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Baked Oatmeal

Start the school day off right with a warm, nutritious breakfast. This recipe is from Carmen Rivers, whose story can be found on page 36.


  • 1 Cup milk (Carmen uses skim)
  • 1/2 Cup sugar in the raw (or white sugar)
  • 1/2 Cup fat-free or low-fat vanilla yogurt (or use plain yogurt and bump the VANILLA EXTRACT up to 1 tsp.)
  • 2 eggs
  • 1/4 tsp. PURE VANILLA EXTRACT
  • 1 TB. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. PENZEYS CINNAMON or APPLE PIE SPICE
  • 3 Cups old-fashioned oatmeal or rolled oats
  • 1 Cup fruit (blueberries; diced, skinned apples; whole cranberries and/or craisins)
  • 1 tsp. CINNAMON SUGAR
    additional vanilla yogurt and fruit, optional

       

Grease a 9-inch square baking pan and set aside. In a large bowl, combine the milk, sugar, yogurt, eggs, VANILLA, baking powder, salt, CINNAMON and oatmeal. Mix well. Fold in the fruit. Spread the mixture in the prepared pan and sprinkle with CINNAMON SUGAR. Cover and refrigerate overnight (or at least a few hours). Bake, uncovered, in a preheated 350° oven for about 30-35 minutes. Serve warm. Carmen likes to top her oatmeal with a scoop of yogurt and additional fruit.

Prep. time: 15 minutes plus overnight refrigeration
Cooking time: 30-35 minutes
Serves: 9


Nutritional Information:
Servings 9; Serving Size 1 piece (107g); Calories 190; Calories from fat 30; Total fat 3.5g; Cholesterol 50mg; Sodium 300mg; Carbohydrate 34g; Dietary Fiber 3g; Sugars 16g; Protein 6g.



Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$13.99
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar
$6.65
Apple Pie Spice 1.0 oz. 1/4 cup jar
$4.35
Cinnamon Sugar 3.8 oz. 1/2 cup jar
$7.39


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