A Must Share by Lisa Johnson, RD

When you discover something that works, you must share. One of my new favorite meal-snack staples is a baked oatmeal casserole. Overnight oats became a rage because people need quick and healthy breakfast options. When preparing for the Mediterranean class, I discovered another baked version that I prefer.

This healthy alternative makes a satisfying high fiber breakfast or snack quick, easy, and cost effective. My daughter LOVES it, so I pack a square for her most days. Her friends gave it a thumbs-up too! We eat it cold more than hot, but reheating is a synch if you prefer.

I chose to go dairy-free using the Unsweet Vanilla Ripple Milk (8gm protein per cup). The whole pan only has 1/3 cup of pure maple syrup (or Log Cabin natural Rice Syrup), so sugar is low. Oats are a great source of cholesterol-lowering soluble fiber, and it only has 1 egg. So, we have protein, fiber, calcium, and lots of potassium from our fruits.

This one-dish portable meal gets a heart-healthy check! 

 

Here is the recipe. I hope you love it as much as we do. And, don’t forget to share!

Baked Oatmeal

INGREDIENTS

2 cups rolled oats

1/2 cup walnut pieces chopped

1/3 cup maple syrup

1 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

3/4 teaspoon fine-grain sea salt

2 cups milk or Unsweet Vanilla Ripple Milk

1 large egg

3 tablespoons olive or canola oil

2 teaspoons pure vanilla extract

2 ripe bananas cut into 1/2-inch pieces

1 cup dried raisins, craisins, cherries, blueberries, or mixed berries

PREPARATION

1. Preheat the oven to 350 with a rack in the top third of the oven. Generously butter the inside of an 8 or 9-inch baking dish.

2. In a bowl, mix together the oats, half the walnuts, the baking powder, cinnamon, and salt.

3. In another bowl, whisk together the maple syrup, milk, egg, oil, and vanilla.

4. Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining berries and remaining walnuts across the top.

5. Bake for 35 to 45 minutes, until the top is nicely golden, and the oat mixture has set. Remove from the oven and let cool for a few minutes. Chill and cut into squares.

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