Baked oatmeal reminds me of college. Those mornings when I had a few minutes to hit up the hippie dippy vegan-friendly eatery on campus for their beloved brunch, I would make beeline for one of their giant portions of aromatic cinnamon-sprinkled carby goodness.
Being home in Florida I no longer have access to those bowls of manna, so I recreated their baked oatmeal with a protein-packed twist. It’s lower in carbs with a creamier, richer mouth feel and an added touch of vanilla to kick up the flavor and make you feel like you’re eating dessert for breakfast. Isn’t that why people eat breakfast in the first place?!
With eggs, sliced almonds, and blended up cottage cheese (shh! you’ll never know it’s in there) this meal will stick with you longer than the couple of hours that oats and sugar would take to digest and leave you ravenous before noon. My favorite way to eat this oatmeal is cold, in bar form, driving to class or munching the first few minutes of lecture.
Healthier Baked Oatmeal
Makes 6-8 servings
1 1/3 cup sliced almonds
1 cup quick oats (gluten-free if necessary)
1/4 + 1/8 teaspoon sea salt
1/8 + 1/16 teaspoon pure stevia extract (NuNaturals brand preferred)
1/2 cup erythritol
1 teaspoon baking powder
2 teaspoons cinnamon
Big pinch nutmeg
1/2 cup heavy cream
1/4 cup water
1 cup full fat (4%) cottage cheese
2 large eggs
1 Tablespoon vanilla
1/2 teaspoon blackstrap molasses
1/2 cup-1 cup fresh raspberries (optional)
Add 1/3 cup slivered almonds to a food processor. Pulse 10 times, or until the flakes are chopped up into oat-sized pieces. Add mixing bowl. Put the rest of the almonds into the food processor and grind them up until they have the consistency of a coarse meal. Add the remaining dry ingredients to the mixing bowl except the erythritol. To your food processor bowl (no need to clean it!) add the wet ingredients and erythritol. Process for 1-2 minutes until smooth. Stir wet ingredients into dry ingredients and let sit for 1 hour, or overnight. Butter an 8 by 8″ glass dish and line the bottom with a cut square of parchment paper. Bake 45-55 minutes at 350 degrees Fahrenheit. Let cool for 1 hour and serve. Once cooled, wrap uneaten servings in plastic wrap and store in fridge. Reheat individual servings if you like, or enjoy them cold as a breakfast bars!
13 g net carbs, 281 calories per 1/6 of a recipe (no raspberries)
10 g net carbs, 211 calories per 1/8 of a recipe (no raspberries)
For this recipe you need to measure out your stevia into tiny portions. The reason for the funky small measurements is that I try to use just the right amount of stevia in each recipe to get the finished treat as sweet as possible without any aftertaste. It’s all for you guys! These mini measuring spoons
from ebay are my current secret weapon in my baking arsenal. You can label the bottom of each spoon with a sharpie to keep track of which spoon goes with which fractional measurement.
Keepin’ this post short and sweet since my life has currently been overtaken by organic chemistry! In an effort to post more, I’m ditching my perfectionistic tendencies and going to be throwing up more condensed posts. Comments are open and unmoderated again so you guys can share your knowledge freely here. I appreciate your continued support!