I’ve been reading here for a while but don’t often comment. You do a great job on this blog – it keeps me coming back.
Heidi was my first food blog ‘hero’ too. I have her new book on pre-order and can’t wait for it to arrive so I can get in the kitchen with it. This recipe looks fab – feel very, very free to post some more if you like to keep me going until my copy arrives!!! :-)
i am sitting @ my desk eating “nuked” instant oatmeal with bananas (s o o sorry!)…& looking @ your beautiful photos & reading your words….i def know what i am going to be baking for my mornings!
thanks tim…as always!!
Kartik- light! so much light.
Kimberly- lucky you! I keep hoping she’ll make it to other parts of the country on the book tour.
Whistlepea- agreed. I have a hard time eating oatmeal unless I load it with nuts and fruit. this is such a great alternative.
We read your post with the Baked Oatmeal recipe and had to try it. The recipe turned out great and was a hit at a social gathering this afternoon. The recipe was easy to follow, clear instructions and the photos helped a lot. Thank you for sharing and our family looks forward to other great ideas in the future.
This looks delicious, and your photos are lovely! I have a question about how you made the recipe, though. It calls for 1/3 cup of “natural cane sugar or maple syrup”. The recipe then says to add “the sugar, if using,” to the oat mixture, but the next instruction is to whisk “the maple syrup, if using,” into the egg mixture. I’m confused about whether the total amount of sweetener called for is 1/3 cup? Also, which mixture, oat or egg, should the sweetener be added to? Thanks for sharing.
This was delicious, and I got rave reviews from my in-laws and husband. I used toasted pecans instead of the walnuts. Also, my blueberries were pretty tart so I added a tablespoon of sugar to the oatmeal, along with the noted amount of maple syrup. I will definitely make this again!
I made this recipe this morning and it was divine. This is one of many recipes I’ve been encouraged to try on your blog and I just wanted to say thank you for helping me realize that cooking and baking is not chore, but a true pleasure. Really, thank you for your beautiful posts and photos.
Baked oatmeal sounds delicious! I’ve actually never heard of it. I love blueberries and I love oatmeal- so it sounds right up my alley. Heidi’s blog is one of the blogs that inspired me to start my brand-new blog too ;)
Heidi is a rock star. I just made the Wild Rice Casserole and it was fantastic. I’ve dog-earned half of the cookbook…Baked Oatmeal included. Your pictures are absolutely fantastic and I bet you’ll have your own book out there in the not-so-distant future. As a fellow food blogger (for documentary/fun purposes only, not commercial/financial prospects), I wanted to ask you: do you always get permission from the author of a recipe? Most of the recipes I use are online and available free of charge to whomever might want them. That includes Ina, Food Network, other blogs and Saveur to name a few. Is it different with materials (like books) that don’t have their recipes available for free? Thanks for your insight.
Hi Batya- Thanks for the nice message and for the good question. Normally, when I post a recipe it is either available online already and/or I have altered it and rewritten parts of it. But in any case, I always give credit to the writer and include links to purchase the book or to the magazine or blog. In the case of this recipe, when I first posted it the book had not yet been released. Since I wanted to use the recipe exactly as written, I asked Heidi for permission. I think the most important thing is that credit is always given to the creator of the recipe (ideally with a link back to source). That is my opinion, anyway. Happy cooking and blogging!
I have that set of baking dishes, too – from Crate & Barrel. Just made lasagna in one of them last night, in-your-face iphone pic on the blog. I was thinking it was the type of very cheesey dish Heidi says she doesn’t really like … in my defense, I was cooking for teenagers.
The oatmeal looks great. You mentioned switching in other fruit-do you think the bananas in particular are crucial to the finished dish/texture? I love the blueberries in it, almost looks like a crisp, so was excited to try but just cannot do bananas. And a lot of times when bananas are in something they are there specifically for their texture (alas for me).
Thank you for your fabulous website. I just made the Baked Oatmeal this morning and it was delicious. I had everything on hand, and I love that it was fast and easy. Thank you so much for giving so many of us great recipes to brighten our day :)
I feel the same way about Heidi: her aesthetic, the way she writes about life and food, and the fact that even less-judicious eaters can enjoy her writing and recipes. Like you, she was one of the first food blogs that really ‘hooked’ me. Thanks for such a lovely write-up of this recipe, Tim!
Heidi’s blog was the first I ever read, and also was the main inspiration for me to start my own! I love the design, her very humble and minimal writing, the uniquely ‘her’ photos. This recipe looks like a perfect breakfast – healthy, but still luxurious. Can’t wait to try it.
Egg question — one of us has an egg allergy over here. For this dish, what would you suggest for a substitution? I often use 1tsp baking powder combined with 1 1/2 Tbsp oil and 1 1/2 Tbsp water (whisked together, makes an foamy/eggy kind of thing). Would something else do the job better?
I made this for a Mother’s Day brunch and my family loved it. I also tried an apple version, with sliced apples on the bottom instead of bananas, and chopped apple pieces throughout. I also substituted brown sugar for the maple syrup/cane sugar and it was delicious! I think this recipe is a great base, you can pretty much use any combination of fruit, nuts and sweetener and it will come out great! Thanks for sharing, I’m giving your Mac and Cheese recipe a try tonight!
Hello. This looks so good I want to try it for a weekend breakfast. One question: My son’s school is having a bake sale tomorrow to raise money for rebuilding a Kindergarten in Japan. We are supposed to drop everything off today. Is this any good the next day, served at room temp? Thanks!
The temperature this morning in the Eastern Townships of QC was a frigid 7 Celcius! This called for hot breakfast. Can’t remember how I ended up on your blog, but this recipe hit the spot for me and my family. Will be coming back for more! (I will also be trying apples on the bottom. Loved the bananas ;-) but am curious…)
This was so amazing! I made it with nectarines, banana, and a mixture of raspberries, blackberries, and blueberries, and it was so wonderful. We reheated it in the oven and agree, it was of diminished quality (although not bad at all!). Thank you!
I’ve been following your blog for months, but this is my first comment…made this with strawberries and rhubarb and it turned out deliciously, served with fresh cream. Definitely one to add to my breakfast/brunch repertoire. Thanks!
OMS!! Oh. my. science! I 1/4 the recipe, made w NO EGG, and used soy milk. It was amazing and I am already dreaming up another combination for more….bananas, figs, and blueberries! Thank you for this recipe (and all others you provide….I dream of making your jellies someday)!!
If this recipe can’t convince my boyfriend to like oatmeal, I don’t know what will. I’ve had this bookmarked for months; it’s high time to make it. I think it will be perfect for this upcoming chilly fall weekend! Thanks for sharing.
This is amazing. I’ve already made it twice – once on Christmas morning and again at the request of my husband. Delicious!! Perfect for chilly winter mornings in bed, and it makes your house smell amazing. :-)
I made baked oatmeal the other day, did not add egg, used almond milk. Put bananas and blueberries in it. It was so good, but even better the next day COLD, with cold almond milk in it. I hate the texture of cooked oatmeal, so this is a great way to get the benefits of rolled oats into my diet. LOVE IT!!!
I don’t normally comment on recipes but – this is amazing. I have 2 little ones – 3 yrs old and 19 months – they LOVE it. I am currently making it weekly and made it on vacation with extended family … received rave reviews. You are making me look like a better cook than I am – and I appreciate it! :)
Hi Mel- the pan I used is the equivalent of 8×8 (it is not 9×13). It does matter. Syrup quantity is in ingredients list, with sugar. You can use either sweetener, and then follow directions accordingly.
I made this for breakfast on Christmas morning and it was absolutely delicious. The leftovers were fab too. I will definitely be making this again. Thank you so much for posting it and bring delicious warmth to our Christmas morning. Much appreciated.
I finally made it this morning and loved it. I think I will be full up well beyond lunchtime! As someone who really doesn’t like porridge, I was pleased to find that I loved this with a few dollops of natural yogurt and lots of maple syrup drizzled over the top. Thank you to both you and Heidi!
Made your Baked Oatmeal for Sunday morning breakfast. Wow! A very skeptical husband thought he wouldn’t like it. Well, he ate it for breakfast, lunch, and I quote “this tastes so good you could eat it for dessert”, and he did! Needless to say this will be a “go to” recipe for my family. Thanks!
I don’t like the gluey texture of porridge so was looking for alternative oaty recipes, and this one is the bee’s knees! Good enough for dessert nevermind breakfast. I replaced bananas with thinly-sliced apples, added sultanas & dried cranberries, substituted most of the milk with oat milk & boosted the cinnamon. It was so sweet with the extra fruit that I think I can safely halve the sugar next time. Many thanks!
hi tim! I have made this many times but do you think I could replace the milk with kefir? I know it wouldn’t be as rich but I started making kefir and have a TON of it, so I want to try to use it up. alternatively, do you think I could make it with water instead of milk? I know it wouldn’t be as rich but I’m coming to the sad conclusion that my body isn’t too fond of straight milk. thanks! (also, to make this recipe even better, I’ve grated orange zest in it — SO good. fresh cranberries on top are killer, also.)