baking · breakfast · cooking

Baked Low Fat Cranberry Oatmeal

I modified a recipe I had seen to be low fat as the original version called for 1/2 cup oil and 2 whole eggs (tasty I am quite sure!). I left a little oil in and then used applesauce and egg substitute. The oatmeal turned out nice, it is thick and can be cut – more like oat bars than a liquid oatmeal. Apparently some people like baked oatmeal with milk over it or served with yogurt, both would work well but I ate mine plain!

In reference to the “4-ounce container of applesauce” that is one of the single serving tubs for kids lunches. Makes it easy to use, no leftovers!

Baked Low Fat Cranberry Oatmeal
4-ounce container unsweetened applesauce
1 Tbsp vegetable oil
3/4 cup granulated sugar
1/2 cup egg substitute (e.g.. Egg BEaters)
1 cup low fat milk
1/2 tsp kosher salt
1 Tbsp baking powder
3 cups quick cooking oats
1/2 cup dried cranberries
2 Tbsp brown sugar
1/2 tsp ground cinnamon
Whisk together applesauce, oil and sugar in a large bowl. Add in egg, milk, salt, baking powder and oats. Beat well then stir in cranberries.

In a small bowl mix the brown sugar and cinnamon together.

Spray a pie pan with cooking spray and pour mix into it. Sprinkle with the brown sugar mix and cover with plastic wrap,  refrigerate overnight.

In the morning, preheat oven to 350° degrees. Bake until firm, about 35 minutes.

Serve hot.

Serves 4.


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