Low Sodium, Gluten Free Baked Oatmeal Casserole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 151.6
- Total Fat: 5.5 g
- Cholesterol: 24.0 mg
- Sodium: 30.0 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g
View full nutritional breakdown of Low Sodium, Gluten Free Baked Oatmeal Casserole calories by ingredient
Introduction
This super yummy recipe can be customized with your own variety of nuts or fruits! This super yummy recipe can be customized with your own variety of nuts or fruits!Number of Servings: 12
Ingredients
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Ingredients
2 cups gluten-free rolled oats
1/3 cup brown sugar
2 tsp Ener-G Foods Baking Powder Substitute
1 teaspoon cinnamon
1/2 cup blueberries
1/2 cup strawberries
3 Tbl milk chocolate chips
2 cups milk
1 large egg
3 tablespoons unslated butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled and sliced
Tips
150 calories and 30 mg sodium!
If "low sodium" isn't a concern for your diet, use 1 tsp of Baking Powder instead of the Ener-G product.
Bake these in silicon muffin tins, then freeze and save for instant oatmeal breakfast portions!
Main photo shows a "doubled batch"
Directions
Preheat over to 350 degrees
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, half the blueberries, half the strawberries and half the chocolate. (Save the other half of strawberries, blueberries and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Spoon the oat mixture into silicon muffin tins. Arrange the remaining strawberries, blueberries and chocolate on top. Add the banana slices to the top then spoon the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 30-35 minutes or until the top is nicely golden brown and the milk mixture has set.
Serving Size: Makes approx 12 muffin cups
Number of Servings: 12
Recipe submitted by SparkPeople user KATIEKEISLER.
In a large bowl, mix together the oats, sugar, baking powder, cinnamon, half the blueberries, half the strawberries and half the chocolate. (Save the other half of strawberries, blueberries and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.
Spoon the oat mixture into silicon muffin tins. Arrange the remaining strawberries, blueberries and chocolate on top. Add the banana slices to the top then spoon the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 30-35 minutes or until the top is nicely golden brown and the milk mixture has set.
Serving Size: Makes approx 12 muffin cups
Number of Servings: 12
Recipe submitted by SparkPeople user KATIEKEISLER.
Member Ratings For This Recipe
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CHATTYKATHY1963
