Skip to main content
shipping schedule

Meal Search


Send a Meal Blog

Saturday, February 18 2017


2 1/2 - cups regular rolled oats
1/4 - cup oat bran
1/4 - cup steel-cut oats
2 - teaspoons baking powder
1/2 - teaspoon salt
1/2 - teaspoon ground cinnamon
1 - egg, lightly beaten
2 - cups milk
1/3 - cup applesauce
1/4 - cup granulated sugar
1/4 - cup packed brown sugar
1/4 - cup vegetable oil
2 - cups fresh fruit, such as blueberries, peeled and chopped pears or apples, and/or chopped strawberries
Nonstick cooking spray
Coarse or turbinado (raw) sugar (optional)
Plain or vanilla low-fat yogurt, milk, half-and-half, or light cream

In a large bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon; set aside.
In a medium bowl combine egg, milk, applesauce, granulated sugar, brown sugar, and oil. Add egg mixture to oat mixture; stir until combined. Gently stir in fruit. Cover and chill for 12 to 24 hours.

Preheat oven to 350 degrees F. Coat twelve 6-ounce ramekins or custard cups or a 2-quart square or rectangular baking dish with cooking spray. Divide oat mixture among ramekins or spoon into baking dish. If desired, sprinkle with coarse sugar.
Bake for 35 to 40 minutes for ramekins, 45 to 50 minutes for baking dish, or until tops are evenly brown. Cool on a wire rack for 15 minutes. Serve warm with yogurt.

Nutrition Facts (Individual Baked Oatmeal)
Per serving: 219 kcal cal., 8 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 21 mg chol., 227 mg sodium, 33 g carb., 3 g fiber, 16 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:18 pm   |  Permalink   |  0 Comments  |  Email

Post comment
Email Address

(max 750 characters)
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.