This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl
If you combine whole grains, eggs, yogurt, milk, and fruit what do you get? Breakfast!
Anyone else missing the bacon in this description?
Last week, I wrote Mix Pancakes With Oatmeal And You Get A Super Breakfast and a dear reader told me about “baked oatmeal”. That sounded pretty good to me so I started researching recipes.
Turns out lots of people bake oatmeal! Who knew? And, there is so much to love about it.
- ridiculously easy to make
- convenient for the AM rush
- comforting and satisfying
It’s like a little bit of love in a bowl. (or a lot of love if you are my 5 year old son who seems to eat all 49 pounds of his weight every day)
And, baked oatmeal is customizable. You can add any fruit you may have lying around the kitchen. I used some frozen mango and blueberries because I am too lazy to slice anything. You could use apples, peaches, strawberries, pears, etc.
All you do is mix it up, bake it, and store it in the fridge until you are ready to eat it.
This recipe has 1/2 the sugar of most other baked oatmeal recipes. I changed it because if it isn’t sweet enough for you – it is easy to just add some sweetener to the finished product.
My son liked a little milk and maple syrup added to his “warmed in the microwave” baked oatmeal.
This recipe can be made gluten free if you use gluten free certified oats. Many oats are processed on the same machines as wheat so you have to be vigilant when purchasing them.
Here are two other great oatmeal recipes:
Baked Oatmeal Recipe
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 1/2 cups sliced fruit
1 cup milk
1 cup plain yogurt
1/4 cup maple syrup, honey, brown sugar, or sugar
Preheat oven to 350F. Spray nonstick spray on a 8×8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
For one serving using low fat milk and yogurt = 170 calories, 3.6 g fat, 27.6 g carbohydrates, 7.1 g protein, 3.1 g fiber, 163 mg sodium, 4 PointsPlus