Berry Baked Oatmeal
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.7
- Total Fat: 4.5 g
- Cholesterol: 31.6 mg
- Sodium: 46.8 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.9 g
- Protein: 3.7 g
View full nutritional breakdown of Berry Baked Oatmeal calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup old-fashioned rolled oats
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided
Tips
Cook on Sunday and have breakfast all week long. Just refrigerate and microwave the leftovers.
Directions
1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced peaches in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LEBJKI.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced peaches in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LEBJKI.