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Cranberry pistachio baked oatmeal

Facing a cold winter morning will feel easier after a bowl of warm baked oatmeal.

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    Baked oatmeal with crunchy pistachio and bursts of cranberry flavors.
    The Kitchen Paper
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I’ll admit that I was skeptical about this flavor combo, and skeptical about putting whole cranberries in my oatmeal. I thought they might be sour bombs of terror, despite the fact that I love them 100%.

They turned out to be SO GOOD! Like, little bombs of HEAVEN in each bite of oatmeal! I like that they introduce quite a bit more moisture, which is sometimes my complaint with oatmeal — monotonous dense oatmeal texture. These not only have little cranberry bursts, but crunch pistachios, too.

Cranberry pistachio baked oatmeal
Serves 6 to 8

Recommended: 20 breakfast and brunch recipes

1 teaspoon butter
1/2 cup brown sugar
pinch of salt
1-3/4 cups milk
1 large egg
1 teaspoon vanilla
1-1/2 cups rolled oats
1/2 cups pistachios, coarsely chopped
1-1/2 cups cranberries

1. Preheat the oven to 350 degrees F. Use the butter to grease an 8x8" baking dish or 9" loaf pan.

2. Combine the brown sugar, salt, milk, egg, and vanilla. Use a whisk to mix until the egg is totally combined and the mixture is smooth.

3. Add the oats, then most of the pistachios and cranberries (save a little bit for sprinkling on the top).

4. Bake for 45-50 minutes. The mixture should be set and beginning to turn golden on top.

5. Serve with half & half, yogurt, or any other topping you want!

Related post on The Kitchen Paper: Cranberry scones

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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