This breakfast gets its springtime sweetness from orange marmalade and vanilla straight from the bean. You’ll never think of oatmeal the same way again once you eat it in these golden baked slices. This recipe comes to us from Kelly of The Pink Apron.
- 2 cups rolled oats
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- pinch salt
- 1 1/2 cups nonfat milk
- 1 large egg, beaten
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 2 inch piece vanilla bean, split lengthwise
- 1/3 cup orange marmalade
- 1/2 cup orange confit, chopped
Preheat the oven to 375 degrees.
In a medium bowl, combine the oats, sugar, salt and baking powder.
In a separate bowl, combine the milk, egg, melted butter and vanilla extract. Scrape the seeds of the vanilla bean into the egg mixture and reserve the bean for future use.
Stir the oat and milk mixtures together. When combined fold in the chopped orange confit or marmalade. Pour mixture into a medium sized pan.
Bake for 30-35 minutes or until oatmeal has developed a nice crust and is lightly brown around the edges. Serve warm.