![Baked Oatmeal with raspberries, coconut, pecans](https://cdn.statically.io/img/www.foodandwine.com/thmb/wRzYpnve9FYoazbNxIK5PPYcNyY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/baked-oatmeal-FT-RECIPE0921-dee147e8486b4e8ab2361f0b2e61df13.jpg)
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.