After breakfast this morning I feel this has been the best version of baked oatmeal that I have made so far. It was the moistest version. The stage 2 baby fruit is what makes the difference. Unlike regular applesauce it is thick and creamy. As well I used golden raisins which if from a fresh package are softer than regular raisins. The drier fruit ends up pulling up more of the baking liquid, so use fresher/softer dried fruit if you can.
- 3 cups rolled oats
- ¾ cup packed brown sugar
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 cup golden raisins
- 1 cup low-fat milk
- 3/4 cup liquid egg substitute (Egg Beaters©)
- 2 4-ounce jars or tubs of stage 2 baby fruit (I used raspberry applesauce this time, any applesauce works)
- 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 raisins 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.
Eat warm or let cool a bit, slice into 4 pieces and store tightly wrapped in the refrigerator.
To heat up, microwave for about 1 minute per slice.