Baked Oatmeal

This recipe from Southern Living Magazine has become a family favorite. We like the blueberry version the best, but the apple pecan is not bad, either. To simplify the morning rush we sometimes mix dry and wet ingredients separately, to assemble first thing the next day. 



BAKED OATMEAL (from Southern Living)


2 C. frozen blueberries       

 2 Tbs. lemon juice, divided   

4 C. oats               

3 eggs, beaten           

1 C. brown sugar           

1 C. applesauce           

1 Tbs. cinnamon

4 tsp. baking powder

 1 tsp. salt

1 1/4 C. water

1 C. milk

1/4 C. melted butter


Toss blueberries  with 1 Tbs. lemon juice and spread in bottom of lightly greased 13x9 inch pan. Combine remaining ingredients with 1 Tbs. lemon juice, stirring to blend well, then spread over blueberries. Bake covered at 350° for 30 min; uncover and bake 20 min. or until golden brown. 


Variation: APPLE-PECAN BAKED OATMEAL

Place 1/2 C. chopped pecans in single layer on baking sheet. Bake at 350° 15 min., or until toasted, stirring once. Omit blueberries and lemon juice. Chop 5 Granny Smith apples and spread on bottom of 9x13 inch baking dish. Sprinkle toasted pecans over apples. Prepare rest of recipe as directed. s

© Being Fruitful, 2012