Baklava Baked Oatmeal Recipe By Tasty

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
• Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
• Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
• Spoon some of the filling along the bottom edge of the phyllo sheet, leaving ½ inch (1 ¼ cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
• Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
• Bake for 20 minutes, or until golden brown.
• Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180˚C).
• Oil a 9x9-inch (22x22-cm) baking dish with ½ tablespoon of the coconut oil and add 1½ cups (190 g) of the cranberries in a single layer.
• In a large bowl, mix together the rolled oats, walnuts, ¼ cup (20 g) coconut flakes, cinnamon, ginger, and salt.
• In a separate bowl, whisk together the remaining 2 tablespoons coconut oil, milk, maple syrup, egg, and vanilla. Pour the wet mixture into the dry mixture and stir just to combine.
• Pour the oat mixture over the cranberry layer in the baking dish and sprinkle with the remaining cranberries and coconut flakes.
• Bake until the top of the oatmeal is set, 30-40 minutes.
• Serve warm with milk or yogurt, flaky salt, and maple syrup, if desired.
• Enjoy!

Steps:

• Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
• In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
• In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
• Divide mixture evenly among the prepared ramekins.
• Set ramekins on a baking sheet and transfer to the oven. Bake for 25-30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
• While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to ½ cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
• Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
• Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
• Return the ramekins to the oven for another 8-10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5-10 minutes before serving.
• Enjoy!