Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast. Less than 15 minutes from start to finish and a piping hot, warm, and creamy breakfast can be on your table.

This breakfast is a great way to start a fun day of cooking and eating during the holidays or any other day of the year. Thanksgiving or Christmas, holiday morning or not, it’s a delicious way to start the day year-round.

This oatmeal requires minimal fuss and it will keep the family full until the main eating event of the day. Over the years, this has become a tradition for our Thanksgiving breakfast.

Oatmeal with Fruit

We’ve been making our oatmeal recipes with fruit for about as long as I can remember and we’ve been making this particular fruit-filled oatmeal for over 10 years now. Holiday Oatmeal is a huge favorite with both the adults and the kids in our home.

Every guest we’ve ever served this to has requested the recipe. With plenty of fresh apples, sliced bananas, dried fruits, and nuts, cooked into creamy oats with a bit of brown sugar, this is a memorable oatmeal for everyone.

You can make this (and most other oatmeal recipes) with milk or with water and the oatmeal turns out great both ways. When I make oatmeal with water, I top each bowl with a pat of butter when I’m serving it.

Whenever we have an abundance of fruit in the kitchen, it’s a sure bet that some of it will make its way into our oatmeal in the morning. Apple Cinnamon Oatmeal is solid proof of that and my boys love that one too.

My own favorite quick breakfast year-round is Blueberries and Cream, but classic Peach Oatmeal and Peach Baked Oatmeal trump that when peaches are in season.

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Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies, which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this recipe twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

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Baked Pumpkin Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them.

There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.

This pumpkin baked oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier.

There is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.

I stir the ingredients together the night before and pop the pan in the fridge until morning. About an hour before we want to eat breakfast, I give the oatmeal a quick stir in the pan and then pop the cold pan in the pre-heated oven.

The house smells wonderful while the oatmeal bakes and this breakfast puts a smile on everyone’s face as we get ready for a day of Thanksgiving feasting.

Pumpkin Baked Oatmeal

When it comes to oatmeal, my family means business. We eat oatmeal for breakfast many times a week and I’ve come up with plenty of variations on a plain bowl of oats to keep things exciting.

Of course, some oatmeal recipes we never get sick of. This baked pumpkin spice oatmeal is one of them!

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Blueberry Pancake Syrup is a quick and easy way to make your pancake or waffle breakfast deliciously special. You won’t believe how simple it is to turn 4 basic ingredients into a showstopping, vibrant purple feast for the eyes and mouth!

Blueberry Pancake Syrup

I don’t know if you’re as crazy for blueberries as I am, but I can’t think of a more appetizing looking breakfast than a stack of blueberry waffles or pancakes.

And if you just happened to douse them in blueberry syrup, I think I might just go straight to heaven. It’s like blueberry inception!

Of course, this blueberry pancake syrup is also incredible on top of waffles but the blueberry-on-top-of-blueberry fun doesn’t need to stop there. You can drizzle it over Blueberries and Cream Almond Oatmeal or Blueberry Baked Oatmeal.

Or make your own soda with a couple of tablespoons stirred into an icy cold glass of seltzer.

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Oatmeal is anything but boring when it’s made into Baked Oatmeal Cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

Baked Oatmeal Cups

A few years ago, while staying in New Mexico, my kids were spending the night with their grandma, so I found myself with a little more time than usual to get our breakfast together. I took advantage of the lazy morning to play with my baked oatmeal recipe.

I take baked oatmeal seriously. Around here, we enjoy it in just about all its forms from Pumpkin Spice Baked Oatmeal to Heart Shaped Craisin Baked Oatmeal.

For this version, I decided to focus on raisins as the primary mix-in. Sometimes the simplest flavors are the best ones.

I knew my husband and I already loved sweet bites of raisin baked into chewy oatmeal. We’re lifelong members of the meal RAISIN Cookie Club, not Oatmeal Chocolate Chip Cookie. Since I’m usually making baked oatmeal in large batches for the whole family, this weekend I decided to try something different.

Instead of baking the oatmeal in a 9 x 13 pan, I used individual ramekins this time. The oatmeal turned out even chewier this way with a delicious crisp crust.

We absolutely loved this version with the slightly toasted oats on top. They have all the comforting chewy hominess of a classic Oatmeal Raisin Cookie but you can eat them with a spoon.

The individual ramekins also transform a humble bowl of oatmeal into a breakfast that feels extra special. Everyone loves individual servings!

Oatmeal with Raisins

Making baked oatmeal is so easy and comes out so tasty that I’m sure you’ll become as hooked on it as we have. All it takes is mixing oats, a bit of brown sugar, spices, and raisins together with milk and eggs, then letting it bake in the oven.

While baking the oatmeal in ramekins gives you so many more delicious crunchy crust bites, a tripled recipe will also bake nicely in a 9×13 pan to feed a crowd.

Rai