I have been making baked oatmeal for quite a few years now. It started as one oatmeal banana pancake made in a skillet in the morning and morphed into muffins and finally into the gloriousness that it is today. Six* days (...or should I say "servings" for those of you cooking for more than one) of breakfast made in one fell swoop. A breakfast that I still get way too excited about each and every day.
I have never liked oatmeal in its "native" form - runny, weird, sticky, and never seeming to stay uniformly warm. I am also not one to cook on a daily basis - especially not breakfast! So while the oatmeal banana "pancake" recommended to me by a nutritionist years ago was a good start towards the non-runny way I'd like to be eating oatmeal, it still required more work than I was willing to do in the kitchen each morning. Shocker. The recipe I ultimately came up with is way more like bread (or any sort of baked oatmeal goody) and seems really nothing like your traditional breakfast oatmeal.
Ingredients
Optional Ingredients**
Directions
Mix together all dry ingredients in one large bowl, wet in another smaller bowl. Add wet to dry and mix well. Pour into a well-greased 9x13 Pyrex. Bake at 350-375 for 20-30 minutes, until the edges begin to brown. A toothpick inserted in the middle should come up fairly clean.
Once cooled, slice in half length-wise and into thirds across. This will leave you with six servings, each about the size of a slice of sandwich bread. Store in Ziploc bags or small Tupperware (I'm using the sandwich size Gladware these days to store two slices at a time). Will keep at room temperature for a day or two but I generally keep mine in the fridge and freezer, pulling 1-2 servings out at a time.
Reheat in the toaster and top with your choice of nut butter. My favorites are any of the Justin's flavored Almond Butter. For an extra treat, slice a banana on top of the nut butter, or toss a few berries on top.
* Or, if you are like me, you get the ultimate baked oatmeal pan while living in Finland and are able to make NINE days of breakfast at once. So, so satisfying. Thanks Finland.
** These days, my recipe usually has 4 eggs, 3/4 c nonfat Greek yogurt, and protein powder. That ends up being right at 300 calories with 37g carbs, 25g protein, and 6g fat. Add a tablespoon of Justin's Vanilla Almond Butter and you are up to a hearty breakfast of ~ 390 cal with 42g carbs, 27g protein, and 13g fat.
You can play around with the ingredients until you get it just the way you want it. If it is too cake-like (falls apart in the toaster), consider backing down on the baking powder a bit. I've used up to 6 eggs with 3/4c of yogurt and it has still come out just fine - with lots of protein.
I have never liked oatmeal in its "native" form - runny, weird, sticky, and never seeming to stay uniformly warm. I am also not one to cook on a daily basis - especially not breakfast! So while the oatmeal banana "pancake" recommended to me by a nutritionist years ago was a good start towards the non-runny way I'd like to be eating oatmeal, it still required more work than I was willing to do in the kitchen each morning. Shocker. The recipe I ultimately came up with is way more like bread (or any sort of baked oatmeal goody) and seems really nothing like your traditional breakfast oatmeal.
Ingredients
- 3 cups old fashioned oatmeal (I'm fairly certain any kind will do)
- 2 cups applesauce (I use HEB brand unsweetened)
- 4-6 eggs
- 3 tsp baking powder
- salt, cinnamon, nutmeg, and vanilla to taste
Optional Ingredients**
- 1/2 - 3/4 cup nonfat plain Greek yogurt
- 3 scoops Isopure natural unflavored protein powder (Much more than this may dry it out, but you can play around with the amount and flavor. You can add vanilla powder if you want more flavor, however I do not love the fake flavor in a lot of the powders.)
- Mashed ripe bananas to substitute for all or part of the applesauce
- Mashed pumpkin to taste - who doesn't need Pumpkin Baked Oatmeal during Pumpkin everything season?
- Nuts of any type
- Berries of any type
- Chocolate Chips
- Honey, maple syrup, brown sugar, or other sweetener of choice
Directions
Mix together all dry ingredients in one large bowl, wet in another smaller bowl. Add wet to dry and mix well. Pour into a well-greased 9x13 Pyrex. Bake at 350-375 for 20-30 minutes, until the edges begin to brown. A toothpick inserted in the middle should come up fairly clean.
Once cooled, slice in half length-wise and into thirds across. This will leave you with six servings, each about the size of a slice of sandwich bread. Store in Ziploc bags or small Tupperware (I'm using the sandwich size Gladware these days to store two slices at a time). Will keep at room temperature for a day or two but I generally keep mine in the fridge and freezer, pulling 1-2 servings out at a time.
Reheat in the toaster and top with your choice of nut butter. My favorites are any of the Justin's flavored Almond Butter. For an extra treat, slice a banana on top of the nut butter, or toss a few berries on top.
* Or, if you are like me, you get the ultimate baked oatmeal pan while living in Finland and are able to make NINE days of breakfast at once. So, so satisfying. Thanks Finland.
** These days, my recipe usually has 4 eggs, 3/4 c nonfat Greek yogurt, and protein powder. That ends up being right at 300 calories with 37g carbs, 25g protein, and 6g fat. Add a tablespoon of Justin's Vanilla Almond Butter and you are up to a hearty breakfast of ~ 390 cal with 42g carbs, 27g protein, and 13g fat.
You can play around with the ingredients until you get it just the way you want it. If it is too cake-like (falls apart in the toaster), consider backing down on the baking powder a bit. I've used up to 6 eggs with 3/4c of yogurt and it has still come out just fine - with lots of protein.
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(totally stole this pic - my kitchen photo skills are lacking compared to my baking skills) |
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