Recipe: Hearty Baked Oatmeal to Get You Through the Final Days of Winter

Cozy and warm.

These are the last days of winter. Embrace lazy mornings, long weekends, the general coziness of a day without an agenda, and this recipe for baked oatmeal dressed in red with a fruit compote. Stovetop oatmeal gets a bad rap, but baking oats brings out their nutty characteristics, encourages a bit of caramelization, and ensures a porridge that's more light than gloppy. This recipe — in honor of Eater's first ever Breakfast Week — comes to us as a sneak peek from America's Best Breakfasts: Favorite Local Recipes from Coast to Coast by Lee Brian Schrager and Adeena Sussman (Clarkson Potter), which lands in book stores this April, and is available for pre-ordering now.

Each recipe in the book is from a different mom and pop operation and speaks to the essence of breakfast in America: From smoked fish to fried eggs to hearty oat porridge there's a lot to love about breakfast in the U.S. Not into raspberries? Substitute nearly any fruit: apples, bananas, pears, or blueberries will work well too.

Baked Oatmeal with Raspberry Compote and Candied Pecans
Half & Half, St. Louis, MO
Serves 4

We never looked at a bowl of oatmeal the same way again after sampling the fruity, chewy, and entirely satisfying version made at Half & Half, a cozy-chic spot in suburban Clayton. Truly a meal in a mug, it starts with good old-fashioned rolled oats cooked slow and low to perfection. Berry compote, candied nuts, fresh fruit, and maple syrup top off the grains. We recommend you add grapes to the mix; heating them for a few minutes brings out their juicy sweetness.

¼ cup pecans
½ cup sugar
¾ teaspoon salt, plus more for seasoning
2 tablespoons unsalted butter
2½ cups old-fashioned rolled oats, such as Bob's Red Mill
2½ cups whole milk
1½ cups raspberries, fresh or frozen and thawed
1 cup fresh fruit (such as grapes, blueberries, blackberries, quartered strawberries)
Maple syrup, for serving

•   In a small skillet over medium-low heat, combine the pecans, 1⁄3 cup of the sugar, and a pinch of salt and cook, stirring, until the sugar melts into a caramel, 3 minutes. Add the butter carefully and swirl the skillet to coat the pecans well. Cool slightly, then transfer the pecans to a cutting board and roughly chop. Set aside.

•   In a medium saucepan, bring the oats, milk, 2½ cups water, and ¾ teaspoon salt to a simmer and cook, stirring often, until the oats are tender and have absorbed all of the liquid, 20 minutes.

•   While the oats are cooking, in a small saucepan, gently simmer the raspberries with the rest of the sugar and a pinch of salt until the raspberries release their juices and thicken slightly without losing their shape, 3 to 4 minutes. Cover to keep warm.

•   Preheat the oven to 450°F. Divide the warm cooked oatmeal among 4 ovenproof coffee mugs or bowls. Top with raspberry compote and fresh fruit. Arrange the mugs on a baking sheet and bake until bubbly, 9 to 10 minutes. Remove from the oven, top with the pecans and drizzle with maple syrup, then submerge the pecans in the oatmeal using a knife or chopstick. Serve each mug on a saucer to avoid burning your hands.

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