baking · breakfast · cooking

Baked Oatmeal: Version 3

I think this might be my favorite version so far of the baked oatmeal I have been making a lot of lately. I mix a batch up while making dinner, it bakes while we eat and once cooled a bit, off to the fridge. We get 2-3 days worth of breakfasts for Kirk and I out of each batch.

We cut back the sugar (it was overly sweet), removed the butter but upped the amount of egg substitute for a richer taste. You can eat it reheated or cold, I almost prefer it cold.

Date and Brown Sugar Baked Oatmeal


3 cups rolled oats

3/4 cup packed brown sugar

2 tsp ground cinnamon

2 tsp baking powder

1/2 tsp kosher salt

3/4 cup diced dates

1 cup low-fat milk

3/4 cup liquid egg substitute (Egg Beaters)

1 single serving cup unsweetened applesauce

2 tsp pure vanilla extract


Preheat your oven to 350° and spray a 9×13″ baking dish with cooking spray.

In a large bowl mix the oats through dates together. In a medium bowl whisk the other ingredients together. Stir the wet into dry until well mixed. Pour into the prepared baking dish and bake for 40 minutes.


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