March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.
This perfect make-ahead breakfast is great on its own or served like cereal. My favorite way to enjoy baked oatmeal is topped with a splash of cold milk, a sprinkle of brown sugar and fresh berries.
1½ cups quick cooking oats
¼ cup packed brown sugar
½ teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
½ cup plus 1 tablespoon milk
⅓ cup maple syrup
1 tablespoon melted butter
- Preheat the oven to 350°F.
- In a large bowl, mix together the quick cooking oats, brown sugar, cinnamon, baking powder and salt. Mix until well combined and set aside.
- In a separate bowl, beat the egg. Whisk in milk, maple syrup and melted butter. Pour the wet ingredients into the oat bowl and stir to combine.
- Lightly spray an 8-by-8-inch glass baking dish (or comparable dish) with cooking spray and pour the oatmeal mixture in.
- Bake for 30 minutes until set and golden brown.
- Enjoy as is or serve with more milk, brown sugar, fruit and chopped nuts.
- For those with allergy concerns, this recipe can be made egg-free and dairy-free. Substitute almond milk for dairy milk. Instead of egg, substitute: 2 tablespoons ground flaxseed meal combined with 4 tablespoons water until a gel forms. Add half of a mashed banana for extra moisture. Add in the flaxseed mixture and ½ mashed banana with the liquids, mix and bake as directed.
Serving size: ½ cup
Calories: 194; Total fat: 4g; Saturated fat: 2g; Cholesterol: 37mg; Sodium: 206mg; Carbohydrates: 36g; Fiber: 2g; Sugars: 22g; Protein: 5g; Potassium: 169mg; Phosphorus: 148mg