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RECIPE: Russell’s on Macklind Baked Oatmeal

RECIPE: Russell’s on Macklind Baked Oatmeal

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Yield: 12 large servings

Baking spray or 2 tablespoons unsalted butter, softened, and flour to coat pan

6 cups rolled oats (not instant)

2 cups light brown sugar

4 teaspoons baking powder

1 teaspoon kosher salt

2 ½ teaspoons ground cinnamon

½ teaspoon powdered ginger

1/8 teaspoon ground cloves

1 cup slivered almonds, toasted in the oven for 5 minutes

¾ cup chopped dried apricots

2 sticks unsalted butter, melted over low heat

4 eggs

2 cups milk

For the topping

¾ cup rolled oats

¾ cup brown sugar

Notes: To keep the chopped apricots from sticking together in the mix, try tossing the cut pieces with a tablespoon of flour.

• A pie server worked well to remove pieces from the baking dish. An offset spatula would work as well.

1. Preheat oven to 350 degrees (325 degrees for a glass pan). Use a pan spray to coat the pan, or grease the bottom and sides of a 9-inch-by-13-inch-by-2 inch pan with 1 to 2 tablespoons of butter, then dust with flour, and set aside.

2. Mix together oats, brown sugar, baking powder, salt, spices, almonds, and apricots in a large mixing bowl and stir to combine.

3. In a separate bowl, combine melted butter, eggs and milk and beat lightly.

4. Pour wet ingredients into dry ingredients and stir until just mixed.

5. Pour batter into prepared pan.

6. In a small bowl, stir together oats and brown sugar for topping and sprinkle evenly over the top. Bake for 25 to 30 minutes until the oatmeal is set in the middle and is a dark golden brown on top.

7. Remove to a cooling rack and let stand for 3 minutes before serving.

8. Cut into 12 equal pieces. Garnish with fruit, if desired. It may be served with warmed milk, if desired.

Per serving: 610 calories; 22g fat; 11g saturated fat; 103mg cholesterol; 12g protein; 91g carbohydrate; 56g sugar; 6g fiber; 164mg sodium; 307mg calcium

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