Baked Oatmeal

serves 6-9


*Note-- Oatmeal can be baked 1 day ahead and chilled covered.  Blot any excess moisture from the surface, cover with foil, then reheat in a 325º F oven until warmed through, about 15 minutes.


3 cups rolled oats

2 Tablespoons granulated sugar

1/4 cup packed light brown sugar, divided

2 teaspoons baking powder

1 3/4 teaspoons ground cinnamon, divided

3/4 teaspoon kosher salt

1/2 cup applesauce

1/2 cup plain yogurt (low-fat is fine)

1/2 cup whole milk

1/4 cup safflower oil or  1/4 cup (4-ounces) unsalted butter, melted

2 extra large eggs

2 teaspoons vanilla extract


Accompaniments

warm milk

toasted nuts

dried fruits


Preheat the oven to 350º F.  Lightly grease an 8 x 8-inch baking pan or dish.  In a small bowl, combine 2 tablespoons of light brown sugar and 1/4 teaspoon cinnamon; set aside. 


In a large bowl, combine the oats, granulated sugar, remaining 2 tablespoons of the brown sugar, baking powder, 1 1/2 teaspoons cinnamon, and salt.  In a separate medium bowl, whisk together the applesauce, yogurt, milk, oil/butter, eggs, and vanilla.  Pour the wet ingredients over the oat mixture and stir until completely combined.  Pour the oatmeal into the prepared dish.  Sprinkle the top with the brown sugar-cinnamon mixture.  Bake for 30-40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the oven and transfer to a baking rack to cool until warm, about 20 minutes.  Cut into 6 rectangles or 9 squares.  Serve warm with toasted nuts, chopped dried fruit, and warmed milk poured over top.  Enjoy!


Printed from thegalleygourmet.net