Brown Butter Berry and Pecan Oatmeal Bake

For the Oatmeal

1/4 cup unsalted butter

2 cups whole rolled oats

2 tablespoons brown sugar

1 tablespoon flax seed

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk

2 eggs

1 tablespoon maple syrup

1 teaspoon vanilla extract

For the Topping

2 cups fresh berries, such as blueberries, raspberries or blackberries

Zest and juice of 1/2 lemon

1 cup pecans

1/2 cup brown sugar

1 tablespoon flour

1/2 teaspoon salt

To prepare the oatmeal, preheat the oven to 350 F. Melt the butter in a 10” Signature Skillet over low heat until the butter starts to smell nutty and brown bits start to form on the bottom of the skillet. Pour out the butter into a separate small bowl and set aside for the topping. Do not wipe out the skillet.

In a large mixing bowl, combine the oats, brown sugar, flax seed, cinnamon, baking powder and salt. In a small mixing bowl, whisk together the milk, eggs, maple syrup and vanilla. Add the milk mixture to the oat mixture and stir to combine. Pour the oatmeal mixture into the skillet and set aside.

For the topping, in a medium mixing bowl, toss the berries with the lemon zest and lemon juice. In a separate small bowl, combine the pecans, brown sugar, flour, salt and reserved brown butter.

Top the oatmeal mixture with the berries and juice, and then sprinkle the topping over the berries. Bake in preheated oven until the oatmeal is set and the topping is starting to brown, about 45 minutes. Let cool for about 10 minutes and serve warm.