So this baked oatmeal has been a looong time in the making. Long as in, me in 7th grade, circa 2002. Just getting over an awful bowl-ish haircut my mom made me get. I swear I’m totally over it by now…
There are very few things I remember about my 7th grade science class:
- We dissected squids, accidentally left them on the heating vents and the squid smell stayed in the room until June.
- My science teacher and I did NOT mesh, even though she loved Sugar Ray. She was bitter and mean. And also, I was 13 and probably annoying.
- Baked Oatmeal.
What does oatmeal have to do with 7th grade science, you ask? Well, my middle school did this cute thing that year where we created a school-wide cookbook. Teachers and students submitted their favorite recipes and then that book was sold as a fundraiser. My mom and I submitted a recipe and bought a copy (which I’m pretty sure we still have).
There was a Pennsylvania Dutch Baked Oatmeal recipe in there that my mom made on a whim one day. And. It. Was. Bomb. So, so good and it became our instant favorite. Snow day? Baked Oatmeal. Lazy Saturday? Baked Oatmeal. Sick day? Baked Oatmeal.
I make it at home now and everyone loves it too.
So who submitted this wonderful recipe?! That’s right, my 7th grade science teacher I couldn’t stand.
Here’s the lesson: the Universe works in mysterious ways. Especially when it comes to oatmeal.
Anyway, the last few times I made this oatmeal, I looked at the recipe and realized it’s probably not the healthiest thing for you.
On a special occasion, sure. But not everyday, which is how often I’d like to eat it.
So the version here is revamped so that we can all have baked oatmeal e’ryday. Hooray! Hooray!
I used blueberries and walnuts because I have an affinity for them, but any combination of berries and nuts will work – raspberry almond sounds pretty delicious. I’m sure that apples with some cinnamon would be great for the Fall too.
I chose date sugar because it’s made from powdered dates so it provides some minerals (calcium, iron and potassium) along with slightly less sugar, gram for gram, than brown sugar. It’s usually used in a 1:1 ratio, but I wanted to cut back on the sugar in general here so I cut the original amount in half as well.
Nutritional Super Powers:
Oats – Soluble Fiber (helps lower LDL cholesterol), Iron, Avenanthramides (antioxidant)
Blueberries – Fiber, Potassium, Vitamin B6, Anthocyanins (antioxidant)
Walnuts – Omega-3’s, Magnesium, Copper, Manganese, Polyphenols (antioxidant)
- 2 c. rolled oats
- ½ c. walnuts, chopped
- ½ c. date sugar
- 2 tsp. baking powder
- 1 c. milk (I used almond)
- 2 eggs
- ½ c. unsweetened applesauce
- 1 c. blueberries
- Honey to drizzle on top (optional)
- Preheat oven to 350F. Lightly oil 8x8 baking dish.
- In a large bowl, combine oats, walnuts, date sugar and baking powder.
- In a separate bowl, whisk together milk, eggs and applesauce.
- Pour milk mixture into oat mixture and stir to combine.
- Fold in blueberries.
- Pour into baking dish and bake uncovered for 30min.
- Drizzle with honey to serve (optional).
To make vegan, omit honey and substitute eggs for flax eggs (in this case, use 2 tbsp. ground flax seed & 7 tbsp. water; mix and wait until thickened)
Nutrition Info (1 serving, using 1 tsp. honey for drizzle):
425 calories, 12g protein, 16g fat, 63g carbs, 6g fiber, 26g sugar, 118mg sodium