New York Times recipe: Baked oats with berries and almonds

A fruit-filled take on an Amish recipe, this homey baked oats is crunchy from chopped almonds but still soft and comforting from the buttery egg custard that suffuses the oats. You can use any fruit here instead of — or in combination with — the berries. Cubed apples or pears, bananas, pineapple or even mango will add a sweet juiciness to the mix. And for something even richer, serve this doused in thickened cream.

Ingredients:

2-4 tbsp melted butter, to taste

3 cups berries (blueberries, raspberries, strawberries or a combination)

2 cups rolled oats

1 cup toasted, unsalted almonds, coarsely chopped

1 tsp baking powder

¾ tsp fine sea salt

2 cups milk (or substitute coconut or almond milk)

2 large eggs

½ cup raw sugar or light or dark brown sugar, plus more for topping, if you like

1 tsp vanilla extract or ¼ tsp almond extract

¼ tsp grated nutmeg

thickened cream, for serving (optional)

Preparation:

Step 1 Heat oven to 175C. Brush a 23cm x 33cm baking dish generously with some of the butter.

Step 2 Scatter berries in bottom of baking dish in an even layer.

Step 3 In a small bowl, whisk together oats, almonds, baking powder and salt.

Step 4 In a large bowl, whisk together remaining melted butter, milk, eggs, sugar, vanilla or almond extract, and nutmeg. Whisk oat mixture into milk mixture, then pour it over the berries, shaking the baking dish to evenly distribute liquid and oats.

Step 5 Bake until firm and pale golden, 35 to 45 minutes. Serve warm, sprinkled with more sugar and cream, if you like.

Serves 6

Total time: 55 minutes

This article originally appeared in The New York Times.

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