Heidi Swanson's Baked Oatmeal Recipe on Food52 (2024)

FAQs

Why is my baked oatmeal gummy? ›

Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked. Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture.

The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Baked oats are a fantastic option for anyone looking for a tasty and easy breakfast that can be prepared quickly, especially on busy mornings. This delicious and nutritious breakfast meal can be customised to suit a variety of dietary preferences and is an excellent source of fibre, protein, and complex carbohydrates.

Dry baked oats result from using too much oats or not enough liquid. You should find that this recipe yields moist and fluffy oats!

It's tempting to want to continually stir the oats as they simmer in the pot, but it can lead to too much starch, which results in a gummy, gluey texture. Follow this tip: Try to leave your oats undisturbed while they cook. Cover the pot as it simmers and give it just one or two stirs here and there.

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.

Oats contain a type of soluble fiber, called beta glucan, which lowers blood glucose and cholesterol levels, thus reducing risk of heart disease and diabetes. Beta glucan also promotes healthy gut bacteria and intestinal health.

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

Baked oatmeal is not only a great everyday breakfast recipe, it's also a lovely addition to a brunch spread. Here are some ideas on what to serve it with: Eggs: Pair it with a savory egg dish! Try this dairy-free spinach quiche or this delicious hash brown breakfast casserole.

Complex carbohydrates, like oats, take longer for your body to digest. They don't cause the same swings in blood sugars as simple carbs like white bread or sugar. Plus, oats deliver nutrients like magnesium and phosphorus.

Which is better overnight oats or baked oats? ›

The intensity of heat while cooking is the contributing factor, lower the heat better the nutrient availability. When you soak the oats overnight, it's almost like you're cooking them, but the process is much longer and slower, and it's done without heat. Hence, it is more nutrient rich than cooked version.

This is absolutely my most common error, and it's easy to make! Luckily, it's also easy to fix. Remove from heat, add more liquid (OR yogurt), and stir. The oatmeal will probably not reach the perfect consistency you were originally going for, but it should regain most of its creamy charm!

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.

One possible reason is that the oats were not fully rinsed before being mixed with the liquid ingredients. Oats naturally contain a type of starch called beta-glucan, which can give them a slimy texture if it is not washed off properly.

When cooked correctly, oatmeal should have a hearty, slightly chewy texture and creamy consistency. It should never be watery or 'gluey'.