It’s that time of year when all our houses are filled with guests. When you have a house full of company, some serious meal strategizing has to take place.
I feel that breakfast can be one of the most difficult meals to plan. You want to serve your company something nice, but there is no way you want to stand over a hot griddle for two hours making pancakes for a dozen hungry people. You need something quick, sophisticated, and satisfying. It just so happens that baked oatmeal meets all those requirements.
This baked oatmeal is fancied up with the addition of bright cranberries and warm gingerbread flavors.
Baked oatmeal is like a secret weapon. It's an all in one, complete breakfast and it is super easy to whip up.
Oats are mixed with molasses, eggs, melted butter, and sugar. Salt and baking powder are added, and sweet candied ginger and fresh cranberries are folded in. Mariah Carrey Christmas album is playing in the background… (Optional, but totally not optional.)
I love the bright, pop of acid that the fresh cranberries provide. This is the time of year where I want to put cranberries in everything - and I do.
Technically, baked oatmeal can stand on its own, but I am never one to give up the chance of adding more cream.
I spiced up my cream with a little bit of ground cinnamon and warmed it while the oatmeal was baking.
By now your sleep-eyed guests are emerging and you are pouring fresh mugs of coffee like a boss.
Welcome to house guest season - you totally got this.
Cranberry Gingerbread Baked Oatmeal
serves 6 / recipe slighted adapted from Joy the Baker
for the baked oatmeal
- 1 1/2 cups old fashion oats
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons candied ginger, diced
- 1 teaspoon baking powder
- 1 egg
- 1/2 cup whole milk
- 2 tablespoons molasses
- 1/4 cup unsalted butter, melted
- 1 cup whole, fresh cranberries
Preheat oven to 350 degrees.
In a large bowl combine oats, brown sugar, spices, candied ginger, and baking powder - stir to combine.
In a separate bowl, beat egg and whisk in milk, molasses, and melted butter. Add dry ingredients and stir until thoroughly combined. Fold in fresh cranberries.
Grease an 8x8 oven-proof pan with cooking spray and pour in oatmeal mixture. Use a spatula to smooth out the surface.
Bake for 20-25 minutes or until the edges are deep golden and the center is set.
While the oatmeal is baking prepare the cinnamon cream.
for the cream
2/3 cup heavy cream
1/2 teaspoon ground cinnamon
In a small saucepan whisk to combine cream and cinnamon. Place over low heat until the cream is steaming, about seven minutes. Pour over baked oatmeal. Enjoy!