Oatmeal Pecan Bake

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

Carbohydrate Counts

Carbs-per-gram ratio: 0.237

Serving Size 128g (about 30g carbs)

Carb calculations Weight Carbs
Old fashioned rolled oats 200g (100g)
Raw cane sugar 60g (52g)
Pecans 30g (4g)
Milk (26g)
Net Weight 768g (182g)

* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs. Provided for informational purposes only. Consult your doctor for insulin dosing advice.

  • 1 tablespoon butte
  • Preheat oven to 375°F and generously grease an 8x8 baking dish with butter.
  • 200g / 2 cups old-fashioned rolled oats
  • 60g / ⅓ 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.
  • 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.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/oatmeal-pecan-bake/).
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