Baked Oatmeal

Baked Oatmeal: Your Way

A whole grain make ahead breakfast. 

Baked Oatmeal: Your Way
Yields 15
Wheat- and sugar-free adaptable breakfast that makes everyone happy.
Write a review
Print
175 calories
31 g
28 g
4 g
6 g
1 g
146 g
187 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
146g
Yields
15
Amount Per Serving
Calories 175
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 187mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
18%
Sugars 11g
Protein 6g
Vitamin A
53%
Vitamin C
14%
Calcium
12%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 1 teaspoon vanilla extract
  3. 1 banana mashed
  4. 1 cup applesauce
  5. 1 cup pumpkin
  6. 1/3 cup maple syrup or honey (I use more or less depending on how much applesauce is used)
  7. 4 cups rolled oats
  8. 1 tablespoon ground cinnamon
  9. 1/2 teaspoon nutmeg (optional)
  10. 1 tablespoon baking powder
  11. 1 teaspoon salt
  12. 2 cups milk (almond and soy milk work as well)
  13. Optional additions: berries, pears, apples, raisins, nuts, chocolate chips, etc.
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce/pumpkin, banana and honey/maple syrup in a large bowl.
  3. Add oats, cinnamon, nutmeg, baking powder and salt. Mix well with wet ingredients.
  4. Pour in milk and combine.
  5. Stir in fruit/nuts.
  6. Grease a 9x13 pan and pour in the mixture.
  7. Bake 50 minutes to one hour, until a toothpick in the center comes out clean.
  8. Cool and enjoy.
Notes
  1. The applesauce/pumpkin/banana combination is adaptable as long as you have roughly the same amount of mashed fruit/vegetable. The one pictured is made with one banana and two cups of pumpkin, no applesauce. Sliced apples are baked inside and it's topped with sunflower seeds.
beta
calories
175
fat
4g
protein
6g
carbs
31g
more
Learning Grace http://www.learning-grace.com/

Baked Oatmeal: Your Way

Oatmeal Square2I don’t know about your house, but breakfast is always a rushed situation in ours.

I found this recipe on Pinterest around the time that we started changing our diet to whole grains and natural sweeteners. Over time our version of this recipe has evolved. I now make it with more of this and less of that and now it’s our own. I also make it in a 9×13 pan instead of individual muffins just to save time. I make a few variations depending on what’s on hand. The version pictured here is made with 2 cups of pumpkin and one banana. I added diced apples and topped it with sunflower seeds for some crunch. Blueberries, raisins, cranberries, pecans and just about anything tastes good in this.

Oatmeal Bowl This freezes really well, so I make it once a month or so and store the individual pieces between parchment paper so all I have to do in the morning is pull out a few pieces, reheat them and we have a hot breakfast all around. Oatmeal Pan

 

Baked Oatmeal: Your Way
Yields 15
Wheat- and sugar-free adaptable breakfast that makes everyone happy.
Write a review
Print
175 calories
31 g
28 g
4 g
6 g
1 g
146 g
187 g
11 g
0 g
3 g
Nutrition Facts
Serving Size
146g
Yields
15
Amount Per Serving
Calories 175
Calories from Fat 35
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 28mg
9%
Sodium 187mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 4g
18%
Sugars 11g
Protein 6g
Vitamin A
53%
Vitamin C
14%
Calcium
12%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 eggs
  2. 1 teaspoon vanilla extract
  3. 1 banana mashed
  4. 1 cup applesauce
  5. 1 cup pumpkin
  6. 1/3 cup maple syrup or honey (I use more or less depending on how much applesauce is used)
  7. 4 cups rolled oats
  8. 1 tablespoon ground cinnamon
  9. 1/2 teaspoon nutmeg (optional)
  10. 1 tablespoon baking powder
  11. 1 teaspoon salt
  12. 2 cups milk (almond and soy milk work as well)
  13. Optional additions: berries, pears, apples, raisins, nuts, chocolate chips, etc.
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix eggs, vanilla, applesauce/pumpkin, banana and honey/maple syrup in a large bowl.
  3. Add oats, cinnamon, nutmeg, baking powder and salt. Mix well with wet ingredients.
  4. Pour in milk and combine.
  5. Stir in fruit/nuts.
  6. Grease a 9x13 pan and pour in the mixture.
  7. Bake 50 minutes to one hour, until a toothpick in the center comes out clean.
  8. Cool and enjoy.
Notes
  1. The applesauce/pumpkin/banana combination is adaptable as long as you have roughly the same amount of mashed fruit/vegetable. The one pictured is made with one banana and two cups of pumpkin, no applesauce. Sliced apples are baked inside and it's topped with sunflower seeds.
beta
calories
175
fat
4g
protein
6g
carbs
31g
more
Learning Grace http://www.learning-grace.com/
Facebooktwittergoogle_pluspinterestmailby feather
Whole Wheat Strawberry Oat Muffins

Whole Wheat Strawberry Oat Muffins

Strawberry oat collage

 (or what to do with toddlers and extra strawberries)

Whole Wheat Strawberry Oat Muffins
Yields 12
100% whole grain muffins sweetened with maple syrup
Write a review
Print
137 calories
21 g
18 g
5 g
3 g
4 g
67 g
168 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 137
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 168mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rolled oats
  2. 1 ½ cup white whole wheat flour (I use King Arthur’s)
  3. ½ teaspoon salt
  4. 1 tablespoon baking powder
  5. ½ teaspoon baking soda
  6. Zest of one lemon
  7. 1/3 cup maple syrup
  8. 3 tablespoons coconut oil
  9. 1 egg
  10. 1 cup yogurt
  11. 1 cup diced fresh strawberries
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
  2. Whisk the dry ingredients in a medium bowl.
  3. In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
  4. Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
beta
calories
137
fat
5g
protein
3g
carbs
21g
more
Learning Grace http://www.learning-grace.com/

Whole Wheat Strawberry Oat Muffins

(or what to do with extra strawberries and toddlers)

StrawberryOatMuffins4
My in-laws visited last weekend. They live about an hour away and travel a lot so it’s not too often that we get to see them. As always they arrived bearing a generous amount of groceries for us. We don’t have a car and they like to help us out by bringing some things that would be cumbersome for us to cart home. It’s very nice of them, but sometimes I feel overwhelmed at the amount of food coming into my tiny kitchen and I’m at a loss for where it should go and how we’re going to eat it before it spoils.

In this week’s haul were four pounds of organic strawberries. My mother-in-law said they got a really good deal on them and we sure appreciated them. Strawberries in late February are a real treat for us. And, although I try to buy organic it’s cost prohibitive a lot of the year so we often go without. The strawberries were pretty ripe and had about 48 good hours left. Those hours have passed and we still had 2.5 lbs left. So, I turned to the internet and found some good healthy strawberry muffin recipes. I patched a few together (namely this one and this one) to make these whole-grain beauties sweetened with maple syrup instead of white sugar.

Strawberry oat collageAnd because I was feeling extra courageous I decided to bake them with my kids. My son has been asking to cook with me for awhile lately. I’ve been putting him off because it’s just so hard to cook with littles. But I took the time and premeasured and prepped almost all the ingredients, so it was (mostly) a success. Baby girl dumped about half the bowl with the baking soda and baking powder on the floor, so I had to guess how much I needed to add back in. In the end they tasted pretty good.

 

Whole Wheat Strawberry Oat Muffins
Yields 12
100% whole grain muffins sweetened with maple syrup
Write a review
Print
137 calories
21 g
18 g
5 g
3 g
4 g
67 g
168 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
67g
Yields
12
Amount Per Serving
Calories 137
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 18mg
6%
Sodium 168mg
7%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 5g
Protein 3g
Vitamin A
1%
Vitamin C
15%
Calcium
9%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ½ cup rolled oats
  2. 1 ½ cup white whole wheat flour (I use King Arthur’s)
  3. ½ teaspoon salt
  4. 1 tablespoon baking powder
  5. ½ teaspoon baking soda
  6. Zest of one lemon
  7. 1/3 cup maple syrup
  8. 3 tablespoons coconut oil
  9. 1 egg
  10. 1 cup yogurt
  11. 1 cup diced fresh strawberries
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit. Grease or line a 12-cup muffin tin.
  2. Whisk the dry ingredients in a medium bowl.
  3. In a separate bowl beat together the remaining ingredients except the strawberries. Pour the wet ingredients into the dry and stir until just combined. Do not over mix. Fold in the strawberries.
  4. Fill the muffin cups to ¾ full. Bake 20-25 minutes until a toothpick comes out clean. Cool completely on a wire rack.
beta
calories
137
fat
5g
protein
3g
carbs
21g
more
Learning Grace http://www.learning-grace.com/

 

 

 

 

Facebooktwittergoogle_pluspinterestmailby feather