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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.
I served this baked oatmeal when my family visited Ryan and me last September. I have lots of THM E (low fat) baked oatmeal recipes that I absolutely love, but this crossover version is much closer to the baked oatmeal recipe my mom always made when I was growing up. The fats from the butter and eggs give the baked oatmeal a great texture and rich flavor that you can’t quite achieve with egg whites and applesauce. 😉 If you’re having company and need something to feed them for breakfast, here’s your recipe. It tastes completely normal!
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Sweeten this baked oatmeal to taste with your favorite locally-sourced low-glycemic sweetener in place of the THM Super Sweet Blend and you have a no special ingredients recipe! 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.
MOLASSES
Molasses is approved on the THM plan in small amounts (up to ¼ teaspoon per serving) for flavor. I used it in this recipe along with THM Super Sweet Blend to mimic that brown sugar flavor that tastes so good in baked oatmeal! I prefer Grandma’s molasses from Walmart or my local grocery store because it tastes good and it’s what my mom always used. I believe blackstrap molasses is preferred because it contains more nutrients, but as I said the other week in my new Pecan Pie in a Bowl recipe, blackstrap molasses smells (and dare I say tastes?) like a tarry ointment we used on our horses when they got thrush in their feet and the nutritional info really isn’t that much different from Grandma’s molasses. 😛 In such small quantities, I personally don’t think it’s going to make much difference nutritionally. Use blackstrap if you prefer.
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. Baked oatmeal is a vehicle to soak things up, so check out the topping suggestions in the recipe below. I topped mine with some unsweetened almond milk, sugar-free syrup, and fresh mango.
If you’re anticipating a relaxing Saturday morning or want something special for breakfast before church on Sunday, you could try mixing this up the night before, refrigerating it, and baking it 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!
Coming up next:
A soft-serve eggnog ice cream recipe that is basically my family’s Christmas Eve tradition of eggnog made with vanilla ice cream and brown sugar come to life in THM form! I know it’s terribly out of season, but I’m super excited about this one. Also, my own homemade Ranch dressing recipe. Yeah, these recipes are kind of all over the place, but variety is the spice of life. 😛 SIGN UP for my email newsletter if you want to be sure to see these recipes!
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STARTING THM
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MY RECIPE INDEX
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RECIPE INDEX BY FUEL TYPE/ALLERGY/THEME
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BLUEBERRY BAKED OATMEAL (THM E)
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APPLE PIE BAKED OATMEAL (THM E)
- 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
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- 1 ½ cups water
- 1 cup unsweetened almond or cashew milk
- ½ cup salted butter (melted)
- 4 eggs
- 2 teaspoons molasses
- 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
-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.
You can pin this recipe here:
would it help the drying out if it were frozen in individual servings to pull out as needed?
I’m not sure! Worth a try!
This sounds yummy. Since you had peanut butter as a suggested topping, I wonder if mixing in a little peanut powder to the mix would work?
You’re welcome to try! Peanut flour is a flour and will soak up moisture, though, so you may need to compensate by adding more liquid to the recipe. I would personally just stick to adding my peanut butter on top. 🙂 (You could make peanut butter out of peanut flour by adding water to the right consistency, salt, sweetener, and maybe some cinnamon and vanilla, if you want to go easy on added fat/calories.)