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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.9 mg
  • Total Carbs: 43.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 8.8 g

View full nutritional breakdown of Apple Cinnamon Baked Oatmeal calories by ingredient
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Apple Cinnamon Baked Oatmeal

Submitted by: BARBRAKAV


Number of Servings: 8

Ingredients

    * Water, tap, .25 cup (8 fl oz) (remove)
    * **Flax Seed Meal (ground flax), 3 tbsp (remove)
    * Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry), 6 serving (remove)
    * Cinnamon, ground, 2 tsp (remove)
    * Nutmeg, ground, 1 tsp (remove)
    * Ginger, ground, .5 tsp (remove)
    * Baking Powder, 2 tsp (remove)
    * Brown Sugar, .33 cup, packed (remove)
    * Applesauce, unsweetened, .5 cup (remove)
    * Soy Milk, 1.5 cup (remove)
    * Vanilla Extract, 1 tsp (remove)
    * Apples, fresh, 1.5 cup, quartered or chopped (remove)
    * Walnuts, 1 cup, chopped (remove)

Tips

*you may substitute 2 eggs for the warm water and ground flax seed and regular milk for the soy milk to make this more traditionally.


Directions

Preheat oven to 350 degrees.

In a small bowl, combine the warm water and ground flax seed (they form a thicker mixture that serves as an excellent egg replacer in this recipe). Set aside.

In a large bowl, combine the dry ingredients: the oats, cinnamon, nutmeg, ginger, baking powder, and brown sugar.

In a small bowl, combine the wet ingredients: water/flax mixure (or alternatively, 2 beaten eggs), applesauce, milk and vanilla extract. Stir well.

Add the wet ingredients to the dry ingredients and mix until fully incorporated. Add the apples and stir well.

Pour into a 9x13 pan and top with raisins and walnuts, if desired. Bake for 20-30 minutes, or until the oatmeal is firm and slightly browned, if desired. Alternatively, you can prepare this the night before and bake in the morning.

Makes 8 servings.


Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user BARBRAKAV.






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