Baked Oatmeal

Baked Oatmeal

Baked oatmeal – nutty, sweet and very filling – is one of my favorite weekend breakfasts. In this baked oatmeal recipe, I’m using Greek yogurt instead of butter, to add some extra protein.

Baked Oatmeal
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Yield: 2 servings
Ingredients
  • 2 teaspoons melted butter for ramekins
  • ½ cup reduced-fat milk
  • ½ cup quick-cooking oats, dry
  • 2 tablespoons raisins
  • 1 large egg
  • ¼ cup plain, low-fat Greek yogurt
  • 2 tablespoons maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
Instructions
  1. Preheat oven to 350 degrees F. Brush two oven-safe, 6 oz ramekins with melted butter.
  2. In a small bowl, combine the milk, oats and raisins. Allow to sit 15 minutes, until oats have absorbed the milk.
  3. Meanwhile, in a medium bowl, whisk together the egg, yogurt, maple syrup, vanilla and cinnamon.
  4. Add the oats mixture to the egg mixture. Use a spatula to combine. Stir in the baking powder.
  5. Transfer the mixture to the prepared ramekins. Bake 20-25 minutes, until the top is golden and firm and a toothpick inserted in center comes out clean.
  6. Place the ramekins for 5 minutes on a cooling rack to slightly cool and set (it will be too hot to eat straight out of the oven), then serve.
Nutrition Per Serving
Calories: 250; Fat: 5g; Carbohydrates: 40g; Sugar: 22g; Sodium: 396mg; Fiber: 3g; Protein: 11g

 
Baked Oatmeal

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