Baked Oatmeal

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

Baked Oatmeal
6 to 8
3/4 cup oatmeal and 1/2 cup fruit
about 4 cups oatmeal and 2 cups fruit
20 mins
by 3.5 9  people
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  • 2 1/2 cups regular rolled oats
  • 1/4 cup oat bran
  • 1/4 cup steel-cut oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups milk
  • 1 egg, beaten
  • 1/3 cup applesauce
  • 1/4 cup cooking oil
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 cups fresh fruit (such as blueberries; peeled, cored, and chopped pears or apples; or chopped strawberries)
  • Plain or vanilla low-fat yogurt or milk or cream
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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.
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.
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, Monounsaturated 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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