Baked Oatmeal To Go
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,174.7
- Total Fat: 74.5 g
- Cholesterol: 545.0 mg
- Sodium: 4,357.8 mg
- Total Carbs: 560.7 g
- Dietary Fiber: 69.0 g
- Protein: 105.7 g
View full nutritional breakdown of Baked Oatmeal To Go calories by ingredient
Introduction
Instead of granola bars! Cheaper and you know exactly what goes in them! Instead of granola bars! Cheaper and you know exactly what goes in them!Number of Servings: 1
Ingredients
2 eggs
1 teaspoon vanilla extract
2 cups applesauce, unsweetened
1 banana, mashed
6 packets of Sweetleaf Stevia or 1½ teaspoons stevia powder or use ½ cup honey
5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
¼ cup flaxseed meal
1 tablespoon ground cinnamon
3 teaspoon baking powder
1 teaspoon salt
2¾ cups milk
Optional toppings: raisins, walnuts, chocolate chips
Tips
Make sure the banana is really ripe.
I like it better with the honey and raisons mixed in.
It was easier to put in brownie pan :-)
Directions
Instructions
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.
Serving Size: makes approx 30 cupcakes or 48 squares
Number of Servings: 1
Recipe submitted by SparkPeople user NATALYIAS777.
Preheat oven to 350 degrees.
Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
Finally pour in milk and combine.
Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Pour mixture evenly into muffin tin cups.
If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
Bake 30 minutes until a toothpick in center comes out clean.
Cool and enjoy or freeze them in gallon freezer bags.
Serving Size: makes approx 30 cupcakes or 48 squares
Number of Servings: 1
Recipe submitted by SparkPeople user NATALYIAS777.