Sunday, October 08, 2006

baked oatmeal

My kids love this recipe, but they are also happy with just plain 'ole oatmeal. I, however, can't eat that mushy stuff. So when I get a hankering for some oatmeal, this is the only way I can eat it (aside from oatmeal cookies). So it's a special treat for my kids when we have baked oatmeal for breakfast.

The consistency of this oatmeal isn't mushy like regular oatmeal, yet not as solid as an oatmeal cookie. (You can use either regular or quick oats for this recipe.) You can't really see the raisins too well in this photo, but they're in there!

Baked Oatmeal

3 cups oats
1/2 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 cup raisins
6 Tbsp. unsweetened applesauce*
1/2 cup oil
1 cup "milk"
margarine (for greasing baking dish & optional topping)

Preheat oven to 350 degrees. Lightly grease a 2-quart glass casserole dish with margarine.

In a bowl, stir together all dry ingredients. Add wet ingredients and stir to combine. Transfer to the casserole dish and cover. Bake for approx. 35 minutes.

Serve warm, as is, or topped with margarine.

*Instead of applesauce, you can use another egg replacement (equal to 2 eggs).



Anonymous said...

I made this this morning and I was surprised how how delicious it was. My son who ls 17 mo old and a pretty picky eater (isn't too thrilled with vegan food though I am trying to convert him) loved it. He ate almost a whole bowl! The cinsistency of this is very similar to bread. One change I made is I used agave necter instead of sugar (trying to stay away from sugar) and used flax seed as an egg replacer as I didn't have any apple sauce. Thank you so much.

Lorentsen Family said...

How do you use flax seeds as an egg replacer?? How can that act as a binding agent?

Anonymous said...

A lot of vegan recipes say to use flax seed & water as an egg replacement. You would have to look up the exact amount of each to use, but can use it in place of eggs in recipes.

lab said...

I love this recipe! My three kids and very picky husband love it too. We have been making this for more than a year. I have altered it many ways. Sometimes I leave out the oil, or add apple slices and nuts, or sub pumpkin for applesauce. I usually make it muffin tins for individual portion sizes. I love it because it doesn't call for anything that is difficult to find, so i can make it when visiting relatives. Thanks so much for this recipe!

Anonymous said...

Hi, I just what its texture is.. is it like cereal that you can eat with almond milk? or like bread that you can cut up?

Unknown said...

Not all oatmeal is mushy. Steel-cut isn’t.

Unknown said...

3 tablespoons of water to 1 tablespoon of flax seed meal

Robin G. Jordan said...

I have made a similar dish in the microwave using Bob's Red Mill's Extra Thick Rolled Oats, unsweetened applesauce, cinnamon, ginger, and Monks Fruit in the Raw,omitting the raising agent, egg substitute, raisins, and "milk." Rolled oats are partially steamed and only require very brief cooking. By limiting the applesauce - the only liquid in the dish - the final result has a dry texture. I occasional add chopped up prunes in which case I omit the Monks Fruit in the Raw. Prunes provide sweetness but have less sugar than raisins, have lots of vitamin A, iron, and antioxidants, and do not cause sudden spikes in your blood sugar level. This dish goes down well with a glass of unsweetened soy milk, rice milk, or almond milk. Pearl barley may be substituted for the rolled oats.