Baked Oats without Banana
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
9 servings
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Calories
131 kcal
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Course
Breakfast
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Cuisine
American, International
Baked Oats without Banana
Description
This baked oatmeal recipe replaces banana with applesauce, blending rolled oats with eggs, almond milk, pure maple syrup, and vanilla extract to form a batter that traps moisture and results in a tender interior. Ground cinnamon and nuts (such as walnuts) enhance the flavor and texture. Fresh or frozen berries are folded in for fruity brightness.
Cooking involves baking in a greased square dish until the top develops a golden crust but the center remains moist. The oats maintain some texture since quick oats are discouraged. After baking, it is recommended to cool slightly before serving with maple syrup or nut butters.
Options include substituting flax eggs for a vegan version or adding peanut butter for added richness. The baked oats store well refrigerated for up to five days and freeze easily when portioned. Reheating can be safely done in the oven, toaster oven, or microwave, with moisture retained when reheated wrapped.
Ingredients
- 2 egg
- 1 ¼ cup almond milk unsweetened; vanilla or plain; or oat milk
- ¼ cup pure maple syrup
- ¼ cup applesauce unsweetened
- 1 teaspoon vanilla extract pure
- 2 cups rolled oats old-fashioned
- 1 - 1.5 teaspoon ground cinnamon based on your flavor preference
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups berries I did a mix of blueberries, raspberries, and sliced strawberries, fresh or frozen
- ⅓ cup walnuts or almonds or pecans
Instructions
- Preheat your oven to 375°F and lightly grease a 9-inch square dish with cooking or avocado oil spray.
- In a large bowl, whisk together the eggs, almond milk, maple syrup, applesauce, and vanilla extract.
- In another bowl, mix together the rolled oats, cinnamon, baking powder, salt, and nuts.
- Pour the dry ingredients into the wet ingredients and hand fold in the berries. Pour into the greased baking dish and top with extra nuts and berries.
- Bake for 40 - 45 minutes, until the top is golden and the center is just done. For softer baked oatmeal bake closer to 35 minutes.
- Cool for 5 minutes before serving with your choice of maple syrup, fresh berries, peanut butter, almond butter, and/or yogurt!
Notes
- Do not use steel-cut oats; quick oats can be used but result in a much softer texture.
- Use frozen berries directly without thawing to avoid watery batter.
- For a vegan version, substitute eggs with flax eggs, though texture may be softer.
- Add peanut butter to the batter for a different flavor dimension.
- Store leftovers in an airtight container in the refrigerator for up to five days.
- Freeze baked oats in individual portions wrapped well; thaw before reheating in oven or toaster.
- Reheat in the oven covered with foil or microwave wrapped in a damp paper towel to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 36mg | 12% |
| Sodium | 238mg | 10% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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