Carol’s Baked Oatmeal

Carol » August 30, 2009 » In Recipes » 2 Comments

Baked Oatmeal

Convenient On-The-Go Breakfast

Oh boy! It’s oatmeal again! Reminds me of Gary Larson’s Far Side cartoon where two dogs are happily waiting while their mistress puts their food out, one saying: “Oh boy! It’s dog food again!!”

We have been very happy with oatmeal and blueberries for breakfast for days on end this Summer. But some days, Tom pines for Baked Oatmeal. I invented a version on Weight Watcher’s years ago, and recently made this vegan-version. I was surprised to discover, it’s just as delicious!  And you can taste the batter (to test for sweetness) without worry.

Tom loves this so much he asked for it as his “birthday cake”.  I doubt that many people would feel the way that he does. But it’s great for a convenient healthy food. You can toast it. Add nut butter. Or just wrap it (warm or cold) in wax paper to eat while you are on-the-go. (I have eaten it while driving; no crumbs!)  After you make this the first time, feel free to experiment! It’s surprisingly versatile.

Carol’s Baked Oatmeal
Servings: 4 very large or 8 average

Mix together:

  • 1 cup oat bran
  • 1 cup oatmeal, quick or instant (mine’s “toasted” from Safeway)
  • 1 1/2 tsp. baking powder (I like Rumford, or any non-aluminum brand)
  • 1 tsp. baking soda
  • Pinch of salt

Blend together (an immersion blender works well):

  • 1 banana
  • 1 cup soymilk
  • 1/4 cup soy yogurt, plain  [Edit: I left this out and used Ener-G egg replacer instead: 1 1/2 tsp. plus 2 TBS. water. It worked great.]
  • 1/2 cup applesauce, unsweetened (I use 1 pre-portioned container–You could use pumpkin puree and increase the sweetener)
  • 1 1/2 tsp. vanilla extract
  • 1 tsp. cinammon
  • 1 tsp. pumpkin pie spice (rounded)
  • 1/2 tsp. nutmeg
  • Sweetener, around 4 TBS.–you can taste the batter to determine if more, or less, is needed

Preheat oven to 350 degrees (mine’s convection).

Line 8X8″ pan with Reynold’s non-stick aluminum foil. (No spray required).

Combine first set of dry ingredients.

Blend second set of wet ingredients.

Add wet ingredients to dry, stir, and scrape into pan quickly and put into preheated oven immediately.
Cook for 30 minutes or longer, until top is golden brown and sides begin to pull away from the edge of the pan.

It's Hard To Wait!

Cooling Before Slicing

Cool for a few minutes before turning out onto a cooling rack. Take off foil, then cool for at least 5 minutes. Cut into portions with serrated knife. Serve hot or cold (or “toasted” in a toaster oven).

  • Optional: You can add nuts and raisins ( non-maximum weight loss).  That’s Tom’s favorite.
  • And some people like Baked Oatmeal better the second day.

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2 Comments on "Carol’s Baked Oatmeal"

  1. admin
    08/09/2009 at 4:05 pm Permalink

    This is a good recipe and the portions LARGE and filling. Great breakfast for when you are on the go.

    Carol, this is a great place you have created. Salut!

  2. admin
    19/09/2010 at 7:20 am Permalink

    This is wonderful. I will be making this a lot. I used chocolate almond milk and it came out great.

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