Easy to make baked oatmeal, flavored with amaretti biscotti cookie spread and studded with pears and cranberries, is a delicious way to start your morning.
If you haven’t tried baked oatmeal yet, you’re really missing out – I’m obsessed.
I actually woke up early the other day, excited about the fact that I had a pan full of this baked oatmeal with biscotti cookie spread, pear, and cranberries in the fridge. I’m not a morning person at all, so the fact that I was out of bed before my alarm went off is kind of a huge deal.
Baked oatmeal has an amazing texture.
It’s firmer than a regular bowl of oatmeal, with delightfully crispy edges – it reminds me of a thick, chewy oatmeal cookie.
It’s also really versatile. It’s great hot or cold. It’s delicious on it’s own, but I also love it with some almond milk pour over the top. And you can flavor it with just about anything you can imagine.
As soon as I tasted a spoonful of Amoretti’s new Amaretti Biscotti Cookie Spread, I knew some of it was destined for my next batch of oats.
I’ll let that sink in for a second: amaretti biscotti cookie spread. Just when you thought cookie butters couldn’t get any better, they came out with this. It has a delicious sweet almond flavor that pairs well with all sorts of winter fruits. Like Amoretti’s syrups, it’s made from all natural ingredients and the flavor is really intense so a little goes a long way.
It’s great spread onto apple or banana slices, stirred into plain yogurt, or drizzled onto pancakes or waffles. Or, of course, swirled into your oatmeal.
If amareteeti isn’t your jam, give this pumpkin baked oatmeal a try instead!
I stirred the cookie spread right in with the wet ingredients for this baked oatmeal, so the flavor would be distributed throughout the whole pan. It was definitely the right thing to do – since the cookie spread is sweet, I didn’t need to add any additional sugar to the oats. Before baking it, I topped the oats with pears and cranberries to help balance out the sweetness of the cookie spread and scattered some sliced almonds over the top to add a little crunch and play off of the amaretti flavor.
This is definitely a breakfast worth waking up for!
Baked Oatmeal with Biscotti Cookie Spread, Pears, and Cranberries
- 1 ½ cup almond milk
- ¼ cup Amoretti® Amaretti Biscotti Cookie Spread
- 1 egg beaten
- 2 cups rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 firm pear thinly sliced
- ¼ cup cranberries
- 2 Tablespoons sliced almonds
- Heat your oven to 350ºF. Butter the bottom and sides of an 8×8-inch baking pan.
- In a large mixing bowl, beat the milk, egg, and cookie spread until smooth. Stir in the oat, baking powder, and salt. Mix well.
- Pour the oat mixture into the prepared pan. Arrange the sliced pears, cranberries, and almonds on top.
- Bake 28-32 minutes, or until the edges are browned and the oatmeal is set.
I developed this recipe for my client, Amoretti. For more information about their products, visit them on Facebook, Twitter,Instagram and YouTube. Thank you for supporting the brands that keep me inspired in the kitchen.