Try this quick and easy baked oatmeal recipe for an unexpected morning treat. It's a mix between an oatmeal bar and traditional creamy breakfast oatmeal. There are so many different ways to add a little something extra to this recipe: Add fresh fruit like strawberries, blueberries, or raspberries. Add toasted coconut flakes. Add chocolate chips for something the whole family will love. You could also add extra nuts and seeds.
2 cups uncooked quick-cooking oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tablespoon chopped walnuts
1 teaspoon baking powder
1 1/2 cups fat-free milk
1/2 cup applesauce
2 tablespoons butter, melted
1 large egg, beaten
How to Make It
Preheat oven to 375°.
Combine the first 5 ingredients in a medium bowl. Combine the milk, applesauce, butter, and egg. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.
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This recipe solved my healthy breakfast issue because I go to the gym in the morning before work and don't have time to make breakfast each morning. So I make a batch of these every other Sunday in a 12 muffin tin and freeze them. That way I can grab one, plus a small yogurt and a piece of fruit on my way out the door. By the time I get to work it is defrosted, although sometimes I stick it in the microwave to warm it up. I change the recipe each batch so it doesn't get boring. Banana nut is my fav, but pumpkin, craisins, pepitas and pumpkin pie spices are good in the fall. Add apple pie spices if you use applesauce or shredded apples. I use old fashioned rolled oats and cook it 10 mins longer, 2% milk, half the sugar and no butter.
I've made this a couple of times now. The first time, I made it nearly as the recipe indicated, but I had to make a few substitutions to meet my son's dairy allergy. I left the sugar because I substituted the apple sauce with another egg, substituted the cow's milk for the cashew/almond protein milk, used a dairy free butter, and my family hates raisins in baked items so I eliminated that as well.The second time, I substituted the applesauce with pumpkin puree, only used 1 egg, still used the diary free milk, halved the sugar, added 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger, 1/8 teaspoon each of coves and nutmeg, and used 1/4 c roughly chopped pecans instead of walnuts. Still eliminated the raisins though! This was amazing and tasted just like our family pumpkin pie recipe! It was gobbled up!!!
This is such a great breakfast!! I halved the brown sugar and totally skipped adding butter to keep the recipe as healthy as possible. I also substituted pumpkin in place of the applesauce and used pecans rather than walnuts. Obviously I made some big changes to the flavor itself, but I am sure this would have been great following the original recipe as it was probably the best oatmeal I ever had. Also, being able to just pop it in the microwave in the A.M. was a huge time and energy saver!! :-)
Love this recipe! I change it up sometimes. My favorite variations uses pineapple instead of apple sauce, plus 1 tsp vanilla extract, cinnamon, and nutmeg, and about 1/4 cup brown sugar. And I cook it for about 30 minutes so it's dry...like an oatmeal cake. So delicious!
I made this for the first time yesterday as a healthy snack for food service managers. I used pumpkin (great source of Vitamin A) instead of the applesauce and tossed in some craisins and a small amount of Ghiradelli dark chocolate chips (flavonals and flavor!). I doubled the recipe and it turned out great with more baking time. I am going to try to make it with yogurt instead of the milk next time and cut the sugar down by a 1/3.
This was delicious! I prepared it before I went to bed (NOT a morning person!) and took it out of the refrigerator while the oven was heating. I used a couple of tablespoons of brown sugar and almond milk. I can't wait to try it with pumpkin. Definitely a keeper.
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