Recipe: <!-- -->Apple, Raspberry and Pear Baked Oatmeal<!-- -->
A double dose of vanilla — in both the yogurt and vanilla extract — makes this easy, baked breakfast dish irresistibly rich and fragrant. Serve at brunch, or cut into slices and pack for...
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Cooking tools:
- Baking pan
- Parchment paper
- Oven
- Cutting board
- Chef's knife
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Cooling rack
- Paper towel
- Pastry brush
Ingredients
- Sunflower seed oil, for pan
- 1 package (10-ounce) frozen raspberries, not thawed
- 3 cups old-fashioned rolled oats
- 3/4 cup chopped pecans, toasted
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 2 Gala apples, cut in half and cored
- 3/4 cup reduced-fat (2%) milk
- 1 container (5.3-oz) vanilla whole milk yogurt
- 1/2 cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 2 eggs plus 1 egg yolk
- 2 Bartlett pears, cut in half and cored
- 2 teaspoons ground cinnamon
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