Recipe: Raspberry Cookie Butter Baked Oatmeal
If you’re already an oatmeal-lover, then you’ll need little convincing that this baked oatmeal, reminiscent of a soufflé and verging on dessert, is a must-try recipe. And if you’re hesitant about oatmeal’s texture or feeling less than enthused about your regular ol’ heat-and-stir routine, then you’re in luck. This baked oatmeal, studded with raspberries and flavored with warm, sweet cookie butter (aka speculoos), has arrived to take everything you love about oatmeal to the next level.
Breakfast for Dessert
Baking oatmeal with speculoos cookie butter takes this oatmeal pretty close to dessert territory. In fact, if you wanted to call this dish dessert, you wouldn’t be wrong. After all, cookie butter made from speculoos, a spiced shortcrust biscuit originating from the Netherlands, adds lovely notes of caramel and cloves to this dish. But before you worry that this might be too dense and rich to start your day, egg whites come into play to lighten things and punch up the protein.
Give Oatmeal the Soufflé Treatment
Folding in fluffy egg whites gives this baked oatmeal airy, soufflé-like tendencies. To top it all off, a pistachio-oatmeal crumble adds a much-needed bit of crunchy texture. If you don’t have pistachios on hand, other nuts like almonds and cashews would also be delicious. The end result is a study in texture — a light and lightly spiced oatmeal base, and the sweet and crunchy crumble immediately make the morning more interesting.
The beauty of this dish is that you can cook a large amount and eat it throughout the week. If your mornings are especially hectic, it also packs well; take it with you to work and impress your coworkers, and then show them the way of the oatmeal soufflé.
Raspberry Cookie Butter Baked Oatmeal
Serves 9
Nutritional Info
Ingredients
For the oatmeal:
Butter, for coating the baking dish
- 1 1/2 cups
old-fashioned rolled oats
- 1/2 teaspoon
baking powder
- 1/2 teaspoon
kosher salt
- 5
large egg whites, at room temperature
- 1/3 cup
speculoos cookie butter
- 1 1/2 cups
whole milk
- 1/2 cup
heavy cream
- 1 teaspoon
vanilla extract
1 1/2-inch fresh ginger, peeled and finely grated
Finely grated zest of 1 lemon
- 1 cup
raspberries, plus more for garnish
For the crumble
- 1/2 cup
old-fashioned rolled oats
- 1/4 cup
all-purpose flour
- 1/4 teaspoon
ground ginger
- 1/4 teaspoon
ground cinnamon
- 1/4 teaspoon
kosher salt
- 4 tablespoons
(1/2 stick) cold butter, cut into small cubes
- 1/2 cup
pistachios, coarsely chopped
- 1/4 cup
maple syrup
Instructions
Make the oatmeal: Arrange a rack in the middle of the and heat to 350°F. Coat a broiler-safe 9x9-inch baking dish with butter; set aside.
Combine the oats, baking powder, and salt in a medium bowl; set aside. Beat the egg whites in a large bowl with an electric mixer until firm peaks form; set aside.
Whisk the cookie butter in a large bowl to soften and separate. Add the milk, heavy cream, vanilla, ginger, and lemon zest and whisk to combine. Mix in the oat mixture until thoroughly combined. Gently fold in the egg whites and 1 cup of raspberries.
Transfer to the prepared dish and gently smooth over with a spatula. Bake until the center is just set and the top is lightly browned, 10 to 15 minutes. Meanwhile, make the crumble.
Make the crumble: Whisk the oatmeal, flour, ginger, cinnamon, and salt together in a medium bowl. Add the cubed butter and work it in with your fingers until it resembles coarse crumbs. Add the pistachios and stir in the maple syrup.
When the oatmeal is ready, remove it from the oven. Sprinkle the crumble over the baked oatmeal, then bake for 5 to 8 minutes more. Turn the oven onto broil and broil until the crumble is deep golden-brown, about 5 minutes. Top with additional fresh raspberries before serving.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.