Apple Oatmeal Casserole - 2-ono-licious Blog at Allrecipes.com - 310740

2-ono-licious

Apple Oatmeal Casserole 
 
Sep. 13, 2013 6:16 pm 
Updated: Sep. 13, 2013 6:23 pm
I've been making a Pumpkin Oatmeal Casserole for nearly a year now. I have always wanted to change a few ingredients to make this taste more like an apple pie and this morning I did just that. I substituted applesauce for the pumpkin puree, 2 teaspoons of cinnamon for the pumpkin pie spice and diced fresh apples for the fresh cranberries. If you want to sweeten your own oatmeal according to your taste, I would leave out the honey and use it on your casserole as you like. I happened to only have dried cranberries so I used it instead of the golden raisins. The casserole smelled like apple pie on this crisp cool fall morning and tasted so good! The original recipe comes from the Gracious Pantry blog.   

On my own serving I cut up a banana and sprinkled it with a bit of trail mix that I had made for some extra protein. I will also include that recipe which comes from Food Network's Claire Robinson and is called Pumpkin Seed Cherry Trail Mix. I also used dried cranberries instead of dried cherries.

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Clean Eating Pumpkin Oatmeal Casserole

(Makes approximately 12 servings)

Ingredients:

  • 4 cups unsweetened almond milk
  • 1 cup prepared pumpkin (canned or home baked)
  • 1/2 cup pecan pieces
  • 1 cup fresh cranberries
  • 2 teaspoons pumpkin pie spice, no sugar added
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 2 cups steel cut oats
  • 1/2 cup golden raisins

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a casserole dish (9×13), blend together the almond milk, pumpkin, pumpkin spice, honey and vanilla. Stir gently until completely combined.
  3. Add the oats, pecans, cranberries and raisins. Stir briefly to combine.
  4. Bake for 45 minutes or until the casserole is soft and cooked through.

Nutritional Content:
(Data is for 1/12 of the recipe)

Calories: 200
Total Fat: 6 gm
Saturated Fats: 1 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 63 mg
Carbohydrates: 33 gm
Dietary fiber: 5 gm
Sugars: 11 gm
Protein: 6 gm
Estimated Glycemic Load: 17

Pumpkin Seed Cherry Trail Mix

Ingredients
2 cups baby pumpkin seeds (pepitas)
1 cup slivered almonds
3/4 cup raw sunflower seeds
6 tablespoons pure Grade B maple syrup
Coarse salt
1 cup dried cherries or cranberries
Directions
Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Read more at: http://www.foodnetwork.com/recipes/claire-robinson/pumpkin-seed-dried-cherry-trail-mix-recipe/index.html?oc=linkback<

Apple Oatmeal Casserole
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Pumpkin Seed Dried Cherry Trail Mix
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Liana Hanson

Home Town
Honolulu, Hawaii, USA
Living In
Anchorage, Alaska, USA

Member Since
Mar. 2008

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Mediterranean, Low Carb, Healthy, Vegetarian, Quick & Easy, Gourmet

Hobbies
Scrapbooking, Sewing, Walking, Photography, Reading Books, Music

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About Me
I grew up in Hawaii and lived for a time in Japan. After my marriage my husband was stationed in Germany where we travelled a lot and were exposed to different cuisines. My mother also tried new dishes that she read about in magazines. Dishes like lasagne and beef stroganoff were introduced to our family and we all learned to try new cuisines.
My favorite things to cook
My favorite things to cook are Chinese and Japanese dishes although I seldom make them as they are time consuming. I have become more intrested in healthier foods as I grow older. One of my favorites are roasted vegetables, unusual salad combinations and grilling meats. The internet and food tv shows enable me to broaden my horizons in the kitchen. My husband says that we never have the same dish twice. I'm always trying something new.
My favorite family cooking traditions
I like to make fried rice out of leftover rice and a few dishes such as beef broccoli or steamed fish. I also like island favorites like somen salad, Chinese gau, won tons, spam musube.
My cooking triumphs
I made a dinner from Alan Wong's cookbook:Deep-Fried Won Ton Brie with Fresh Pineapple Marmalade, Lemon Shrimp Salad (Hugh Carpenter), Pork Tenderloin Medallions with Gingered Sweet Potatoes and Pineapple Macadamia Nut Relish, Mango Ice Cream Sandwish with Macadamia Nut Cookies and Tropical Fruit Compote (Roy Yamaguchi).
My cooking tragedies
Two weeks ago Chocolate Cheesecake from Diabetes Forecast Magazine. Awful! I'd rather have the real deal and have only a teaspoon or two.
 
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