I first ate baked oatmeal at a friend's house while in college... I remember it was super sweet. So I was hesitant to make it myself now, thinking, "I don't know if I can handle something that sweet in the morning for several days in a row." But I decided to give it a whirl. Here is the recipe I followed.
First, I realized that I didn't want to use the last cup of my precious coconut oil in this recipe, since I didn't know how it was going to turn out. So, I substituted with butter, as the recipe says you can do. Later, I figured that substituting applesauce would probably be both the healthiest and cheapest option. I'll have to remember that for next time.
Second, after mixing several of the ingredients, I realized that I only had 3 and 1/2 cups of oats. So, I substituted whole wheat flour for the last 2 and 1/2 cups, for a total of 6 cups. I figured this might make the results more cake-like, but that it would still be okay. That was exactly the case.
Lastly, I was tempted to reduce the amount of sugar, but being the first time I was making the recipe, I decided to follow as closely as possible (aside from the prior two substitutions). 1 and 1/2 cups of sugar seemed like a lot to me! I have a hard time eating oatmeal without some brown sugar or something, but I still try to avoid giving sugar to my daughter. She usually has plain oatmeal with unsweetened applesauce for breakfast. So I've felt a little guilty these past two days while she's eaten baked oatmeal for breakfast with me... maybe I'll try to make half of the recipe without sugar next time and see if she'll eat it that way.
Overall, I've really been liking the baked oatmeal. It is so convenient to have breakfast all ready in the morning - just pour some milk over it and eat up!
My conclusion: I will probably make it again for my husband and me. It is a nice (but yet still similar) alternative to granola. As for my daughter, I will probably stick with plain oatmeal and unsweetened applesauce as usual. And if I am truly feeling frugal and healthy - I should stick to that for myself, as well! :)
Guess what... I realized when I was finished that I had another canister of oatmeal in the other closet!
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2 comments:
Hah! I did that same thing the other day with flour...I was full-on into a recipe and had less than 1/2 the flour I needed, so I used whole wheat flour for the rest. Then 10 minutes later, I found a new, full bag of flour on a top shelf. Oops!
I made the baked oatmeal this morning using unsweetened applesauce and 1/2 of the sugar. It was still super sweet for my taste, but very good. I usually do plain oatmeal with raisins in the morning, and added raisins to the baked oatmeal, so maybe that's why it was still too sweet for me? The raisins always add a lot of sweetness.
I'm glad I made it with applesauce first...I don't know what I'm missing with the butter. :) The crispy edges almost tasted like an oatmeal cookie. I'm going to experiment next time with NO sugar, then add agave nectar or something with the milk when I serve it. Especially since I'm used to not used to my oatmeal being sweetened as it is.
Katie-
Ooh, thanks, that helps to know how it turned out when you modified things that way with the oatmeal! I will for sure have to try unsweetened applesauce and less-to-none sugar next time.
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