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Spiced Apricot Baked Oatmeal

Eat these spiced oatmeal squares while they're still warm for a cozy morning treat. I freeze mine in single servings so I can grab, go and microwave when I get to work. I'm not too humble to say I have the best breakfast in the office. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Spiced Apricot Baked Oatmeal
Spiced Apricot Baked Oatmeal Recipe photo by Taste of Home
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  • Total Time
    Prep: 15 min. Bake: 25 min.
  • Makes
    12 servings

Ingredients

  • 3/4 cup packed brown sugar
  • 3 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 3 cups old-fashioned oats
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped pecans, toasted
  • 3 large eggs, room temperature
  • 1-1/2 cups fat-free milk
  • 1/2 cup unsweetened applesauce
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup butter, melted
  • TOPPINGS:
  • 3 cups vanilla yogurt
  • 1/2 cup apricot preserves, warmed

Directions

  • Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture.
  • Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings.
    Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 piece with 1/4 cup yogurt and 2 teaspoons preserves: 327 calories, 11g fat (4g saturated fat), 60mg cholesterol, 280mg sodium, 52g carbohydrate (33g sugars, 3g fiber), 9g protein.

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Reviews

Click stars to rate
Average Rating:
  • Orbs
    Sep 28, 2020

    It's oatmeal time and this recipe is delicious! I will make it again. I cut the recipe down and baked the smaller amount in 4 ramekins. Thank you, Ellie, for sharing this recipe.

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