Gingerbread Baked Oatmeal

I mentioned before that I am totally loving oatmeal this winter.  So I was very pleased when I saw this gingerbread oatmeal recipe posted over at Budget Bytes.  I did make a few changes to try to avoid the custard-y texture, but I may have taken it too far because my results were a little too dry.  It was nothing that a little milk added to each serving didn’t take care of though.  I’ll note what I changed below.

Gingerbread Baked Oatmeal

Source:  Budget Bytes

Ingredients:

1/3 cup dark molasses

1/4 cup brown sugar

2 large eggs

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 cups milk {I used almond milk}

2.5 cups old-fashioned oats {I used 3 cups for a dryer result}

Directions:

Preheat oven to 350 degrees.  In a bowl whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves.  Once everything is combined, add the milk.  Then stir in the oats.

Coat an 8×8″ or similar sized baking dish with non-stick spray.  Pour in the oat mixture.  Cover with foil and bake for 45 minutes or until center of dish is firm to the touch.  {I did not cover mine.  I was thinking it would be less custard-like that way, given the chance to dry out more?  But like I said above, mine was a little too dry.  So I’ll experiment again, using the correct amount of oats & baking uncovered OR using 3 cups of oats and baking covered.  We’ll see what happens.}

Serve hot with milk and/or maple syrup on top.

Pumpkin Oatmeal

So, I’ve been on a baked oatmeal kick lately.  I’ve made the fruit and oatmeal recipe twice, and now I have this wonderful baked pumpkin oatmeal to share with you.  I found it on a blog that I recently discovered called Budget Bytes and as you would expect, she offers recipes that are very budget conscious.  But, more importantly, they are always delicious and usually healthy too.  I’ve made one other recipe from her site so far and I’ll post about it later.

I really only have a few things to say about this recipe.  First is that the pumpkin flavor is very prominent {in the best possible way}.  Next, the texture is almost spongy.  Its hard to describe, but also good, just different from the other baked oatmeal that I tried.  And lastly I think I’ll add raisins next time and maybe chopped nuts too. 🙂

Pumpkin Oatmeal

Source: Budget Bytes

serves at least 6

Ingredients:

1 (15 oz) can pumpkin puree (not pie filling)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon {this was my addition because I love cinnamon!}

1/2 tsp salt

3/4 tsp baking powder

1/2 tsp vanilla extract

1.5 cups milk {I used almond milk}

1/2 cup plain greek yogurt

2.5 cups dry old-fashioned oats

Directions:

Preheat oven to 350.  In large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth.  Then stir in the milk and yogurt.

Mix the dry oats into the pumpkin mixture, coat an 8×8 (or similar) baking dish with non-stick spray.  Pour pumpkin oats into the dish and cover with foil.  Bake for 45 minutes, removing the foil after the first 30 minutes.

Serve and enjoy!

Topping options:  milk, maple syrup, nuts, raisins, a dash of cinnamon, and whipped cream.

Baked Oatmeal with Fruit

It’s not very often that I see a recipe one day and then make it the very next, but that was the case with this recipe.  I knew I had raspberries on hand that needed to be used up, and I had plenty of time to make it. {This was over a month ago by the way. I just never got around to posting.}  I was pretty happy with the results and was excited that I was able to eat the leftovers every morning for the rest of this week since Tim isn’t a fan of oats unless they’re found in cookies.

While I did like this flavor, I don’t think I’ll use raspberries again in the future.  They were just slightly too tart for me.  So, I”ll probably go with blueberries next time, and then after that I might try peaches, or an apple and cranberry combo or cinnamon, apple and raisins. 🙂

*Actually since it took so long from when I wrote this entry to actually adding the picture and posting, I have made it again.  I used 2 bananas, blueberries, pecans, and also added 1/2 cup of ground flax.  Delicious!  I debated pretty hard about adding some coconut, but chickened out.  I’ll definitely try that some other time. 🙂  I probably should have added a little more milk since I added the flax, it was noticeably dryer and I should have know better.

Baked Oatmeal with Fruit

Source:  Annie’s Eats

Ingredients:
1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided {I used sliced almonds}
½ tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk {I used vanilla almond milk}
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick {I used two bananas}
1 cup blueberries (fresh or frozen), divided {I used fresh raspberries}

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Serve with additional maple syrup if you wish.

Yield – about 5 servings.