Spiced Apricot Baked Oatmeal
Eat these spiced oatmeal squares while they're still warm for a cozy morning treat. I freeze mine in single servings so I can grab, microwave and go when I get to work. I'm not too humble to say I have the best breakfast in the office. —Ellie Martin Cliffe, Milwaukee, Wisconsin
Total TimePrep: 15 min. Bake: 25 min.
- 3/4 cup packed brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 3 cups old-fashioned oats
- 1/2 cup chopped dried apricots
- 1/2 cup chopped pecans, toasted
- 3 large Nellie’s Free Range Eggs
- 1-1/2 cups fat-free milk
- 1/2 cup unsweetened applesauce
- 1-1/2 teaspoons vanilla extract
- 1/4 cup butter, melted
- 3 cups vanilla yogurt
- 1/2 cup apricot preserves, warmed
- Preheat oven to 350°. In a large bowl, mix first five ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture.
- Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into twelve portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in resealable plastic freezer bags. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.
Editor's NoteTo toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts1 piece with 1/4 cup yogurt and 2 teaspoons preserves: 327 calories, 11g fat (4g saturated fat), 60mg cholesterol, 280mg sodium, 52g carbohydrate (33g sugars, 3g fiber), 9g protein.
Originally published as Spiced Apricot Baked Oatmeal in Healthy Cooking Annual Recipes 2017
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