Baked Oatmeal is very different from the stove top variety. The consistency is somewhere between a chewy granola bar and a cake.
I scooped a crumbly piece of baked oatmeal out of the pie dish and into my breakfast bowl. Topped with cold milk, fresh raspberries and pistachios, this breakfast was super filling, warm and satisfying.
Place a rack in the center of the oven and preheat oven to 350 degrees F.
In a medium sized bowl, whisk together the oats, sugar, cinnamon, baking powder and salt. In a separate bowl, whisk together the milk, butter, egg and vanilla extract. Add the wet ingredients to the dry and stir to incorporate. Fold in the dried cranberries.
Pour mixture into a lightly greased 9-inch pie pan. Place in the oven and bake for 20-25 minutes, until lightly firm to the touch and no wiggle remains.
Remove from the oven, let cool for 5 minutes then spoon into serving bowls. Top with milk, fresh fruit and nuts and serve.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (35%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 84mg||26 %|
|Sodium 209mg||7 %|
|Potassium 120.3mg||3 %|
|Total Carbohydrate 56.3g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 55.4g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 339
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