Ingredients
for 4 servings
Baked Oatmeal
- ½ stick unsalted butter, melted divided
- 1 cup rolled oats (80 g)
- ¼ cup roasted pistachios (30 g), chopped
- ¼ cup walnuts (30 g), chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 4 large eggs
- 1 cup Planet Oat® Original Oatmilk (240 mL)
- ¼ cup honey (85 g)
Honey Syrup
- ½ cup water (120 mL)
- ½ cup honey (165 g)
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 1 whole cinnamon stick
Topping
- ¼ cup roasted pistachios (30 g), chopped
- ¼ cup walnuts (30 g), chopped
- ¼ cup rolled oats (20 g)
Nutrition Info
- Calories 741
- Fat 28g
- Carbs 109g
- Fiber 8g
- Sugar 70g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
- In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
- In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
- Divide mixture evenly among the prepared ramekins.
- Set ramekins on a baking sheet and transfer to the oven. Bake for 25–30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
- While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
- Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
- Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
- Return the ramekins to the oven for another 8–10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5–10 minutes before serving.
- Enjoy!
Ingredients
for 4 servings
Baked Oatmeal
- ½ stick unsalted butter, melted divided
- 1 cup rolled oats (80 g)
- ¼ cup roasted pistachios (30 g), chopped
- ¼ cup walnuts (30 g), chopped
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 4 large eggs
- 1 cup Planet Oat® Original Oatmilk (240 mL)
- ¼ cup honey (85 g)
Honey Syrup
- ½ cup water (120 mL)
- ½ cup honey (165 g)
- 1 teaspoon orange zest
- 1 tablespoon lemon juice
- 1 whole cinnamon stick
Topping
- ¼ cup roasted pistachios (30 g), chopped
- ¼ cup walnuts (30 g), chopped
- ¼ cup rolled oats (20 g)
Nutrition Info
- Calories 741
- Fat 28g
- Carbs 109g
- Fiber 8g
- Sugar 70g
- Protein 21g
Estimated values based on one serving size.
Preparation
- Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
- In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
- In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
- Divide mixture evenly among the prepared ramekins.
- Set ramekins on a baking sheet and transfer to the oven. Bake for 25–30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
- While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
- Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
- Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
- Return the ramekins to the oven for another 8–10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5–10 minutes before serving.
- Enjoy!
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