If you have been on Pinterest lately, or on Facebook, or Foodgawker (Oh how I LOVE Foodgawker!) or pretty much anywhere on the internet that has to do with food, you have no doubt seen recipes for baked oatmeal. Intrigued, I decided to give it a whirl, and I have to say I was quite pleased with how it turned out. These aren’t cake-like in consistency – they’re kind of teethier, exactly like you’d expect of baked oatmeal. But it is pretty delicious and really healthy – no added fat, except for the eggs, and very little sugar that doesn’t come from fruit. I used strawberries because I had a ton in my fridge, but blueberries, raspberries, or just about any other fruit you could think of would be great too. Just don’t omit the banana – it helps keep it all together. And did I mention how easy they are to make? I baked a whole big batch one afternoon and then after they cooled (and after we sampled quite a few) I froze them. Now I just pop one in the fridge the night before and have it for breakfast the next morning!
1/2 c. brown sugar
2 eggs, beaten
2 bananas, mushed
1 c. no sugar added apple sauce
2 c. skim milk
1 TBSP cinnamon
1 TBSP vanilla
3 tsp. baking powder
1 tsp. salt
5 c. old fashioned oats
2 cups strawberries, sliced
- Preheat oven to 350 degrees.
- Whisk all wet ingredients together in a large bowl.
- Add the dry ingredients and incorporate well.
- Spray muffin tins well (seriously – this suckers stick!) or use muffin liners.
- Pour mixture into muffin tins – filling all the way. This batch made about 18 muffins.
- Bake 35-40 minutes.
- Allow to cool fully prior to freezing.