and golden brown. Sprinkle with the turbinado sugar and let stand for 15 minutes.

  • Halve, core and dice the remaining pear. Spoon the baked oatmeal into bowls. Top with the diced pear and the remaining 1/2 cup of blackberries and 3/4 cup of walnuts and serve.

Make Ahead

The baked oatmeal can be refrigerated for up to 4 days. Gently reheat before serving, if desired.

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