Sunday, June 5, 2011

Baked Oatmeal

Featured Ingredient: Oatmeal















Most mornings Tabi and I have a pretty supercharged bowl of oatmeal. As the old saw goes “breakfast is the most important meal of the day,” so why not start it with a power grain. Among the many nutritional highlights of oats is beta-glucan, a soluble fiber shown to slash cholesterol levels. But oats on their own are as exciting as a lawn bowling match, which is why we take oatmeal and gussy it up with cinnamon, nutmeg, pumpkin seeds, sunflower seeds, raisins, chopped apple, wild blueberries and a dollop of natural peanut butter. This ends up being a delicious bowl of goodness with a healthy balance of complex carbs, protein and fat.

Recently, I started to wonder what would happen if I baked together the ingredients of our bowl of oatmeal. So one recent morning I decided to give it a try. The results were a resounding success. These are pleasantly moist and you can really taste the peanut butter and that’s never a bad thing. I had some ground flaxseed on hand so I decided to toss that in for a boost of omega fats.

If you’re a morning oat kind of person, you’ll probably really enjoy these. If you do, let me know.

Possible recipe variations:

Try almond butter instead of peanut butter.

You can use regular milk instead of vanilla hemp milk and just add some vanilla extract.

Use dried cherries instead of raisins.

Toss in a handful of walnuts.

Baked Oatmeal













1 1/2 cups old-fashioned rolled oats

1/2 cup flax meal

1/2 cup raisins

1/4 cup pumpkin seeds

2 tablespoons sunflower seeds

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 large eggs

2 cups vanilla hemp milk

1/4 cup peanut butter

1 medium apple, finely diced

2/3 cup wild blueberries

1/3 cup pure maple syrup

Preheat oven to 375°F. In a bowl, mix together oats, flax, raisins, pumpkin seeds, sunflower seeds, cinnamon and nutmeg. In a separate bowl, lightly beat eggs and mix with milk and peanut butter. Add dry ingredients to wet and fold in apples. Divide mixture among 12 muffin cups and bake for 20 minutes. Let cool before umolding. Serve topped with blueberries and maple syrup.

15 comments:

  1. Hi, those are amazing!! I love oatmeal and can´t imagine my day without it, but this baked "muffin" form looks like much more fun than the regular liquid "bowl version" :)

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  2. Give them a try Lenna. You'll enjoy them if your an oatmeal fan.

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  3. Great recipe Matthew! Thanks for sharing. I'm allergic to peanut butter, and to have a better omega 3 to 6 ratio, I replace the peanut butter with low fat ricotta cheese. It gives more moisture, and more protein for a sustained satiation feeling.

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  4. Great idea with the ricotta. I'll have to try that out!

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  5. That. Looks. Amazing. Our morning oatmeal has about the same ingredients as well, this is a must try!

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  6. I like that this is SANS peanut butter!

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  7. Thanks for the recipe. I made these the other day and topped them with cream cheese frosting- delicious!

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  8. I'm a freezer-dummy; if I wanted to freeze these & then heat & serve individually, how do I do that? (cbfrazee@yahoo.com)

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  9. There are two ways you can do this. You can bake them up and freeze in a zip-top bag and then reheat in the microwave or you can prepare all the ingredients, pour into the muffin cups and then place the tray in the freezer to freeze. Once frozen, store in zip-top bag. You than just place the individual frozen oatmeal cups back into the muffin cups and bake - it may take a few minutes longer since you are starting with a frozen product.

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  10. Oatmeal's never looked so good. Nice plating...

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  11. Hi Matthew - it's Susie (All Things Tea) here...would love to make these for my son's lunch box but cannot use peanut butter (or any other nut butter for that matter) due to severe allergies in his classroom. Can you suggest a substitution?

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  12. Hey Susie;

    A good alternative would be sunflower seed butter which is allergy safe.
    Here is another baked oatmeal version:
    http://www.muffintinmania.com/2012/06/cocoa-baked-oatmeal.html

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  13. FYI for anyone wanting to know.. I put this in my weight watchers recipes and it comes to 5 PointsPlus value per muffin.

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