Baked Oatmeal
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Baked Oatmeal
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This healthy baked oatmeal recipe is freezer-friendly, ideal for meal prep, and delicious too! Easy, healthy, and endless ways to customize!
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Ingredients
- ½ cup sliced almonds or pecans or walnuts
- 1 cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ¾ teaspoon baking powder
- 2 tablespoons unsalted butter melted and cooled
- 1 cup nonfat milk
- 2 cups old-fashioned oats
- 2 cups blueberries or diced apples, strawberries, or your fruit of choice, fresh or frozen
- 2 tablespoons turbinado sugar or similar coarse sugar (optional)
- Optional for serving: nonfat Greek yogurt peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above
Instructions
- Place a rack in the center of your oven and preheat the oven to 375°F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the almonds onto an ungreased baking sheet. Bake in the oven until the almonds are fragrant and toasted, about 8 minutes. Do not walk away towards the end of the cook time to ensure they do not burn. Immediately transfer to a cutting board. Let cool, then set aside.
- In a large mixing bowl, whisk together the applesauce, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and baking powder until smooth. Whisk in the melted butter and milk (if the butter resolidifies, warm the bowl in the microwave in 15-second increments until it melts).
- Fold in the oats, then the almonds and blueberries (if your berries are frozen, do not thaw first).
- Pour the oatmeal mixture into the prepared dish and smooth the top. Sprinkle evenly with the turbinado sugar. Bake in the preheated oven for 40 to 50 minutes, or until the center is moist but no longer damp and feels mostly firm to the touch and the edges are light golden brown (if your fruit is frozen, extend the baking time by 5 to 10 minutes). This will yield a moist oatmeal that's not quite set enough to easily cut with a knife; if you'd like a softer, more pudding-like texture, bake it for 5 minutes less.. Remove from the oven and let cool 5 minutes. Serve hot with your desired toppings.
Notes
- TO STORE: Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container.
- TO REHEAT: Bake the oatmeal in a 350°F oven until it’s warmed through, or simply heat it up in the microwave.
- TO FREEZE: Freeze baked oatmeal for up to 3 months; you can either wrap and store the whole pan or wrap individual slices and place them in an airtight container or freezer bag for an easy heat-and-eat breakfast.
- TO STORE: Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container.
- TO REHEAT: Bake the oatmeal in a 350°F oven until it’s warmed through, or simply heat it up in the microwave.
- TO FREEZE: Freeze baked oatmeal for up to 3 months; you can either wrap and store the whole pan or wrap individual slices and place them in an airtight container or freezer bag for an easy heat-and-eat breakfast.
Nutrition Information
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Serving
1(of 9)
Calories
224kcal
(11%)
Carbohydrates
34g
(11%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
44mg
(15%)
Potassium
277mg
(8%)
Fiber
4g
(16%)
Sugar
18g
(36%)
Vitamin A
212IU
(4%)
Vitamin C
3mg
(3%)
Calcium
101mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1(9x9) pan
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1(of 9) | |
| Calories | 224kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 44mg | 15% |
| Potassium | 277mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 212IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 101mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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