I had been wanting to make baked oatmeal for a while. Actually, I made it once before, but it didn't come out so well. In was rainy and cold yesterday, so this was perfect for breakfast.
Since I didn't have any milk left, I used soy milk. I decreased the amount of sugar from 1/2 to 1/4 cup, and used peach applesauce.
It smelled really great while baking, though the peach applesauce gave it a rather fake, instant oatmeal aroma. (Going on trips was always really fun when I was a kid because it meant flavored instant oatmeal for breakfast! I was easy to please as a kid.)
By the time this finished baking, I was pretty hungry and didn't think about plating at all. I apologize for not remembering my readers, but you know I mean well!
This was amazing. Warm, heartier than regular oatmeal, and it wasn't dry. I drizzled my oatmeal with a bit of honey for the taste, though the level of sweetness was already perfect (good thing I decreased the brown sugar). It was slightly buttery from the 2 tablespoons of butter, and the peach applesauce blended in, so it didn't give it a fake taste. I used half golden raisins, half dried berry blend, which gave it a wonderful flavor.
I've already searched teh interwebz to find some great recipes for pumpkin baked oatmeal and ginger baked oatmeal which I'm looking forward to trying. If you've never made this before, go and do it!
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Recipe from CookingLight.com
- 2 cups uncooked regular oats
- 1/4 cup packed brown sugar
- 1/3 cup raisins, or your choice of dried fruit
- 1 tablespoon chopped walnuts, or your choice of nuts
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 1/2 cups fat-free milk
- 1/2 cup applesauce, or enough grated apple to total 1/2 cup
- 2 tablespoons butter, melted
- 1 large egg, beaten
- Cooking spray
- 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. (I let mine sit for 10 minutes, but I'm not sure if that is necessary.)