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Baked Oatmeal

Makes: 6 to 8 servings
Serving size: 3/4cup oatmeal and 1/2 cup fruit Yield: about 4 cups oatmeal and 2 cups fruit
Prep 20 mins Bake 400°F 40 mins
Baked Oatmeal
Ingredients
  • 2 1/2  cups  regular rolled oats
  • 1/4  cup  oat bran
  • 1/4  cup  steel-cut oats
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 2  cups  milk
  • 1  egg, beaten
  • 1/3  cup  applesauce
  • 1/4  cup  cooking oil
  • 1/4  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 2  cups  fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
  •  Plain or vanilla low-fat yogurt or milk or cream
Directions

1. Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.

2. In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart souffle dish or casserole.

3. Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.

Nutrition Facts (Baked Oatmeal)
  • Servings Per Recipe 6,
  • cal. (kcal) 431,
  • Fat, total (g) 15,
  • chol. (mg) 42,
  • sat. fat (g) 3,
  • carb. (g) 66,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 5,
  • fiber (g) 7,
  • sugar (g) 26,
  • pro. (g) 12,
  • vit. A (IU) 243,
  • vit. C (mg) 7,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 387,
  • Potassium (mg) 399,
  • calcium (mg) 222,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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