Baked Oatmeal - Crème Fraîche for Breakfast - Day 15 of 30 #CremeFast

Make-Ahead Baked Oatmeal

This recipe is a great idea to make ahead for the week and refrigerate portions for those more hurried mornings.  That is, assuming you don't eat it all the day you make it!

Ingredients:

• 2 tablespoons unsalted butter, melted, plus more for greasing dish
• 2½ cups rolled oats
• ¾ cup pistachios, chopped
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup crème fraîche, plus more for serving
• 2 cups whole milk
• 1 egg
• ¼ cup honey
• 1 teaspoon vanilla extract
• 1 cup frozen cranberries

Instructions:

• Heat oven to 350°F and butter a 9-by-5-inch baking dish. Set aside.
• In a large bowl, combine oats, pistachios, cardamom, ginger, baking powder, and salt, and stir.
• In a medium bowl whisk crème fraîche, milk, egg, honey, and vanilla. Pour mixture into dry ingredients, and stir to combine. Gently fold in cranberries.
• Pour mixture into buttered baking dish, brush the top of the oatmeal with melted butter, and bake for 25 to 35 minutes. Cool slightly, and serve with an extra dollop of crème fraîche if you like.