Name: Baked Oatmeal
Yield: 6–8 servings
Ingredients: 5 Tbsp. unsalted butter or virgin coconut oil, melted, divided; 3 cups old-fashioned oats; 1 cup pecan halves; ½ cup pumpkin seeds (pepitas); ½ cup skin-on sliced almonds; 2 tsp. ground cinnamon; 1½ tsp. kosher salt; ¼ tsp. ground cardamom; 4¼ cups whole milk, unsweetened almond milk, unsweetened coconut milk beverage, or unsweetened oat milk; ¼ cup honey; 1 large egg, beaten to blend; 2 tsp. vanilla extract; 3 apples, preferably a mix of varieties so you get lots of texture and flavor, peeled, cut into 1" pieces; ½ cup fresh cranberries; ¼ cup honey; 1 3" cinnamon stick; ¼ tsp. kosher salt; Heavy cream, yogurt, or coconut yogurt (for serving; optional)

Photo by Alex Lau, Food Styling by Yekaterina Boytsova

This baked oatmeal is the make-ahead breakfast your holiday plans need—it’s easy to execute and feeds a crowd. Substitute coconut oil and your favorite alternative milk to make this dairy-free.

Baked Oatmeal with Warm Cranberry-Apple Sauce

Recipe notes