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Moist Baked Oatmeal

Moist Baked Oatmeal created by Engineer in the Kit

This recipe is adapted from Gourmet Magazine Dec 2007 Issue. The recipe calls for dried raisins but I use whatever I have on hand which is a bunch of different dried fruits. The texture is somewhere between bread pudding and cake. I omitted the sugar from this recipe, you might want to add between 2 Tb and 1/4 cup to the oat mixture.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Set oven to 350°F Spray with non-stick an 8-in square baking dish.
  • Mix oats, dried fruits, baking powder, 1 1/2 tsp cinnamon, and salt.
  • In a separate bowl, mix applesauce, yogurt, eggs, milk, oil and vanilla. Stir into oat mixture and pour in baking dish.
  • Smooth surface and sprinkle with cinnamon on top.
  • Bake for 40 minutes or until toothpick comes out clean.
  • Cool in pan for 20 to 30 minutes, cut into 6 squares and cool completely. Park in the fridge.
  • When ready to serve them, put a piece on a plate, drizzle with a couple of tablespoons of milk, heat in the microwave for 1 minute. Add fresh fruits on top and enjoy.
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"This recipe is adapted from Gourmet Magazine Dec 2007 Issue. The recipe calls for dried raisins but I use whatever I have on hand which is a bunch of different dried fruits. The texture is somewhere between bread pudding and cake. I omitted the sugar from this recipe, you might want to add between 2 Tb and 1/4 cup to the oat mixture."
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  1. LonghornMama
    An easy way to have a healthy oatmeal breakfast ready when you wake up in the morning. Followed the recipe as stated and next time would go ahead and add the suga, cut down the salt, as well as reducing the baking time a bit. Used about half the raisins called for and it was plenty for me. I like mine topped with just vanilla soy milk but the possibilities are endless. Thanks for sharing the recipe!
    Reply
  2. Engineer in the Kit
    Moist Baked Oatmeal Created by Engineer in the Kit
    Reply
  3. Engineer in the Kit
    Moist Baked Oatmeal Created by Engineer in the Kit
    Reply
  4. Engineer in the Kit
    This recipe is adapted from Gourmet Magazine Dec 2007 Issue. The recipe calls for dried raisins but I use whatever I have on hand which is a bunch of different dried fruits. The texture is somewhere between bread pudding and cake. I omitted the sugar from this recipe, you might want to add between 2 Tb and 1/4 cup to the oat mixture.
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