Monday, November 5, 2012

A Fall Twist on An Old Favorite

Happy Monday, everyone! I hope that everyone had a lovely weekend!

The weather is perfect right now and Mickey and I were able to take full advantage of it with the beach cruisers! More about that soon.

In order to get in the fall spirit, I made my favorite baked oatmeal, but with a little fall flair.

Cranberry Raisin Baked Oatmeal


1 cup old-fashioned rolled oats

¼ cup chopped walnuts

½ tsp. baking powder

¾ tsp. ground cinnamon

Pinch of salt

¼ cup maple syrup (sugar free)

1 cup almond milk, unsweetened

1 large egg, slightly beaten

2 tbsp. coconut spread (This is a new ingredient I tried)

1 tsp. vanilla extract

2-3 ripe bananas, peeled and sliced

1 cup raspberries

1 cup cranberries

½ cup raisins

½ cup shaved desiccated, unsweetened coconut

Pinch of brown sugar (optional)


  1. Preheat oven to 375 degrees
  2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon and salt. Stir and combine. In a liquid measuring cup, combine the syrup, milk, egg, melted coconut spread and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of your baking dish. Top with half of the berries. Then sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top with brown sugar and the coconut and bake for 35 to 40 minutes, until the top is browned and the oats have set. If it appears too dry, pour just a little more milk over the oats and bake for another 5 minutes. Serve after letting the mixture cool for 10 minutes.

Reheat each serving in the microwave in the morning. Add a bit of skim milk or almond milk if you like creamier oatmeal. Each serving is about 200 calories.

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