1 Bowl Baked Oatmeal

• servings: 9 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 and 3/4 cups (420ml) milk (dairy or nondairy)

2 large eggs*

1/2 cup (120ml) honey

1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*

1/4 cup (60g) unsweetened applesauce or mashed banana

3 cups (255g) old-fashioned whole rolled oats*

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

1/4 teaspoon salt

1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)

optional for topping: 1/2 cup chopped walnuts or pecans

Directions

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small. The pictured dish I’m using is this white casserole dish. See recipe Note for 9×13 inch pan.

Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal mixture.)

Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.

Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Nutrition

• Calories: 256
• Total Fat: 6.8 g
• Saturated Fat: 3.9 g
• Trans Fat: 0 g
• Cholesterol: 54.9 mg
• Sodium: 120.8 mg
• Total Carbohydrate: 38.4 g
• Dietary Fiber: 4 g
• Total Sugars: 13.8 g
• Protein: 5.8 g