Recipe: Apricot-Orange Baked Oatmeal
Prep Time:
10 minutes
Cook Time:
45 minutes
Servings:
6 servings
Ingredients
  • 1 cup steel-cut oats
  • 1 cup whole rolled oats
  • ½ cup water
  • 1½ cups whole milk (can substitute with any nondairy milk), divided
  • 3 tablespoons melted ghee, divided
  • 1 large egg
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup roasted, unsalted cashews
  • ½ cup roughly chopped dried apricots
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon Jamaican allspice
  • 1 small orange (such as blood orange, Cara Cara or tangerine), thinly sliced (12 to 15 slices)
  • 1 tablespoon sugar
  • 2 cups plain Greek yogurt, to serve
Directions
  1. In a large bowl, add the oats and cover with the water and 1 cup of the milk. Let sit 20 minutes, allowing the oats to soak and hydrate.
  2. While the oats are soaking, adjust one oven rack to the upper-middle position and preheat the oven to 375°. Grease an 8-inch baking dish with 1 tablespoon of the melted ghee and set aside.
  3. In a small bowl, stir together the egg, honey, vanilla extract and the remaining melted ghee and milk, and set aside.
  4. When the soaked oats are ready, add the egg mixture, cashews, apricots, baking powder, salt and Jamaican allspice, stirring until thoroughly combined. Pour the oatmeal mixture into the prepared baking dish and layer the orange slices over top.
  5. Sprinkle the slices with sugar and bake in the preheated oven until the oats are cooked through, about 40 minutes. Remove from the oven and turn the oven to a low broil. Return the baked oatmeal to the oven and broil until caramelized, 2 to 3 minutes. Let cool 10 minutes and serve with a spoonful of yogurt.