Baked Oatmeal with Coconut Flour

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 294.1
  • Total Fat: 14.0 g
  • Cholesterol: 130.2 mg
  • Sodium: 617.0 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 8.8 g

View full nutritional breakdown of Baked Oatmeal with Coconut Flour calories by ingredient
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Introduction

Experimenting with coconut flour as a way to increase fiber and protein while decreasing overall carb levels. While not strictly low-carb (27 gms net carbs with 6 gms of fiber), it's low enough and complex enough carbs to not spike blood glucose badly. Plus it's really tasty. Experimenting with coconut flour as a way to increase fiber and protein while decreasing overall carb levels. While not strictly low-carb (27 gms net carbs with 6 gms of fiber), it's low enough and complex enough carbs to not spike blood glucose badly. Plus it's really tasty.
Number of Servings: 6

Ingredients

    2 cups rolled oats
    cup coconut flour
    ⅓ cup sucralose (like Splenda)
    2 teaspoons cinnamon, ground
    2 teaspoons baking powder
    1 teaspoon salt
    cup raisins
    cup sugar-free maple syrup
    4 tablespoons unsalted butter, melted (1/2 stick)
    3 large egg
    1 cup milk, 2%
    1 teaspoon vanilla extract

Directions

1. Preheat oven to 350F and use cooking spray to coat an 8" square casserole dish.

2. Combine oats, coconut flour, sucralose, cinnamon, baking powder, salt and raisins in a large mixing bowl. Whisk until well combined.

3. In a smaller bowl, combine eggs, milk, melted butter, syrup, and vanilla. Beat together well.

4. Pour wet ingredients into dry and mix well.

5. Pour batter into greased casserole dish. Bake for 40-45 minutes. Serve warm with a dollop of yogurt.

Makes 6 2/3-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user GEORGEVW.

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