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).
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
1 tablespoon butter
Preheat oven to 375°F and generously grease an 8x8 baking dish with butter.
200g / 2 cups old-fashioned rolled oats
60g / ⅓ cup raw cane sugar
30g / 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.
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.
From MakeBetterFood.com. . (makebetterfood.com/recipes/oatmeal-pecan-bake/).
Preheat oven to 375°F and generously grease an 8x8 baking dish with butter.
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.
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.
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