This is the second recipe I’ve tried from Taste of Home’s Healthy Cooking magazine and so far both have been big winners! I had actually never tried anything like baked oatmeal until last year when I was in Michigan and ordered it in a restaurant for breakfast. I don’t know what I was expecting, but what I got was very similar to this recipe and it was absolutely delicious and kept me full for hours. Needless to say, when I saw this I couldn’t wait to make it and it turns out I like it even better than the one I had in the restaurant! A serving of this may not look huge but it’s very filling.
You could definitely make this with other fruits but I do recommend this combination because it was really yummy. I would absolutely use pecans again too because they were a toasty and flavorful addition that added texture as well. I used many of the elements from the original recipe, though I did use peaches packed in water instead of syrup, chopped pecans instead of the walnuts and I substituted applesauce for oil to lighten it up a bit further. The results were delicious!
Baked Blueberry & Peach Oatmeal
Source: Adapted from Taste of Home
Ingredients:
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1 egg
1 ¼ cups skim milk
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
1 can (15 oz) sliced peaches in water, drained and chopped (mine were packed in water sweetened with splenda)
1 cup fresh or frozen blueberries (I used fresh)
1/3 cup chopped pecans
Directions:
1. Preheat the oven to 350
2. Combine oats, brown sugar, baking powder and salt in a large bowl. In a separate bowl, whisk together the egg whites, egg, applesauce, milk and vanilla. Add egg mixture to dry ingredients and stir until blended together. Let mixture stand for 5 minutes and then add the blueberries and peaches.
3. Spray an 7” x 11” baking dish with cooking spray and pour the oatmeal mixture into the dish, spreading it evenly. Sprinkle pecans on top. Bake uncovered at 350 for 35-40 minutes.
Alternate Serving Idea:
When I ordered baked oatmeal in a restaurant it came with warm milk to pour over the top. I found this recipe to be plenty moist without additional milk, but it is another yummy way to enjoy baked oatmeal, especially if you’re looking to get a serving of dairy in for the day!
Yields 9 servings. Weight Watchers Points Plus: 6 per serving
I just made this with some modifications but it was delicious! I've never baked oatmeal before -- so good. Thanks!!
ReplyDeleteLeah
Glad you loved it! This is definitely my favorite way to eat oatmeal. I can't wait to experiment with some different fruits and things, though this combo was so good I don't know if I can top it! Thanks for the feedback :)
ReplyDeleteHi Emily! Just wondering, have you tried freezing this at all?
ReplyDeleteI'm wondering the same thing as above. How well does this keep for left overs? Would it last for the whole week so I could have some each morning?
ReplyDeleteAngela - I haven't tried freezing it yet, but if you do please let me know how it works out!
ReplyDeleteIt did keep just fine in my fridge all week and I had some for breakfast every morning. I'll try freezing a few pieces when I make it again and let you know how it turns out!
Hey guys - I froze mine and have been enjoying it slowly (my husband doesn't like oatmeal). I cut it into pieces, wrapped them in wax paper, and then put them in a freezer-safe bag. Then, when I want them in the afternoon I just take it out in the morning to get it back to room temp, or I microwave it with a cup of milk (my portions are smaller) and eat it warm. - Leah
ReplyDeleteLeah - thanks so much for posting that info! Glad to hear it freezes well. :)
ReplyDeleteThis sounds great! Is your pan size correct? 11 x 7? Not sure I've seen one of those. Would using splenda brown sugar affect points? I can't wait to try it. Thanks so much for sharing your ideas with us!!
ReplyDeleteYes, it's definitely 7x11. Mine is Pyrex, I believe they should sell them anywhere you can find bakeware: Target, Walmart, grocery store, etc. It looks just like a 9x13 glass baking dish, just smaller. :)
ReplyDeleteI checked in the recipe builder and substituted Splenda-Brown Sugar Blend and the points per serving stayed the same, so I'd go ahead and use the real brown sugar! Let me know how it turns out!
I found a pan that was close to that size and it worked great. A filling, healthy, sweet treat that I feel good about eating. I was leary as baked oatmeal didn't sound good but maybe it was because I never tried it before. I made it with applesauce. And milk was perfect with it.
ReplyDeleteI also doubled the recipe for my family and made it with rasberries and no nuts (their tastes) and put it in a 9 X 13 pan. They like it alot. Thanks for sharing this with us!!
Glad it turned out well!
ReplyDeleteI make baked a recipe called Oatmeal Pudding and it's very easy. Take 1 cup ff milk and 1 egg and whisk together. Add 1/2 c. rolled oats, 1/2 mashed banana, some cinnamon and sweetener (I find that 3 packages of splenda suit my taste). This makes 1 serving and I pour it in a round pyrex bowl that probably holds 3 cups and bake at 350 degrees for 55 to 60 min. It's so satisfying. I've also made it with chopped apples and raisins.
ReplyDeleteSounds yummy, thanks for sharing!
ReplyDeleteThis baked oatmeal is delicious. I used an 8x8 pan and baked it 40 minutes. It turned out great!
ReplyDeletePete's Mom
wowie powie, delicious... I did add some FF creamer at the end, and a tiny touch of Splenda (just because my old oatmeal head used to do it that way)... ohhhh... heavenly! Used almonds instead of pecans, and made my own applesauce, yet another great one!
ReplyDeleteI can't wait to try this! But...do you know if it keeps well in the fridge and/or freezer. I'd probably make it for quick on-the-go breakfasts, but since I'm just one person, it would last me a good 2 weeks or longer.
ReplyDeleteStacey, I've never frozen it (it definitely keeps well in the fridge for the week) but if you read above in the comments, laysygal did and said it worked out great! Hope you enjoy it :)
ReplyDeleteLoved this recipe for Sunday breakfast and passed it on. I used steel cut oats because it was what I had but I think it would have been much better with the old fashioned oats you specified. Next time! Thanks for the idea.
ReplyDeleteJust made this for breakfast using frozen blueberries and bananas - it was AMAZING!! It tastes just like banana bread! Thank you so much for this amazing recipe!!
ReplyDeleteOoh, sounds yummy with bananas. Glad you liked it!
ReplyDeletei made this last night with coconut extract in place of vanilla, came out so yummy! i took a peice with me to my ww meeting to eat after i weighed in very portable and good cold too.
ReplyDeleteOoh, I bet it was delicious with coconut extract!
ReplyDeleteI made this over the weekend and it was yummy. I had to use the brown sugar splenda as had no regular brown sugar and it was plenty sweet. Thanks for posting!
ReplyDeleteGlad you enjoyed it!
ReplyDeleteI just made the Choc Chip Banana Baked Oatmeal Bites and it was delish!!!! Excited to try this version too. Can I put these in muffin tins also? If I did 18 muffin-size like the other recipe, it would be 3 pts+, right? Have you tried it that way?
ReplyDeleteI haven't tried this version in muffin tins yet! I think for this one it would be 4 P+ if you split it into 18 servings, but you may be able to get more than 18 out of it with all the fruit in there. Let me know how it turns out! Glad you loved the Banana Chocolate ones!
DeleteHow many calories? Love everything I've tried from your site so far.....and so does my husband!!
ReplyDeleteI started calculating and including nutrition information for my recipes at the beginning of this year and I am working my way back through the older recipes to add it, but there are a lot to figure out! I use the free recipe builder at myfitnesspal.com to calculate the nutrition information, so if you'd like to know the calories before I get to this recipe, feel free to plug it in there!
DeleteWith a lot of thanks to Emily I am slightly obsessed with my muffin pan(s). I made this in my tins (my square ones) and actually got twelve. To ensure even distribustion, I "placed" my blueberries, peaches, and pecans into each tin once the mix was in place. Only thing I would say would be watch your cooking time if doing them in a muffin tin, I did mine at 35 minutes and they were perfect, but my oven is slightly tempermental..
ReplyDeleteMade this today! Didn't have any blue berries, so I just doubled the peaches. Yummy!
ReplyDeleteMade it last night! Couldn't wait to try it so I had some for "dessert"! LOL!! It was GREAT and I don't even like oatmeal! Definitely a keeper! Now to try the pumpkin/apple version. :)
ReplyDeleteI made this tonight and it was great. It smelled delicious and although I made this to freeze for breakfasts, I sampled some and it was so good. For anyone that doesn't like oatmeal...this will change your mind. It is good enough for dessert, yet it isn't too sweet for breakfast. I actually replaced the brown sugar with a brown sugar artificial sweetener and it reduced each serving by 1 points plus point (my servings are 5 points each).
ReplyDeleteI am wondering if anyone has tried any other fruits. I like peaches but I am not wild about blueberries. Just wondering what to substitute with. I want to make this tomorrow for our Sunday School breakfast.
ReplyDeleteI think raspberries would be delicious!
DeleteThis was good, thanks!
ReplyDeleteHello, I was wondering how many calories per serving this is it looks delicious!!
ReplyDelete