Recipes Breakfast + Brunch Oatmeal Brown Butter-Raspberry Baked Oatmeal 5.0 (2) 2 Reviews In this baked oatmeal, perfectly tender spiced oats mixed with sweet and tart fruit are topped with crispy coconut and pecans. The recipe calls for raspberries—blackberries, blueberries, or sliced strawberries would work as well. Blooming the spices in the hot brown butter releases their flavors and infuses the entire dish with a nutty warmth. The baked oatmeal can be refrigerated in an airtight container for up to 4 days. Cover with foil and reheat in a 350°F oven for 20 minutes, or microwave individual portions on high for 1 minute. By Melissa Gray Melissa Gray Melissa Gray is a Recipe Developer and Food Stylist for Dotdash Meredith, working on titles such as Food & Wine, Southern Living, Real Simple, and Health. She has been cooking professionally since she was 16 years old but could always be found cooking and baking with her mom even from a young age. Food & Wine's Editorial Guidelines Published on November 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Andrew Bui / Food Styling by Caitlin Haught Brown Active Time: 15 mins Total Time: 55 mins Servings: 6 Ingredients Cooking spray ¼ cup unsalted butter 1 ½ teaspoons ground cinnamon ¼ teaspoon ground nutmeg 2 cups (about 7 ounces) uncooked old-fashioned regular rolled oats 1 teaspoon baking powder ½ teaspoon kosher salt ½ cup plus 2 tablespoons chopped toasted pecans, divided 2 cups plain unsweetened almond milk ⅓ cup pure maple syrup, plus more for serving, if desired 1 large egg, beaten 2 teaspoons vanilla extract 2 medium (6 ounces each) bananas, sliced 1/2-in. thick (about 1 1/2 cups) 1 ½ cups fresh raspberries (from 1 [6-ounce] package), divided ¼ cup unsweetened flaked coconut Directions Preheat oven to 375°F. Lightly coat an 8-inch square baking dish with cooking spray. Melt butter in a small skillet over medium. Continue cooking, stirring constantly, until butter is browned and has a nutty aroma, 2 to 3 minutes. Pour butter into a large bowl; stir in cinnamon and nutmeg. Let cool 5 minutes. Stir together oats, baking powder, salt, and 1/2 cup of the pecans in a medium bowl; set aside. Add milk, maple syrup, egg, and vanilla to cooled butter mixture; whisk to combine. Stir in oat mixture. Arrange bananas in a single layer on bottom of prepared baking dish. Sprinkle evenly with 3/4 cup of the raspberries. Spoon oat mixture evenly over top. Sprinkle with remaining 3/4 cup raspberries, then with coconut, and finally with remaining 2 tablespoons pecans. Bake in preheated oven until set and golden brown, about 35 minutes. Let cool 5 minutes. Serve with additional maple syrup, if desired. Rate it Print