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.
Recipe information
Yield
6–8 servings
Ingredients
Oatmeal
5
3
1
½
½
2
1½
¼
4¼
¼
1
2
Compote and Assembly
3
½
¼
1
¼
Need to make a substitution?
Preparation
Oatmeal
Step 1
Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.
Step 2
Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.
Step 3
Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.
Step 4
Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.
Compote and Assembly
Step 5
Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.
Step 6
Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).
Step 7
Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.