A recipe for traditional baked oatmeal has 394 calories and 15 grams of fat.
For all of you oat lovers who haven’t tried baked oats yet, you haven’t lived. And no, the microwaved version isn’t quite the same (in my humble opinion).
Of course you can make lots of variations to this recipe – play with the fillings, fat replacers (pumpkin for applesauce, etc), or use flax/chia eggs. This time I used a combination of overripe banana and applesauce, with raisins and toasted slivered almonds.
Light Baked Oatmeal
2 cups old fashioned oats
1 tsp baking powder
1 tsp cinnamon
2 Tbsp slivered almonds, lightly toasted (I did them in a skillet with no fat)
1/4 cup brown sugar
2 Tbsp Splenda blend
1/4 cup raisins
1 egg white, beaten
1 1/2 cups almond milk
1/2 tsp vanilla
1 super ripe banana, mashed
1/2 cup applesauce (I used the sweetened Mott’s variety because it was all I had)
1) Pre-heat oven to 375 degrees.
2) Combine dry ingredients, mixing well.
3) Combine wet ingredients, add to dry, and mix until combined.
4) Pour into greased 8×8 pan and bake 25-35 minutes, until lightly browned and solid.
Makes six large servings. Best served hot.
Approximate nutrition information (per serving): 200 calories, 4 grams of fat, 44 grams of carbohydrate, 6 grams of protein.
I had intended to add some protein powder to increase the protein content, but completely forgot. Some protein “frosting” (powder + almond milk) and a shake of extra cinnamon did the trick.
This breakfast, which feels more like dessert, will keep you full and satisfied for hours! It’s also good reheated.
Have you tried baked oatmeal yet? What’s your favorite ingredient combination?
A blueberry coconut, strawberry cocoa, or pumpkin spice version is next on my list!