Baked Oatmeal-Two ways

About a year ago, I stumbled on a recipe for Blueberry Lemon Baked Oatmeal from Prevention Magazine. Since then, I’ve made the recipe many times but with a few tweaks. Recently, I needed to make a new batch but I was out of blueberries. I did have apples though and so I doctored the original/altered recipe and gave it a go. Yum!
I love oatmeal, especially this time of year when we have below zero wind chills and a bunch of snow on the ground! Brrr! The recipes reheat really well. I take a small portion out every morning, warm it up in the microwave and eat it with some scrambled egg whites. You could also serve it in a bowl with milk if you want to eat it the more “traditional” way.
Another fun discovery I made while making this was a new breakfast idea for the kids! Apparently they like dry oatmeal (I know, it’s kinda eww if you ask me) so I put some oatmeal and apple chunks in a bowl and sprinkled a little cinnamon on top. They loved it!
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Apple Cinnamon Baked Oatmeal

adapted from preventionRD.com
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1 lemon, juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar or sugar substitute
1-2 T of brown sugar
2 large apples, peeled and cut into small chunks (type doesn’t matter, whatever you prefer)

Directions:

Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

In a bowl, combine milk and juice from the lemon to make “buttermilk”.

In a medium bowl, combine the oats, baking powder, salt, and spices.

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In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

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Spoon half of the oat mixture into the baking dish, and then half of the apple chunks. Add the remaining oat mixture and scatter the remaining apples on to the top, pressing them in slightly. Sprinkle brown sugar over the top layer. Pour in the milk mixture and place in oven.

Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

Yield: 4-6 large servings.

If you would like to try the Blueberry version, see recipe below. The original recipe (which incorporates lemon) is here: http://www.preventionrd.com/2012/06/meatless-monday-meyer-lemon-blueberry-baked-oatmeal/

Blueberry Baked Oatmeal

    adapted from PreventionRD.com

    1 lemon, juiced
    2 cups nonfat milk
    2 1/2 cups old-fashioned rolled oats
    1 tsp baking powder
    1/2 tsp kosher salt
    1/2 tsp nutmeg
    1/2 tsp cinnamon
    2 Tbsp butter, melted and cooled
    1 egg
    1/3 cup sugar
    2 cups blueberries, fresh or frozen (I’ve always used frozen)

    Directions:

    Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

    In a bowl, combine milk and juice from the juiced lemon to make “buttermilk”.

    In a medium bowl, combine the oats, baking powder, salt, and spices. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

    Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.

    Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

    Yield: 4-6 large servings.

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