Last week, my friend Ann gave me a recipe for baked oatmeal to try. I fully intended to make the recipe exactly as it was, but as I looked it over I thought, What would it taste like if I added this instead of that, and this much instead of that much…and so on, until it became quite a different recipe with a totally different taste and texture. The original recipe (which I still plan on making and posting here soon) was more cake-like, but this Cranberry-Almond Oatmeal Bake is very moist…it’s like eating very thick, rich oatmeal packed with lots of yummy, healthy things like applesauce, cinnamon, sliced almonds, and dried cranberries. And it’s sweetened with honey instead of sugar. It does have eggs in it, so if you have to be careful about your egg intake, you can use an egg substitute instead. This recipe makes a 9×13″ pan of oatmeal yumminess. If there’s any extra left over, you can freeze it and just thaw and reheat when you’re ready for more. You can also make a smaller amount by halving the recipe and baking in an 8 or 9″ square pan.
Another great thing about this recipe is that you can mix the ingredients the night before, put it in the refrigerator overnight, and bake it in the morning…so convenient!
When serving this, you can either cut it into squares or spoon it out into a bowl. It’s moist enough on it’s own to eat just the way it is, or you can serve it with milk or a dollop of vanilla yogurt (with a sprinkle of cinnamon) on top…or both!
CRANBERRY-ALMOND OATMEAL BAKE by NancyCreative
Makes a 9×13″ pan
- 1 cup applesauce (I used all-natural unsweetened)
- 4 large eggs (or use an equivalent amount of egg substitute)
- 1 1/2 cups honey (if you don’t have enough honey, you could use 1 cup honey and 1/2 cup packed brown sugar)
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/4 cups fat free or low-fat milk, or almond milk
- 6 cups rolled oats (you can used old-fashioned or quick cooking oats)
- 1 cup dried cranberries (or substitute raisins)
- 1 cup sliced almonds (or substitute walnuts)
- optional–milk or vanilla yogurt (to serve with)
Preheat oven to 350 degrees. Grease a 9×13″ baking pan and set aside.
In a medium bowl, whisk applesauce and eggs together, then add honey and blend well. Add in the vanilla, cinnamon, baking powder, and salt, and blend well. Add milk, blending everything well. Stir in oats and mix until evenly distributed, then fold in the cranberries and almonds and blend until evenly distributed in mixture.
Pour or spoon mixture into greased pan and refrigerate overnight. Bake, uncovered, at 350 degrees for 35 to 42 minutes, or until the oatmeal is set in the middle of the pan (the texture should be thick and moist, but not runny). Serve hot (cut into squares or spoon into bowls) with warm or cold milk poured over, or with a dollop of vanilla yogurt on top…or both! And it looks nice with some cinnamon sprinkled on top, too!
This oatmeal bake is a tasty, healthy way to start your day! I’m trying to get more oatmeal in my diet, so I’m sure I’ll be making this often! What about you…do you start your day with oatmeal and how do you like to serve it?