Baked Oatmeal

Oats and fruit make for a high fiber, filling breakfast casserole.



by 6  people


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Servings: 6 to 8
Serving size: 3/4  cup oatmeal and 1/2 cup fruit
Yield: about 4 cups oatmeal and 2 cups fruit
Prep Time: 20 mins
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Ingredients
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    2 1/2  cups 
    regular rolled oats
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    1/4  cup 
    oat bran
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    1/4  cup 
    steel-cut oats
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    2   teaspoons 
    baking powder
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    ground cinnamon
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    2   cups 
    milk
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    1   
    egg, beaten
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    1/3  cup 
    applesauce
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    1/4  cup 
    cooking oil
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    1/4  cup 
    granulated sugar
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    1/4  cup 
    packed brown sugar
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    2   cups 
    fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
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    Plain or vanilla low-fat yogurt or milk or cream

Directions
1.
Preheat oven to 400 degree F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
2.
In a medium bowl stir together milk, egg, applesauce, oil, and sugars; add to oat mixture, stirring until combined. Turn into a lightly greased 2-quart souffle dish or casserole.
3.
Bake, uncovered, for 20 minutes. Stir mixture. Gently fold in fruit. Bake, uncovered, for 20 minutes more or until top is lightly browned. Spoon into bowls. Serve with yogurt, milk, or cream. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 431, Fat, total (g) 15, chol. (mg) 42, sat. fat (g) 3, carb. (g) 66, Monosaturated fat (g) 6, Polyunsaturated fat (g) 5, fiber (g) 7, sugar (g) 26, pro. (g) 12, vit. A (IU) 243, vit. C (mg) 7, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 387, Potassium (mg) 399, calcium (mg) 222, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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