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Persimmon and Cranberry Baked Oatmeal recipe. A recipe for Persimmon and Cranberry Baked Oatmeal with coconut milk. Persimmon and Cranberry Baked Oatmeal recipe with coconut milk. My new favorite thing is baked oatmeal. I have always been a huge fan of regular oatmeal, but I was always skeptical about baked oatmeal. I didn’t want it to taste like I was eating a cookie for breakfast. I was pleasantly surprised the first time I made it. The texture was great, and it saves in the refrigerator even better. It will definitely be one of those things I pre bake and heat up when needed. My favorite thing to do is to pour some soy milk over a huge scoop of it. We used cranberries and persimmons, but you can literally put anything in it. This year, I am trying not to eat 10 cheeseburgers every day, so if you are like me and trying to eat a bit more mindful, I urge you to try out this Persimmon & Cranberry Baked Oatmeal. Add the mix-ins you like, and maybe play around with things a bit. I have a batch in the fridge right now I am about to dig into. I hope you guys enjoy it. Happy New Year!
♥ Teri

Persimmon & Cranberry Baked Oatmeal
Serves 6 to 8

Ingredients:
2 cups rolled oats
1/2 cup light brown sugar
1/3 cup flaxseed meal
2 1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup low-fat milk
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 tablespoons melted coconut oil (can substitute melted butter)
2 fuyu (jiro) persimmons, peeled and chopped
2/3 cup fresh (or frozen) cranberries, blanched
1 banana, chopped
2 tablespoon butter, softened
maple syrup, optional

Directions:
1. Preheat oven to 375°F.
2. Generously grease an 8”x 8” baking dish and set aside.
3. Place first 6 ingredients into a mixing bowl and toss together.
4. In another mixing bowl whisk together both milks, the egg, vanilla and coconut oil.
5. Pour the milk mixture over the oat mixture and stir together. Fold in the remaining ingredients until just combined.
6. Pour mixture into the prepared baking dish and smooth surface with a spatula.
7. Dot the top with butter and bake for 40 to 45 minute or until golden brown. Allow oatmeal to cool about 7 minutes before drizzling with syrup, if using. Serve.

 /   /   /  27 Comments
  1. Paola @gnom-gnom Not Specified Not Specified

    I am a porridge gal through and through when it comes to breakfast, but I have never done it baked (skepticism as well perhaps). But I must say that this does look really appealing to me- particularly with the coconut milk and the cranberries!

  2. Abby @ The Frosted Vegan Not Specified Not Specified

    I loooove steel cut oats, but the prep time is killer unless you go the crockpot route. I’m thinking this would be perfect in the crockpot!

  3. Heather @ SugarDish(Me) Not Specified Not Specified

    I’ve saved several baked oatmeal recipes in the last couple of days with the hopes of finding one that doesn’t contain a stick of butter and 42 tons of sugar. Like you said– I might as well just bake cookies! This one sounds gooooooood– loving the coconut milk. Thanks!!

  4. ileana Not Specified Not Specified

    This includes two things I’ve been meaning to try: persimmons and baked oatmeal. Need to make this soon!

  5. Laura Not Specified Not Specified

    I generally always buy persimmons when they’re around and ALWAYS struggle to find something to do with them. Prayers answered! And a high five to less cheeseburgers :)

  6. Natural Handcrafted Soap Not Specified Not Specified

    Thanks for this recipe ,, I like it

  7. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    I have to try this. I don’t really like oatmeal because it is mushy. I think I would love this because it looks like it has a nice crunch!

  8. Sarah Not Specified Not Specified

    beautiful lighting for these pics, and what a great recipe. A perfect combination of comforting oatmeal, and sharp refreshing fruit. Just what you need at Breakfast.

  9. Bernadette @ Now Stir It Up Not Specified Not Specified

    I love oatmeal with fruit. I have wanted to make an oatmeal bake for a while. Thanks for the great recipe!!

  10. Kaye Cox Not Specified Not Specified

    This looks great, also love oatmeal and have been wanting to try baked, but without all the sugar. Can I make this the night before? Its back to school for us so wondering if it will still be good the next morning if baked in advance?

  11. Jen @ Pretty Plate Not Specified Not Specified

    I’m so excited to try this recipe! I am not very creative when it comes to a healthy breakfast. Do you think it would work baking them in a muffin tin?

    : )

    Jen

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  14. lynn @ the actor's diet Not Specified Not Specified

    absolutely stunning. happy to see this on refinery 29 today too!

  15. The Food Hound Not Specified Not Specified

    I love baked oatmeal! I always keep some in the freezer for the babe and me :) Persimmon and cranberry is a VERY interesting fruit combo! I once bought a persimmon to try… then it rotted and I never did… thanks for reminding me!

  16. All that's Jas Not Specified Not Specified

    I absolutely adore how you make oatmeal look so yummy! You won me over, I have to try it :)

  17. Ashley Not Specified Not Specified

    Your oatmeal looks like the perfect hibernation food! Also, I am a new blogger and I have to tell you, your site layout is beautiful and very well put together! I look forward to reading more from you!

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  21. lisa Not Specified Not Specified

    OH MY GOSH this was fabulous!!!!! I will never eat pancakes again :)
    I did a mix of scottish oats and amaranth – used blueberries, apple and banana
    and sprinkled chia seeds on top – my husband LOVED it! thanks for the recipe :)

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  24. lilbrownone Not Specified Not Specified

    Mine was without any cane sugar and coconut milk. A lil less fat; I used two cups unsweetened almond milk and raw honey for a more natural sweetener. I substituted honey during the liquid step, whipped it around with the egg, vanilla and milk.

    I added nutmeg and grated zucchini based on what was in my kitchen. It was AMAZING

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