Recipe by Mara
"I had this recipe for baked oatmeal while in the Dominican Republic on a mission trip. Everyone loved it and asked for it often. With less sugar it is a healthy breakfast. You can add raisins, cranberries, nuts, cinnamon, chopped apples, flaxseed, wheat germ, etc. You can't mess up this recipe. Kids love it with the cup of sugar, but by adding less sugar and other ingredients you can make it healthy and also delicious by serving it with blueberries, strawberries, or peaches."
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ripe bananas, mashed
2 1/4 teaspoons
This was very tasty. It is so much better than the store bought product that tastes more like a hard iced cookie. This was like banana bread meets dense, soft, moist sweetened oatmeal. It is really sweet, I will not deny that. As such, I would probably save this as a breakfast treat to make in the fall. I would at least try the recipe just as is, though, before altering it to ones diet. I tried it because it was recommended by an Allrecipes member. I did use safflower oil instead of flax oil and rolled oats as it did not say what type. Both worked well. For easy clean up I lined an 8x8 pan with 2 layers of foil sprayed with pan spray. When done, and almost cooled, I cut it in half and each half into 4 2" pieces. I have no idea how this makes 9 servings. The pieces are very filling, served warm in a bowl, with milk. ty
Baked oatmeal is a "thing" where I live, but I never really understood why. They serve it at restaurants here, and it is always a dry block of flavorless oats that you have to put milk on. This recipe is moist - revelation! Baked oatmeal can be moist?! It tastes like banana bread, and while I did prefer it hot with milk, I ate it right out of the oven without milk and cold out of the fridge, too. It is delicious every way. I did use grape seed oil rather than flax seed as it is what I had on hand. I recommend cutting the brown sugar and baking powder together first so the powder isn't clumpy in the batter, but that's it! Excellent recipe!
Super simple. I substituted ground flax for the egg & walnut oil for the fall oil. I will use less sugar next time as the banana & applesauce were almost enough.
A keeper! I've made this twice, and I will undoubtedly make it again! I can't eat bananas, so I substituted canned pineapple (drained). Next time I want to try canned pears or peaches (which I will blend before adding), but you can probably experiment with this. I didn't have flaxseed oil, so I used canola. The second time I made it, I left out the white sugar, just added the brown, thinking that, if I wanted to, I could sprinkle some sugar on it before eating. The addition of the 3/4 cup of white sugar makes it more cake-like, IMO. One thing I would stress is spraying the pan before adding your mixture. I didn't do that the first time, and it stuck to my non-stick pan. I don't get 9 servings out of it, though, I get 6, using an 8 x 8 pan. I also sprinkled some cinnamon on top before baking. When done, I cut it into 6 portions and refrigerated it. I like it in the morning - just nuke it for a minute on 3/4 power. P.S. You can probably top it with some vanilla yogurt. Yum!
We enjoyed this recipe. The first time I made it I cut the recipe in half and used all applesauce as I didn't have any bananas. I also omitted the flaxseed oil and used 1/2 cup of brown sugar and omitted the white sugar. I used cooking oil spray. The second time I used 2 mashed bananas. Both versions were good.
* Percent Daily Values are based on a 2,000 calorie diet.
Becky's Baked Oatmeal
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 84
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