Another crowd pleaser from Sally’s baking addiction – Baked Oatmeal.
Jeez, I love her.
Here is a fun to make, easy (just one bowl to wash up) baked oatmeal recipe for a breakfast bar that will not only taste delicious but will give you 1 of your 5 a day AND keep you full.
But what is?
Baked oatmeal is a warm, chewy, breakfast treat. It’s made from staple cupboard items – oats, milk and banana. Then comes the fun part..snazzing it up with whatever tickles your fancy. This could be red berries, nuts, golden syrup, peanut butter, coconut or chocolate! The options are endless.
Even the fussiest eaters will find a combination that they like!
Another bonus, as if you need more, is that you can bake a big batch and just reheat them in the mornings.
So. Convenient. Especially if you are in a rush and need something quick.
Okay, so how is it done?
Collect your ingredients, mix them all up in one big bowl, pour into a paper lined tin and bake! It’s that simple.
Here is the ingredients list and instructions from Sally’s blog.
1. Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture.
2. 420ml Milk: This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
3. Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
4. 60g Applesauce or Mashed Banana: Adds flavour and sticks everything together.
5. 120ml Maple Syrup: You can substitute this for honey or agave syrup if you prefer.
7. 60g Melted Butter: A few Tablespoons of butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
8. Vanilla, Cinnamon, Baking Powder (1tsp of each) & Salt (1/4 teaspoon)
9. 130g Berries: Get creative. You could replace berries with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favourite nut butter.
1. Preheat the oven to 350°F (177°C). Line a tray with baking paper.
2. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
3. Cool for 5 minutes before serving. Cover leftovers tightly and refrigerate for up to 1 week.
Make ahead options : Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.
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