But I saw a breakfast casserole recipe on fooducate the other day that has broken the breakfast casserole mold: healthy, delicious, quick, easy. It's Baked Oatmeal casserole!
This is one of those recipes that I made within hours of seeing it online. It's something you can whip up on the weekend and eat on all week long. (If it lasts that long, which it did not in our household.)
The best thing about this recipe is the possibilities it presents! You could put virtually any fruit: blueberries, strawberries, apples, peaches. You could add peanut butter or pumpkin, walnuts or nutmeg. The sky is the limit.
For my first Baked Oatmeal I used a mix of strawberries and blueberries, plus I added a little vanilla (because I think vanilla makes everything better), and raisins. It reminded me of a cross between bread pudding and french toast casserole, despite the fact that there is not bread in it.
This is one I'll be bringing to family brunches during the holidays -- it will hold its own beside the french toast and egg casseroles just fine!
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| Photo courtesy fooducate.com/Lisa Cain, PhD |
Baked Oatmeal
(8 servings)
Dry ingredients:
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
Wet ingredients:
2 1/2 cups sliced fruit
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar
Preheat oven to 350F. Spray nonstick spray on a 8×8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.
Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.
For one serving using low fat milk and yogurt = 170 calories, 3.6 g fat, 27.6 g carbohydrates, 7.1 g protein, 3.1 g fiber, 163 mg sodium
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We are big oatmeal fans! Can't wait to try this....
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