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Baked Oatmeal
Baked oats are an easy make-ahead breakfast for the whole week! Ready in 20 minutes and lasts all week.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Breakfast
Cuisine:
International
Diet:
Vegetarian
Servings:
12
Calories:
159
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$5
Equipment
mixing bowl
8x8inch (20x20cm) square baking pan
Oven
Ingredients
2 ½
cups
(275g) oats
4
tablespoons
sugar
2
teaspoons
baking powder
1 ½
teaspoons
ground cinnamon
½
teaspoon
salt
2
large eggs
(or substitute flax eggs)
1 ¼
cups
(300ml) milk
(or non-dairy milk)
2
tablespoons
vegetable oil
1
ripe banana
mashed
1
teaspoon
vanilla extract
Berry topping (optional)
1
handful
frozen mixed berries
1
tablespoon
water
1
teaspoon
sugar
Instructions
Preheat oven to 350°F/180°C. Lightly grease a 8-inch/20cm square baking pan.
Mix together the oats, sugar, baking powder, cinnamon and salt in a large bowl.
Whisk the eggs, milk, oil, banana and vanilla together then pour into the dry mixture and stir well.
Pour into the prepared pan and spread evenly. Bake for 30 minutes or until golden.
Keep refrigerated for up to 6 days and serve portions cold or warmed up in the oven or microwave.
For the berry topping
Add all ingredients to a saucepan over a medium heat. Heat until the fruit is soft and liquid is thick.
Serve over the warm or cold baked oatmeal.
Notes
Make it vegan: use flax or chia eggs instead of eggs, and non dairy milk.
Nutrition
Calories:
159
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
29
mg
|
Sodium:
121
mg
|
Potassium:
250
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
85
IU
|
Vitamin C:
0.8
mg
|
Calcium:
86
mg
|
Iron:
1.2
mg