Baked Oatmeal to Go

I'm not sure what you have been seeing on your facebook news feed, but I have been inundated with food videos.  On Saturday I finally got into my kitchen to test drive some of the new recipes.  I made homemade hot chocolate from Anna Olson, peanut butter banana chocolate chip muffins, farmer's casserole, and this baked oatmeal to go.  This one comes from Tip Hero and I thought it would be great for a pre-run breakfast or for a mid-morning snack.  I doubled the recipe and have them stored in the freezer.  

You can put whatever toppings on that you like.  I chose blueberries and toasted almonds.

The name of this recipe really does speak for itself.  You are eating oatmeal.

I doubled the recipe, so all of my photos will have more than the original recipe.  Mix together 2 eggs and 1 cup packed brown sugar.  Whisk until well-combined.  You will notice the colour changes.

If you need to make this gluten-free, be sure to use certified gluten-free oats and pure vanilla.  If you need to avoid milk, you can use soy milk.

Add 3/4 cup unsweetened applesauce

Add 1 1/2 cups whole milk (I used homogenized)

Add 2 tsp vanilla extract

Add 1/2 tsp. salt

Add 1 Tb. ground cinnamon and stir to combine

Add 3 cups old fashioned rolled oats

Add 2 tsp. baking powder

Stir well.  Let sit for about 30 minutes to allow the oatmeal to absorb most of the liquid.

This is what it looked like after about 30 minutes

Fill muffin cups

Put on desired toppings

Bake in a 350 degree oven for 30 minutes or until firm and browned on top.  Mine took about 35-40 minutes, but do check after 30.

Enjoy!

Ingredients

2 eggs

1 cup packed brown sugar

3/4 cup unsweetened applesauce

1 1/2 cups whole milk

2 tsp. vanilla

1/2 tsp. salt

1 Tb. ground cinnamon

3 cups old fashioned rolled oats

2 tsp. baking powder

Suggested toppings:  blueberries, pumpkin seeds, flax seeds, chocolate chips, toasted nuts, dried fruit, etc.