Special Occasion Baked Oatmeal
Prep Time
Cook time
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This Special Occasion Baked Oatmeal makes the best weekend breakfast! Since it's a THM Crossover which combines carbs and fats, it's great for filling up children and other folks with fast metabolisms. If you're still in weight loss mode, enjoy it once in awhile as a treat. Great for serving to company! Sweeten this baked oatmeal to taste with your favorite locally-sourced low-glycemic sweetener and you have a no special ingredients recipe!
Author: Briana Thomas
Recipe type: Breakfast
Cuisine: THM Crossover
Serves: 12
Ingredients
- 6 cups old-fashioned oats (use gluten-free if necessary)
- 2 tablespoons THM Super Sweet Blend (or more, to taste)
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 ¼ teaspoons salt
- -
- 1 ½ cups water
- 1 cup unsweetened almond or cashew milk
- ½ cup salted butter (melted)
- 4 eggs
- 2 teaspoons molasses
Instructions
- Whisk the dry ingredients.
- Add the wet ingredients and mix well.
- Spread evenly into a greased 9” x 13” baking pan and bake (uncovered) at 350* for 40 minutes or until set. Enjoy warm with toppings of choice.
- This baked oatmeal is okay reheated but is best fresh. It tends to dry out after a few days in the fridge, more so than a low-fat baked oatmeal does. It’s best warm.
- SUGGESTED TOPPINGS: Unsweetened almond or cashew milk, sugar-free maple syrup, THM Super Sweet Blend or Gentle Sweet for additional sweetness, berries or chopped fruit, stevia-sweetened Greek yogurt, natural peanut butter
Notes
-Molasses is approved on the THM plan in small amounts (up to ¼ teaspoon per serving) for flavor.
-The sweetness in this recipe is balanced (to my taste) but not overly sweet. You may wish to add more sweetener if not topping with sweet toppings like sugar-free syrup.
-This baked oatmeal is a blank canvas! Try topping it with berries, chopped fruit, or sugar-free chocolate chips before baking, or stir some maple extract into the batter.
-You could try mixing this up the night before, refrigerating, and baking fresh in the morning. I do this with a lot of my other baked oatmeal recipes but haven’t tried it with this one, so I’d love to hear how it works out if you try it!
-Nutrition and allergy information calculated for baked oatmeal only, not toppings.
ALLERGY INFO:
-Gluten free: use gluten-free ingredients
-Dairy free: use a DF butter-flavored coconut oil like Nutiva brand in place of the butter
-Nut free: use carton unsweetened coconut milk in place of the nut milk (most people with tree nut allergies can have coconut products, but confirm with your doctor first). You could also try using more water in place of the nut milk, but the baked oatmeal might not have as much flavor.
-The sweetness in this recipe is balanced (to my taste) but not overly sweet. You may wish to add more sweetener if not topping with sweet toppings like sugar-free syrup.
-This baked oatmeal is a blank canvas! Try topping it with berries, chopped fruit, or sugar-free chocolate chips before baking, or stir some maple extract into the batter.
-You could try mixing this up the night before, refrigerating, and baking fresh in the morning. I do this with a lot of my other baked oatmeal recipes but haven’t tried it with this one, so I’d love to hear how it works out if you try it!
-Nutrition and allergy information calculated for baked oatmeal only, not toppings.
ALLERGY INFO:
-Gluten free: use gluten-free ingredients
-Dairy free: use a DF butter-flavored coconut oil like Nutiva brand in place of the butter
-Nut free: use carton unsweetened coconut milk in place of the nut milk (most people with tree nut allergies can have coconut products, but confirm with your doctor first). You could also try using more water in place of the nut milk, but the baked oatmeal might not have as much flavor.
Calories: 248 Fat: 12 grams Carbohydrates: 24 grams net carbs (minus fiber and sugar alcohols) Protein: 7 grams
Recipe by Briana Thomas at https://www.briana-thomas.com/special-occasion-baked-oatmeal/