1/2 C applesauce, unsweetened (may substitute oil if no applesauce)
1/2 C oil
1/2 C brown sugar
3 eggs
1 Tb baking powder
1 1/2 tsp salt (1 tsp will work if wanting to cut back)
6 C quick oats
2 C milk (may substitute with milk powder/water or water if unable to have dairy)
cinnamon/sugar
-Mix applesauce, oil and br sugar.
-Mix eggs in 'til well blended.
-Sprinkle over bk powder and mix with fork or whisk until no lumps remain.
-Stir in oats, then milk until blended.
-Pour into buttered 9x13 pan.
-Sprinkle with cinnamon/sugar. ( I use a shaker and shake 'til the top is covered).
-Bake at 350 for ~30-35 minutes, til golden, lightly browned.
-Serve warm and top with fruit (canned peaches are sooo yummy) and yogurt (homemade plain is the way we role) or milk, and sprinkle with a little bit more cinnamon/sugar, honey or maple syrup as desired.
Y: This would depend on your family appetite:)...it usually lasts our family of 3 three breakfasts. Cover and refrigerate between servings.
After much trial and error using three different starter baked oatmeal recipes, I'm sticking with this one. We love it. The base is from my friend Auntie J in Guinea. Interestingly, Africa is where we first had baked oatmeal. It is such a filling, fiber and protein-rich breakfast. I've seen many variations now of sugar/oil content. I appreciate using the applesauce in place of the original 1C oil called for and leaving the sugar low. I prefer it less sweet and enjoy just sprinkling a little sugar on top if needed. Hope you enjoy!!
Just in case...I took all other baked oatmeal recipes off the blog as this has proved to be our favorite by far!
