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“This is my husband’s favorite breakfast treat and the ultimate comfort food,” writes Karen Schroeder from Kankakee, Illinois. “It’s warm, filling and always a hit when I serve it to guests.”
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 piece (calculated without additional milk) equals 322 calories, 13 g fat (7 g saturated fat), 75 mg cholesterol, 492 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Fruity Baked Oatmeal in Simple & Delicious January/February 2007, p47
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Reviewed on Feb. 21, 2012 by CaitieJo
This is the perfect filling and nutritious breakfast. I have three little boys, and they ate the the entire dish! I added Kefir, poured over top and it was amazing!
Reviewed on Jan. 28, 2012 by sstetzel
I also reduce the brown sugar in this recipe and I've been using dried fruit in place of the fresh. I switched to light stick butter to cut back on fat. I have a serious dislike for oatmeal but this is yummy! Warm with some fat free milk on top - it becomes more like warm, creamy granola.
I also reduce the brown sugar in this recipe and I've been using dried fruit in place of the fresh. I switched to light stick butter to cut back on fat.
I have a serious dislike for oatmeal but this is yummy! Warm with some fat free milk on top - it becomes more like warm, creamy granola.
Reviewed on Jan. 28, 2012 by nettq
This recipe is wonderful as printed but since we are trying to cut back on sugars and cholesterol, we modify as follows: only use 1/2 c brown sugar; use an egg substitute instead of whole eggs; use applesauce instead of butter; use frozen mango since my daughter is allergic to peaches. This is one of our all time favorites and we bake it the night before to help out on those busy mornings. For a twist today, I am going to try using light coconut milk.
Reviewed on Jan. 12, 2012 by elsnana
I made this yummy baked oatmeal for breakfast this morning. I made a few adjustments to suit our dietary needs. I only used 3/4 cup Brown sugar & may try even less next time, I used a lot more cinnamon.. 3 tsp & seeing as we are big cinnamon fans I will try one more tsp next time, I used 4 egg whites ( you can buy pasteurized egg whites in carton so you don't have to separate the eggs & waste the yolk) instead of whole eggs & 1/2 cup unsweetened applesauce instead of the butter. I didn't have any peaches so I used half apples & half fresh blueberries. It was moist enough that you really didn't need the extra milk , but I'm sure it would be good with it! I baked it for 35 mins in a glass 9x9 pan so the squares cut easily into 3 inch squares. The changes I made greatly reduce the calories, fat & cholesterol ... Calories go from 322 to 205, Fat from 13g to 1.6g & cholesterol from 75mg to 7mg. Carbs & sodium went down a bit too, so over all a very healthy filling breakfast that makes you feel like you are having something special. We run a B&B & this is going to be added to the breakfast menu!
Reviewed on Jan. 06, 2012 by baketoeat
If five stars is excellent this is a ten star recipe! This is an absolutely delicious breakfast that I've made many time over the last few years. It impresses guests and anyone who tastes it wants the recipe. I put water in instead of milk, and margarine can replace the butter. Sometimes I add more cinnamon, or put some allspice or nutmeg in depending on the fruit I use. I've used only apple, only blueberries, and combinations of other fruits, and all have turned out well. If you use frozen fruit it will take just a bit longer to bake. This recipe can easily be doubled as well. You can heat the leftovers up (if there are any), but it tastes great cold too. One thing that makes it taste drastically better is using organic rolled oats - HEAVENLY!! I eat it with either milk or French vanilla yogurt. Mmmm......Note: This recipe turns out on the sweet side (which I love!), but if you don't want as much sugar you could put in a little less. Also, I've put in extra fruit and it still turns out great!
If five stars is excellent this is a ten star recipe! This is an absolutely delicious breakfast that I've made many time over the last few years. It impresses guests and anyone who tastes it wants the recipe. I put water in instead of milk, and margarine can replace the butter. Sometimes I add more cinnamon, or put some allspice or nutmeg in depending on the fruit I use. I've used only apple, only blueberries, and combinations of other fruits, and all have turned out well. If you use frozen fruit it will take just a bit longer to bake. This recipe can easily be doubled as well. You can heat the leftovers up (if there are any), but it tastes great cold too. One thing that makes it taste drastically better is using organic rolled oats - HEAVENLY!! I eat it with either milk or French vanilla yogurt. Mmmm......
Note: This recipe turns out on the sweet side (which I love!), but if you don't want as much sugar you could put in a little less. Also, I've put in extra fruit and it still turns out great!
Reviewed on Dec. 04, 2011 by CMJBGeorge
A terrific new breakfast recipe! We're always looking for something filling to give the kids before heading off to school, and they have loved this with every fruit combination we've used. My daughter's new favorite!
Reviewed on Dec. 03, 2011 by Reesa6
I've made it with a whole apple, peaches and pears and a frozen berry mix. It's so yummy!My kiddos request it often, and since it's so fast to make and bake, not to mention healthy, I love to make it!Reheats well, tolerates changes in flavor, healthy, and oh so tasty.
I've made it with a whole apple, peaches and pears and a frozen berry mix. It's so yummy!
My kiddos request it often, and since it's so fast to make and bake, not to mention healthy, I love to make it!
Reheats well, tolerates changes in flavor, healthy, and oh so tasty.
Reviewed on Nov. 15, 2011 by deedeegast
My son actually requests this. He thinks it is more of a dessert rather than a breakfast. I normally use just blueberries or other berries I have like strawberries and raspberries. We eat it with milk poured on top like cereal. Very simple to make and tastes great reheated!
Reviewed on Sep. 11, 2011 by Jellybean
I have made this several times now. I love it! It is great to reheat and take with me to work when I'm in a hurry. I add extra cinnamon.
Reviewed on Aug. 17, 2011 by ntennis
I revised this recipe. I use a frozen berry blend which is blueberries, strawberries, and raspberries. We love it
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