Becky's Baked Oatmeal

Becky's Baked Oatmeal

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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Ingredients

50 m servings 298 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 298 kcal
  • 15%
  • Fat:
  • 9.4 g
  • 14%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir oatmeal, eggs, bananas, milk, white sugar, flaxseed oil, applesauce, brown sugar, and baking powder together in a bowl using a spoon; pour into a square baking dish.
  3. Bake in preheated oven until the edges begin to brown, about 40 minutes.

Footnotes

  • Cook's Notes:
  • Refrigerate unused portions and warm in microwave in the morning.
  • This can be made in advance and frozen for later use.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

Read all reviews 12
  1. 14 Ratings

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Most helpful positive review

I submitted this recipe and the original recipe used 1/2 cup oil, vegetable or canola. To make it more healthy I used the flaxseed and applesauce, combined to make 1/2 cup, to substitute for th...

Most helpful critical review

This is not something I would make again.

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I submitted this recipe and the original recipe used 1/2 cup oil, vegetable or canola. To make it more healthy I used the flaxseed and applesauce, combined to make 1/2 cup, to substitute for th...

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 rea...

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 ...

Fantastic! Like banana bread, but more hearty. I whipped this up in about 10 minutes when I first woke up. It baked away while we got ready for work and school. I served the kids theirs wit...

Very yummy and moist. I substituted the flax seed oil for coconut oil. I liked the hint of coconut. I also omitted the bananas and opted for more applesauce.

This is a terrific recipe for a quick breakfast - and very easy to modify. I added chopped apples, dried cranberries, walnuts, chia seeds, and substituted almond milk and turbinado sugar for my ...

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 ...

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 an...

This is not something I would make again.

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