I made up this recipe for breakfast this morning. I prepped all the dry ingredients last night so it was “heat up the oven, whisk the wet items together and pop in the oven”. By the time I had the baby fed and dressed for the morning the oatmeal was coming out of oven smelling fantastic. I definitely like this version better than the one I made earlier this week. It is moister, sweeter and has a deeper flavor due to the brown sugar and vanilla added. That and it takes regular oats, not quick oats, as an added bonus. This is one I will make over and over!
3 cups rolled oats
1 cup packed brown sugar
3/4 cup dried fruit (I used raisins, blueberries and cranberries)
2 tsp ground cinnamon
2 tsp baking powder
1/2 tsp kosher salt
1 cup low-fat milk
1/2 cup egg substitute (e.g. Egg Beaters)
1/2 cup unsweetened applesauce
2 Tbsp melted unsalted butter
2 tsp pure vanilla extract
Preheat the oven to 350°. Spray a 9×13 glass pan with cooking spray and set on a baking sheet.
In a large bowl mix the dry ingredients together. In a medium bowl whisk the wet items. Combine the two and stir till well mixed. Pour into the pan and spread evenly. Bake for 40 minutes.
Serve while hot or chill leftovers (cut into squares). Can be reheated in the microwave.