Equipment
Ingredients
Dry Ingredients
- 200 g rolled oats
- 50 g sliced almonds, toasted
- 4 g baking powder
- 3 g ground cinnamon
- 2 g fine sea salt
- 1 g ground cardamom
Wet Ingredients
- 480 ml whole milk
- 80 ml maple syrup
- 45 g unsalted butter, melted and slightly cooled
- 10 ml vanilla extract
- 2 large egg, room temperature
Fruit
- 300 g plums, pitted and sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 253 kcal
- Protein
- 7 g
- Carbohydrates
- 24 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 19 g
- Sodium
- 276 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 86 mg
- Potassium
- 337 mg
- Calcium
- 231 mg
- Iron
- 0.9 mg
- Magnesium
- 40 mg
- Phosphorus
- 166 mg
- Zinc
- 1.1 mg
- Vitamin A
- 130 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 1.4 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.50 mg
- Niacin
- 0.6 mg
- Folate
- 18 mcg
- Water
- 134 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190 C/375 F. Generously grease the 20x20cm baking dish with butter or a neutral cooking spray.
In the large mixing bowl, combine the rolled oats, half of the toasted sliced almonds, baking powder, ground cinnamon, sea salt, and ground cardamom. Toss well to distribute the spices evenly.
In the medium mixing bowl, whisk together the whole milk, maple syrup, melted unsalted butter, vanilla extract, and eggs until completely smooth and emulsified.
Scatter half of the sliced plums across the bottom of the prepared baking dish. Cover evenly with the dry oat mixture. Slowly pour the wet liquid mixture over the oats, ensuring all the oats are moistened. Arrange the remaining sliced plums and the reserved sliced almonds attractively on top.
Bake on the middle rack for 40 minutes, or until the top is golden brown and the oatmeal has set nicely without jiggling excessively in the center.
Remove the baking dish from the oven and let it cool for 5 minutes before slicing. This resting period allows the oats to absorb any remaining liquid so the portions hold together.
Chef's Notes
- Toasting the rolled oats in a dry skillet for 3 to 4 minutes before mixing deepens their nutty flavor profile significantly.
- For the best texture, use plums that yield slightly to pressure but are not overly soft; overly soft stone fruit will turn to mush during the long bake.
- If you want to prepare this ahead of time, assemble the dry ingredients and wet ingredients in separate containers the night before. Combine them in the baking dish right before baking so the oats do not turn soggy overnight.
Storage
Refrigerator: 4 days — Store in an airtight container once completely cooled.
Freezer: 2 months — Wrap individual portions tightly in plastic wrap, then place in a freezer-safe bag.
Reheating: Warm individual portions in the microwave for 60 seconds or in a 175 C/350 F oven for 10 minutes until heated through.
Troubleshooting
Oatmeal is too dry or crumbly
Cause: Oats absorbed too much liquid before baking, or it was left in the oven too long.
Fix: Serve with a generous splash of warm milk or a dollop of yogurt to add moisture.
Prevention: Bake immediately after pouring the wet ingredients over the dry, and check for doneness 5 minutes early.
Oatmeal is watery at the bottom
Cause: The plums were overly ripe and released too much juice, or the baking dish was too small.
Fix: Return to the oven for an additional 5 to 10 minutes to bake off excess liquid.
Prevention: Use plums that are slightly firm to the touch, and ensure you use the correct pan size to allow proper evaporation.
Cultural Context
Originating from Amish and Mennonite culinary traditions, baked oatmeal transforms the standard stovetop porridge into a warm, sliceable casserole. The addition of vibrant stone fruit and toasted nuts reflects a seasonal, modern approach to this humble comfort food, effortlessly blurring the line between a nourishing breakfast and a rustic dessert.
