Oatmeal Pecan Bake

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Oatmeal Pecan Bake

Although it takes a bit longer than stove-top oatmeal, the oven does almost all of the work for you. Just throw the ingredients into a dish, bake, and enjoy a creamy, low-fat breakfast that will start your morning off on the right foot. When chilled in the fridge, the leftovers take on a pudding-like consistency which you can enjoy the next morning (or as a healthy dessert).
  • Prep: 10 min
  • Cook: 40 min
  • Total: 50 min
  • Serves 6
Oatmeal Pecan Bake
  • 1 tablespoon butter
  • Preheat oven to 375°F and generously grease an 8x8 baking dish with butter.
  • 2 cups old-fashioned rolled oats
  • ⅓ raw cane sugar
  • ¼ cup pecans
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • In a medium bowl, combine rolled oats, raw cane sugar, pecans, cinnamon, baking powder, and sea salt. Pour into prepared baking dish and shake dish gently to distribute evenly.
  • 2 cups milk
  • 1 large egg
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
  • In now empty bowl, whisk together milk, egg, melted butter, and vanilla extract. Once well combined, pour slowly over dry ingredients, gently shaking dish as necessary to distribute.
  • Bake at 375°F until the top is golden brown and the oat mixture has set, about 40 minutes.
  • Let cool for 10 minutes. Serve warm, or keep in the fridge and serve chilled for a more pudding-like consistency.
Carbohydrate Info: Total weight = 768g. Total carbs = (182g). Serving weight = 128g. Carbs per serving = (30g).
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/oatmeal-pecan-bake/).

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