Baked Oatmeal with Blackberries, Orange and Pumpkin Seeds

A hearty slice with fresh accents

Baked oatmeal sits somewhere between a bowl of warm porridge and a soft breakfast cake. The rolled oats absorb the milk and egg, so the mixture holds together after baking and can be cut into slices. Using old-fashioned rolled oats keeps the texture distinct; quick oats become compact more quickly. A little baking powder gives it some lightness, but don’t expect a cake that rises high.

Blackberries add juiciness and a slightly tart flavor that pairs well with the sweeter, fragrant orange zest. Fresh blackberries are widely available in the Netherlands, especially in summer and early autumn; frozen blackberries work too. Thaw them first and drain off any excess liquid, otherwise the center will be wetter and the baking time may increase. Raspberries or blueberries are good alternatives, but they create a slightly different sweet-tart balance.

The oatmeal bakes evenly when you mix the dry and wet ingredients separately first, then briefly combine them. Let the mixture stand for a few minutes before putting it in the baking dish so the oats can begin absorbing the liquid. Bake until the edges are lightly colored and the center feels just firm; if you wait until the whole dish looks dry, the inside will be firm rather than soft. A shallow baking dish of about 20 centimeters helps the oatmeal bake evenly.

Pumpkin seeds add a toasted, nutty bite. Sprinkle them on top so they color during baking, rather than stirring them into the wet mixture. Serve the oatmeal warm or at room temperature, with yogurt for a fresh contrast. Plain yogurt works well; Greek yogurt makes breakfast a little creamier. Cover and refrigerate any cooled leftovers, and eat them within three days. Reheat a portion until piping hot throughout, or eat it cold as a hearty breakfast slice.