Rating: 3 stars
32 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 12

Oats and fruit make for a high fiber, filling breakfast casserole.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
20 mins
bake:
40 mins
total:
60 mins
Servings:
6
Yield:
about 4 cups oatmeal and 2 cups fruit
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 soufflé dish or casserole.

  • 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

431 calories; fat 15g; cholesterol 42mg; saturated fat 3g; carbohydrates 66g; mono fat 6g; poly fat 5g; insoluble fiber 7g; sugars 26g; protein 12g; vitamin a 243IU; vitamin c 7.1mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 387mg; potassium 399mg; calcium 222.1mg; iron 2.2mg.
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