Bonjour, mes amis!
I hope your week has been going well so far – mine was pretty hectic with labs, tutorials, and five (yes, FIVE) midterms. All in the span of three days. Whoa. You bet I’m thankful for Friday right now!
Since it was such an insane week, filled with 8:30 AM classes (which are so much tougher to wake up for than they sound!), I needed lots of delicious, fast, and easy fuel in the mornings. I mixed up this concoction on a Sunday night and popped it into the oven while I did some homework, let it cool, and then kept it in the refrigerator to enjoy for the next four awesome mornings.
I used quick oats, but rolled oats would work beautifully! I unfortunately didn’t have any. 😦 Enjoy!
Version 1: yogurt blob, sunflower butter, berries and maple syrup
Version 2: blackberries, yogurt, flax
Version 3: sliced banana, almond butter, cinnamon
Version 4: blueberries, sunflower butter
I hope you all love this recipe as much as I do! My favourite part about it is that it’s essentially fat-free and replaces all the regular butter with applesauce. Plus, it tastes like a yummy cinnamon-raisin cookie!
Cinnamon-Raisin Baked Oatmeal
- 1 cup uncooked quick-cooking oats
- 1-2 tbsp coconut sugar
- 1 scant tsp cinnamon
- 1/8 tsp salt
- 2 tbsp raisins or dried cranberries
- 1/2 tsp baking powder
- 3/4 cup milk, I used almond milk
- 1/4 cup applesauce
- 1 large egg, beaten
- 1/2 tsp vanilla extract
- Preheat oven to 350°.
- Mix all ingredients together.
- Pour into a square baking dish with coconut
- Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well.
- Pour oat mixture into an 8-inch square baking dish coated with cooking spray.
- Bake for 20 minutes or until golden. Serve warm or refrigerate and enjoy the next day.
Next time, I’m going to try adding chopped dates and coconut. And probably doubling the recipe… still to eat four times! It’s that yummy. Enjoy!