Low Sugar Baked Oatmeal

Baked oatmeal is one of my favorite things to have for breakfast, especially when the weather gets cooler. I have a favorite recipe I usually make, but it's not as healthy as it could be. It's really good! But probably not the best nutrition wise. I've never been one to exercise, honestly, I can't remember ever and I wasn't all that into sports while growing up. I'm learning as I get older, if I'm going to keep cooking and baking like I love to; something has to give. This summer I've started running, using the Couch to 5k program, and am finding that I really love it. I'm currently on week five of the program and plan to run my first ever 5k in October. For the past few years I've supported my family as they participate in this particular 5k event benefiting our local school system, but now it's my turn to join in and do something for myself. I'm excited to run along side with them!

So with all of that going on, I'm also focusing on my nutrition a little more now. I do strive to feed our family with healthy foods as much as possible, but I know there's always room for improvement. I've got a sweet tooth and trying to curb that is probably my number one focus right now.

As we're heading back into another school year, it's also time to get back to meal prepping more and stocking the freezer with meal components. This can help make my days go so much more smoothly than if I didn't. I made a small batch of these oatmeal cups last week, just in case they didn't turn out like I wanted. They freeze wonderfully and I can quickly thaw a couple in the morning for a quick breakfast.

They baked up just as well as my other recipe did, the texture was spot on and they remove easily from the muffin tins. As I've focused on cutting back on sugar, I'm finding it doesn't take much to satisfy me anymore. You will notice that these are not as sweet, but definitely sweet enough. Especially with your choice of seasonal fruit on top, these peaches in particular are like candy right now. So juicy and sweet, I don't want to take away from that lovely flavor. And they are filling, two for breakfast in the morning plus a little fruit on top, is plenty to keep me satisfied.  Feel free to add your desired toppings into the oatmeal cups before baking, I personally love being able to customize as we eat them. Sprinkled with a few almonds, walnuts or pecans before you eat and you've got yourself one heck of a breakfast bowl!

Low Sugar Baked Oatmeal

Ingredients:
1 cup unsweetened applesauce
1 egg
1 tsp vanilla
1-2 tbsp honey or pure maple syrup (adjust according to your taste)
1-1/4 cups old fashioned oats
3/4 tsp baking powder
pinch of salt
1 tbsp cinnamon
1/2 cup almond milk or regular milk

Directions:
Preheat oven to 350 degrees. Lightly grease a muffin tin and set aside.

In a large bowl, combine together applesauce, egg, vanilla and honey or maple syrup. Mix in oats, baking powder, salt and cinnamon. Lastly, add in milk and stir well to combine.

Using a large spoon or cookie scoop, distribute batter into wells of muffin tin, filling 3/4 full. Bake in oven for 20 minutes, or until centers are set.

Remove from oven and let cool for a few minutes before removing to eat. Enjoy with desired fruit or nut toppings.

*If freezing, let cups cool completely before placing into freezer bags or container. Make sure to label with contents and then store in freezer. When ready to enjoy, let thaw a little if possible before reheating. Microwave or warm in oven.

Makes 6-8 oatmeal cups

Mini Baked Oatmeal Cups

Even though I absolutely love summer, the scorching hot days spent relaxing by the water and soaking up the sunshine are my favorite. I am sort of looking forward to those cool, crisp mornings when school starts. Those mornings when we reach for a bowl of hot oatmeal to warm us up as we leave the house. This particular oatmeal.

It's my favorite, sweetened with brown sugar and cinnamon; I love tossing in a handful of raisins and maybe even some pecans. Or some days I'll reach for whatever fruit we have in the fridge or freezer. It warms me up and keeps me feeling full all morning long.

Most of the time I'll bake up a small 8x8-inch pan and then enjoy the leftovers throughout the week. This morning I tried something a little different though. Instead of baking in one pan, I divided the mixture between the wells of a muffin pan. Brilliant, right? Then I can take one or two from the freezer as I wish and not feel like I have to eat oatmeal for an entire week. Not that it really ever lasts that long.

I think I like this version much better and will continue to bake it this way. Everyone can add their own favorite toppings and be satisfied.


Mini Baked Oatmeal Cups

Ingredients:
3 cups old-fashioned oats
1 cup brown sugar
3 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 eggs
1 tsp vanilla
1 stick butter, melted

Directions:
In a large bowl, combine all dry ingredients together. Add in milk, eggs, vanilla and melted butter. Stir together. Using an ice cream scoop, drop batter into wells of a muffin pan. Filling until 3/4 full. * I did not use liners but if you would rather, you can certainly use those. Foil or silicone might be your best options.

Bake at 350 degrees for 20 minutes. Remove from oven and let cool completely before trying to remove from pan.

For freezing: Once completely cooled, run a knife along the edges of each well and carefully remove oatmeal cup. Set onto a baking sheet and freeze for one hour. Then transfer to a freezer bag that has been dated and labeled with contents. Be sure to remove all air and seal shut. Place into freezer until ready to use.

When ready to enjoy, thaw overnight in the fridge and then reheat in the microwave for one minute or until warm. You could also reheat in the oven or toaster oven. Serve with desired toppings and a little extra milk.

Makes 12 oatmeal cups

Baked Oatmeal

Here in the Midwest we've been experiencing some really cold weather in the last week. We'd been sort of spoiled with temps in the 30's and 40's but last weekend it just got too darn cold! My girls are big oatmeal eaters, we make it for breakfast at least once or twice each week. It's filling, cheap and I love sending them off to school after they've enjoyed a warm bowl, knowing their tummies are full.

I've made a few other fruity baked oatmeal recipes but my girls always like this simple brown sugar and cinnamon kind better. I love to add raisins to mine but they always enjoys their portions plain with a little milk. Use this as your base and add whichever toppings you like best; dried cranberries, chocolate chips and even coconut would be great additions. It's just as good the next day too. We ate half the pan yesterday and finished it off this morning. It's seriously a great start to our day.

Baked Oatmeal

Ingredients:
3 c old-fashioned oats
1 c brown sugar
2-3 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 c milk
1 stick butter, melted
2 tsp vanilla
2 eggs


Directions:
Combine oats, brown sugar, cinnamon, baking powder and salt in a large bowl. Add in milk, butter, vanilla and eggs and stir to combine. Pour into a greased 8x8-inch baking dish. Bake at 350 for 40 mins or until top is golden brown. Serve immediately with a little bit of milk and desired toppings.

Blueberry Banana Baked Oatmeal

So I just realized today this is my 90th post! Wow, that's hard to believe, I'll have to start planning a special giveaway for my 100th post.  I sure do appreciate each and every one of my readers and I hope you're enjoying the recipes I've been sharing!

On to this oatmeal, in the past year our family has discovered baked oatmeal and definitely taken a liking to it. I've tried both baked apple and banana bread oatmeal and we've all loved them. I did spot this on Pinterest and thought it would be a perfect way to ulitize those fresh blueberries right now.

Once again, it's a keeper! We loved the banana layer on the bottom and the blueberries baked in with the oatmeal and also on top. Raspberries would also be great in this dish. If you're looking for something festive to serve for breakfast on the 4th....here ya go!

Before I forget, remember I that wedding I was telling you about last week? Well it was a busy couple of days, but everything turned out perfect, the cake was beautiful and the bride loved it! I had so much fun doing these cupcakes (all 240!) and this cake, I'm really quite proud of how everything turned out! Here's a few pics for you to see:

Blueberry Banana Baked Oatmeal

Ingredients:
1 c old-fashioned oats
1/2 tsp baking powder
3/4 tsp cinnamon
1/8 tsp salt
1/4 c maple syrup
1 c milk
1 egg
2 tbsp butter, melted and slightly cooled
2 bananas, sliced
1 c blueberries

Directions:
Lightly grease a 8x8 in. baking dish. In a bowl, mix oats, baking powder, cinnamon and salt. Combine syrup, milk, egg and butter in either another bowl or a measuring cup. Spread sliced bananas on bottom of baking dish in a single layer. Top with half of the berries. Sprinkle oat mixture evenly over fruit. Pour liquid ingredients on top. Sprinkle remaining berries on top. Bake at 375 for 35 minutes. Let cool just a bit before serving. Serve with additional milk if desired.

Adapted from: So, How's it Taste?

Banana Bread Oatmeal

The kids have definitely been on an oatmeal kick lately and no, I'm not talking about those instant packets. I'm one happy momma because it's frugal, fills them up and just plain good for you!

I spotted this version on Pinterest and was excited to try something new. We loved the baked apple oatmeal that I made a while back and usually the girls are content with just some cinnamon and brown sugar in theirs, but I wanted to jazz it up a little. Insert this dish. I have to tell you, my house smelt like banana bread all morning long! It was amazing. What's even better is it tastes just like banana bread, but actually healthy for you.

I saved myself some time in the morning by preparing the oatmeal the night before. That way I can just pull it out of the fridge and pop in the oven while everyone's getting ready. Can't beat that!

Banana Bread Oatmeal
  
Ingredients:
2 medium bananas, mashed
1/3 cup brown sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup milk
1 1/4 cup old-fashioned oats
1/4 teaspoon cinnamon
Pinch of nutmeg
1/4 cup chopped walnuts (optional, I left this out)

Directions:
Preheat oven to 350. Mash up bananas well in a medium sized bowl. Add in brown sugar, egg, salt, vanilla, baking powder and soda, cinnamon and nutmeg and whisk all together. Next whisk in milk. Stir in oats and chopped walnuts if desired.
Spray inside of a small baking dish with nonstick cooking spray. Pour in oat mixture, cover with foil and bake for 15 minutes. Remove foil and return to oven for another 7-8 minutes or until center is solid and edges are golden brown.  Serve warm with milk and enjoy! Makes enough for 4-5 servings.

Adapted from: Budget Bytes

Baked Apple Oatmeal

I've come across a lot of recipes for baked oatmeal or oatmeal baked in the crockpot lately. So I figured this morning I would give it a shot, I love oatmeal but have never tried it baked before. This was so easy to put together and everyone, including the kids enjoyed it! We've got a busy household in the morning, as I'm sure everyone does, so I was thrilled to know that I can whip this up quickly in the mornings before school and know that my kids' tummies will be full for awhile. Leftovers can be stored in the fridge and warmed up for the next day. I'm excited now to try some different flavor combinations......maybe pumpkin will be next. Stay tuned!

Baked Apple Oatmeal

Ingredients:

2 cups old fashioned oats
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup applesauce
1 tablespoon butter, melted
2 egg whites
1 teaspoon vanilla
1 large apple, peeled, cored and diced

Directions:

Combine oats, sugar, baking powder and salt in a bowl. In a large bowl, whisk milk, applesauce, butter, egg whites and vanilla together. Add oat mixture to wet ingredients and stir until combined. Stir in the apples. Pour oatmeal into a greased 8x8 baking dish.

Bake for 20-25 minutes or until oatmeal is golden brown. Remove from oven and serve warm. Garnish with additional toppings such as raisins, dried cranberries or brown sugar if desired.

Adapted from: Two Peas & Their Pod