Maple Cinnamon Apple Pear Baked Oatmeal Breakfast Casserole Recipes
MAPLE APPLE BAKED OATMEAL
I've tried a number of different types of fruit for this recipe, but apple seems to be my family's favorite. I mix the dry and wet ingredients in separate bowls the night before and combine them the next morning when it's time to make breakfast.-Megan Brooks, Saint Lazare, Quebec.
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, mix the first five ingredients. In a small bowl, whisk eggs, milk, syrup, oil and vanilla until blended; stir into dry ingredients. Let stand 5 minutes. Stir in apple., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with sunflower kernels. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned.
Nutrition Facts : Calories 305 calories, Fat 13g fat (2g saturated fat), Cholesterol 48mg cholesterol, Sodium 325mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
MAPLE-CINNAMON APPLE & PEAR BAKED OATMEAL BREAKFAST CASSEROLE
Number Of Ingredients 14
Steps:
- Preheat the oven to 375'F. Lightly grease a 2 quart casserole dish.
- In a large bowl, combine rolled oats, sugar, cinnamon, baking powder, ginger, salt, and nutmeg. Mix well.
- In a separate bowl, combine almond milk, applesauce, maple syrup, and vanilla and stir well to combine.
- Pour the liquid mixture over the oat mixture and stir until combined. The mixture will be soupy. Stir in the apples and pear.
- Spoon the oatmeal into the casserole dish and smooth out the top. Sprinkle the walnuts on top and gently press them down into the oatmeal with your hands.
- Bake, uncovered, for 35-45 minutes until the oatmeal is bubbly and the apples are fork tender.
- Cool the oatmeal for 5-10 minutes before serving. Enjoy with a splash of almond milk and drizzle of maple syrup if desired.
- Cool the oatmeal completely before wrapping it up and placing it in an airtight container. It will keep in the fridge for 5 to 6 days or in the freezer for 2 to 3 weeks.
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