On this cold and rainy fall morning, what better way to wake up than to a breakfast that tastes just like a fresh from the oven cookie. I have seen a lot of recipes for baked oatmeal, but they are usually very high in sugar and contain a hefty portion of butter. In my recipe, I used less sugar and substituted applesauce for all of the butter. I was able to keep the fresh baked taste by adding in a little vanilla extract and the secret ingredient of butter flavor. Of course, that is optional, but I find that it really helps bring out the “cookie” taste. I have also substituted stevia and agave nectar for the sugar, but I love the taste of molasses in dark brown sugar. If you would like to double this recipe for a 9×9 baking dish, it keeps beautifully in the fridge and you can just heat up as needed all week long. It reheats in just 1 minute in the microwave and saves you the time of measuring and stirring fresh oatmeal every morning. What a tasty time-saver!
Baked Oatmeal for 2
- 1 1/2 cups quick oats
- 1/2 cup raisins
- 1/4 cup chopped walnuts, lightly toasted
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp iodized salt
- 3 Tbsp dark brown sugar
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp butter flavor
- 1 1/4 cup milk (I used soy milk and it still works great)
Preheat oven to 350 degrees. In medium bowl combine the oatmeal, raisins, walnuts, baking powder, cinnamon, and salt. In separate small bowl whisk together applesauce, egg, milk, vanilla extract and optional butter flavor. Pour the milk mixture over the dry ingredients and stir until combined. Pour into greased 7×7 (or any small size) glass baking dish. Bake for 30-35 minutes until middle is set and top is golden brown. Serve warm with fresh milk and any of your favorite oatmeal toppings. Enjoy!