Community Pick
Blueberry Baked Oatmeal
photo by karen
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups uncooked old-fashioned oatmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup skim milk
- 1⁄2 cup egg substitute
- 1⁄2 cup unsweetened applesauce
- 1⁄4 cup Splenda granular (or 1/2 cup to taste)
- 1⁄2 cup frozen blueberries
- 1 -2 teaspoon lemon zest
- 1 teaspoon vanilla extract (optional)
directions
- Preheat oven to 350 degrees.
- Combine wet ingredients, add to dry ingredients.
- Bake in sprayed 8" square pan for 35-45 minutes.
- Cut into 6 squares.
- ENJOY!
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Reviews
-
I didn't know what to expect from this. It was much better than I thought it would be. I cut it into 9 and ate one piece hot out of the oven with a tiny bit of maple syrup--super good. This will be very convenient for breakfast with a piece of fruit or a glass of milk. I'm glad to hear it can be frozen too. I really didn't think it would be as good as it is--anyone would like this. I used one whole egg plus one egg white to get the half cup--no egg sub here.
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Another great recipe! Hubby loves it. I mix all the ingredients the night before and bake it in the morning as I get ready for work. I must have made this atleast 5 times so far. This past time I did not have any lemon zist, so I just put a few drops of lemon juice. It was still wonderful! Also, I did not have egg substitute, so I used two eggs. All worked well and delicious!
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Tweaks
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This really is great. After reading the reviews, I felt really comfortable that you couldn't really mess this one up regardless of the minor tweaks you might want to make. I followed the recipe pretty closely, used about a 1/2 cup of Equal, 1 tsp of minced (dry) lemon peel, t tsp cinnamon, 1 cup frozen blueberries and 2 eggs. I also added about a 1/2 cup of powdered milk for extra calcium and about 2 tbsp of flax seeds. Oh, and I added a little over 1/2 cup of chopped walnuts. I love the texture and the taste warm out of the oven for dessert. I'll heat the rest micorwaved with a little warmed up milk instead of cereal for breakfast. I'll be making this one again.
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Fantastic! I made this for our Christmas breakfast and it was delicious! My kids even ate it without too much complaint (they complain about most things). I served it with Sheila's Swedish Creme Recipe #371945, but used 1 1/2 tsp cornstarch instead of gelatine in that recipe to make it more of a sauce consistency. We tried the baked oatmeal with both maple syrup and the cream. The cream definitely won out. Doesn't make the dish very low fat any more, but once year won't hurt anything! I will be making this baked oatmeal again! So very good!<br/><br/>UPDATE: I've been making this nearly every week since my last post. I cut it into portions and keep in my fridge for a quick take-to-work breakfast. Instead of eating it with the Swedish Creme, I now eat it with Dannon's Honey Greek Yogurt. I've also used combinations of frozen berries with great success.
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I gave this recipe 2 stars. This recipe got mixed reviews in my house. My 6 yr old newphew liked this recipe. My future hubby and I thought it was ok with not alot of flavor. I made some changes to the recipe that may be why it was flavorless for us. I made a homemade egg substitute recipe, but I ended up adding the egg yolks to the batter. I used lemon juice instead of lemon zest (I'm not crazy over zest). I added 1 scoop of vanilla protein powder. I followed the recipe to a T otherwise. There just wasn't enough blueberries for me I think they needed to be doubled. This came out more like a custard then the baked oatmeals I'm used to. Overall I don't think I'll make this again. Thanks christine (internetnut)
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