Recipe: Apricot-Orange Baked Oatmeal

Because breakfast should always be easy but never boring

Especially during the colder months, you want a warm and healthy breakfast that sticks to your ribs but doesn't weigh you down.

For our baked oatmeal, we took notes from famed chef April Bloomfield and used equal parts of two kinds of oats. The whole oats turn soft and creamy in the oven, while the steel-cut oats retain their bite, giving you the best of both worlds. This recipe is perfect as it, but we're not opposed to adding a little drizzle of olive oil and a sprinkle of flaky salt.

It also uses ghee: pure, clean butter gold with a lengthy shelf life, thanks to the milk solids having been cooked out (since it lacks those milk solids, even dairy-intolerant folks can enjoy it). Beyond baking, take advantage of its high smoke point and use it to sauté vegetables, meats and fish without it burning (like butter would).

And don't forget that winter is citrus season, making this recipe the perfect opportunity to use all types of juicy, sweet colorful varieties. Go ahead and mix and match oranges with Meyer lemon, tangerine or even grapefruit.

Recipe from the Tasting Table Test Kitchen

Apricot-Orange Baked Oatmeal
5 from 52 ratings
Rise and shine with creamy baked oatmeal.
Prep Time
Cook Time
Total time: 55 minutes
  • 1 cup steel-cut oats
  • 1 cup whole rolled oats
  • ½ cup water
  • 1½ cups whole milk (can substitute with any nondairy milk), divided
  • 3 tablespoons melted ghee, divided
  • 1 large egg
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • ½ cup roasted, unsalted cashews
  • ½ cup roughly chopped dried apricots
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon Jamaican allspice
  • 1 small orange (such as blood orange, Cara Cara or tangerine), thinly sliced (12 to 15 slices)
  • 1 tablespoon sugar
  • 2 cups plain Greek yogurt, to serve
  1. In a large bowl, add the oats and cover with the water and 1 cup of the milk. Let sit 20 minutes, allowing the oats to soak and hydrate.
  2. While the oats are soaking, adjust one oven rack to the upper-middle position and preheat the oven to 375°. Grease an 8-inch baking dish with 1 tablespoon of the melted ghee and set aside.
  3. In a small bowl, stir together the egg, honey, vanilla extract and the remaining melted ghee and milk, and set aside.
  4. When the soaked oats are ready, add the egg mixture, cashews, apricots, baking powder, salt and Jamaican allspice, stirring until thoroughly combined. Pour the oatmeal mixture into the prepared baking dish and layer the orange slices over top.
  5. Sprinkle the slices with sugar and bake in the preheated oven until the oats are cooked through, about 40 minutes. Remove from the oven and turn the oven to a low broil. Return the baked oatmeal to the oven and broil until caramelized, 2 to 3 minutes. Let cool 10 minutes and serve with a spoonful of yogurt.
Calories per Serving 462
Total Fat 21.3 g
Saturated Fat 9.7 g
Trans Fat 0.0 g
Cholesterol 66.3 mg
Total Carbohydrates 56.5 g
Dietary Fiber 4.5 g
Total Sugars 33.8 g
Sodium 462.1 mg
Protein 16.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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