Carly's Blueberry Muffin Baked Oatmeal
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 299.6
- Total Fat: 2.7 g
- Cholesterol: 0.3 mg
- Sodium: 150.1 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 7.2 g
- Protein: 12.8 g
View full nutritional breakdown of Carly's Blueberry Muffin Baked Oatmeal calories by ingredient
Number of Servings: 9
Ingredients
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1 cup egg substitute
1 cup apple sauce
2 cups nonfat milk
6 cups quick-cook oats
4 tsp sodium-free baking powder
1/4 cup turbinado sugar
1 cup Splenda
1-1/2 tsp cinnamon, ground (reserve 1/2 tsp)
1/2 tsp nutmeg, ground
1/4 tsp salt
1 pint blueberries, fresh
Directions
1 - Preheat oven to 425 degrees.
2 - In a large mixing bowl, stir together all dry ingredients (except than the turbinado sugar and 1/2 tsp of cinnamon). Once well-mixed, add in the wet ingredients one at a time, and stir until everything is fully incorporated.
3 - Add in the blueberries, and stir through until well-distributed.
4 - Pour batter into a 9x12 baking dish and sprinkle with turbinado sugar and remaining cinnamon.
5 - Bake for 25-30 minutes, or until oatmeal is firm but not dry and top is browned.
6 - Allow to cool, and slice into 9 portions.
Serving Size: Makes 9 servings
2 - In a large mixing bowl, stir together all dry ingredients (except than the turbinado sugar and 1/2 tsp of cinnamon). Once well-mixed, add in the wet ingredients one at a time, and stir until everything is fully incorporated.
3 - Add in the blueberries, and stir through until well-distributed.
4 - Pour batter into a 9x12 baking dish and sprinkle with turbinado sugar and remaining cinnamon.
5 - Bake for 25-30 minutes, or until oatmeal is firm but not dry and top is browned.
6 - Allow to cool, and slice into 9 portions.
Serving Size: Makes 9 servings
Member Ratings For This Recipe
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