A couple of weekends ago I woke up to rain drenched streets, shivering leaves, and a gray sunless sky. It was the kind of day that was made for baking. It also happened to be a Sunday, a day on which I almost always find myself pulling out my measuring cups. I'm not sure why, I suppose Sundays are just for baking.
In my opinion, this baked breakfast is best enjoyed with a generous dollop of honey sweetened greek yogurt and fresh raspberries on top.
The fruit in this can be replaced by absolutely anything your heart desires or, as it was in my case, anything that was on sale and you overzealously buy 6 clamshells of.
I have had this with apples before and it was equally delicious.
1 1/2 cups rolled oats
1 egg, beaten
1/2 cup unsweetened vanilla almond milk
1 1/2 tbsp Splenda blend brown sugar
1/3 cup unsweetened apple sauce
1/2 tsp cinnamon
1/4 tsp all spice
1/2 tsp bakingpowder
pinch of salt
1/4 tsp vanilla
2 tbsp wheat germ (optional)
~1/2 cup raspberries
Preheat oven to 350 and spray an 8x8 glass baking dish with cooking spray
Mix the sugar, applesauce, and egg together
Add the rest of the ingredients (except the raspberries) and stir until mixed and moistened
Pour into prepared pan
Place the raspberries into the oatmeal mixture
Push them down a little so they will bake into the oatmeal more than just sit on top
Bake for 25-30 minutes until firm and a knife inserted in the middle comes out clean or with moist crumbs on it
Servings 4
Per serving (1/4 oatmeal bake) 200 calories
Oh yes, I also have some very exciting news to announce! The five winners of the Lundberg Farms rice bowl and Stonehouse 27 sauce giveaway (chosen using random.org) are:
#21: Miriam @ Meatless Meals for Meat Eaters
#31: Joanne @ Eats Well With Others
#11: Natalie @ Will Jog For Food
#7: Hannah @ Sweetly Fresh
#12: Valerie Passonno
Thank you to all who entered, I wish everyone could have won!
If your name is listed above please keep your eye out for an e-mail from me.
