Baked Oatmeal

Instructions

1. 01

   Preheat oven to 350°. Brush a 2-qt. glass or ceramic baking dish with 1 Tbsp. melted butter.

2. 02

   Mix oats, pecans, pumpkin seeds, almonds, cinnamon, salt, and cardamom in a large bowl. Whisk milk, honey, egg, vanilla, and remaining 4 Tbsp. butter in a medium bowl. Pour milk mixture over oat mixture and stir to combine. Transfer to prepared pan.

3. 03

   Bake oatmeal until liquid is absorbed and top is golden brown, 35–40 minutes. Let sit 10 minutes before using.

4. 04

   Do Ahead: Oatmeal can be baked 3 days ahead. Let cool, then cover and chill. Reheat, covered in foil, in a 350° oven until warmed through, 15–20 minutes.

5. 05

   Bring apples, cranberries, honey, cinnamon, salt, and 2 cups water to a boil in a medium saucepan over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until compote is thick and saucy, 35–40 minutes.

6. 06

   Divide oatmeal among bowls. Top with compote. Serve with cream alongside (if using).

7. 07

   Do Ahead: Compote can be made 3 days ahead. Let cool, then transfer to an airtight container and chill. Rewarm in a medium saucepan over medium heat, adding more water to thin if needed.