I have died and gone to Heaven, this stuff is SO good - and besides the amounts of brown sugar, isn't too bad for you! You can do a search for them under Weight Watchers baked oatmeal and they usually come up as 8 servings for 6 WW points. Not QUITE as healthy if you eat 3 servings...
I actually have become an addict of Lynn's Kitchen's baked oatmeal variations. We have made the Pumpkin Baked Oatmeal many, many times and seriously, still am in love. The canned pumpkin just gives it this perfect sweetness that makes me smile.
Until I met her Coconut Oatmeal, and I debated breaking up with Pumpkin. But hey, a girl can have two besties.
UNTIL..... I saw her recipe for Peach/Blueberry and decided to jump right in with our glorious bounty of fresh fruits and fashion a love after my own heart... I am usually a cook from recipe girl but decided to go at it on my own with a few tweeks and man, was it good!
The ingredients:
(pardon the olive oil hanging out in back, should have moved that)
3 cups quick cooking oats
1/2 cup brown sugar
3/4 cup almond milk (or regular if you can tolerate it! Liv and me, not so much)
1/2 cup yogurt (vanilla or plain would work)
2 T melted butter
2 eggs
2 tsp baking powder
1/2 tsp salt
2 tsp coconut flavoring (I am a cocoNUT. You could use vanilla)
1/2 tsp cinnamon
2 fresh peaches, cut in chunks (or 1 can drained, if not in season)
3/4 cup frozen or fresh blueberries
* more brown sugar to sprinkle on top; around 1/4 cup
**Melt the butter and mix in all ingredients and spread in greased 9X13 pan. I don't grease my pan because I am in love with Pampered Chef products and their perfect baking results.
** Top oatmeal with the extra brown sugar and bake at 350 degrees for 20 minutes.
It is the bomb, I tell you. My 9X13 pan is already 3/4 empty and it has only been myself and two hungry Littles digging into it. Olivia usually has about 3 bowls full of my baked oatmeal when I make it! I usually have one bowl. And maybe one (or two) later.... it really warms up great, even the next day. Just ask my sitter who likes to 'make sure Olivia's tastes ok' when I send it with her lunch the next day, if it lasts that long!!!
I actually have become an addict of Lynn's Kitchen's baked oatmeal variations. We have made the Pumpkin Baked Oatmeal many, many times and seriously, still am in love. The canned pumpkin just gives it this perfect sweetness that makes me smile.
Until I met her Coconut Oatmeal, and I debated breaking up with Pumpkin. But hey, a girl can have two besties.
UNTIL..... I saw her recipe for Peach/Blueberry and decided to jump right in with our glorious bounty of fresh fruits and fashion a love after my own heart... I am usually a cook from recipe girl but decided to go at it on my own with a few tweeks and man, was it good!
The ingredients:
(pardon the olive oil hanging out in back, should have moved that)
Blueberry/Peach Oatmeal
3 cups quick cooking oats
1/2 cup brown sugar
3/4 cup almond milk (or regular if you can tolerate it! Liv and me, not so much)
1/2 cup yogurt (vanilla or plain would work)
2 T melted butter
2 eggs
2 tsp baking powder
1/2 tsp salt
2 tsp coconut flavoring (I am a cocoNUT. You could use vanilla)
1/2 tsp cinnamon
2 fresh peaches, cut in chunks (or 1 can drained, if not in season)
3/4 cup frozen or fresh blueberries
* more brown sugar to sprinkle on top; around 1/4 cup
**Melt the butter and mix in all ingredients and spread in greased 9X13 pan. I don't grease my pan because I am in love with Pampered Chef products and their perfect baking results.
** Top oatmeal with the extra brown sugar and bake at 350 degrees for 20 minutes.
It is the bomb, I tell you. My 9X13 pan is already 3/4 empty and it has only been myself and two hungry Littles digging into it. Olivia usually has about 3 bowls full of my baked oatmeal when I make it! I usually have one bowl. And maybe one (or two) later.... it really warms up great, even the next day. Just ask my sitter who likes to 'make sure Olivia's tastes ok' when I send it with her lunch the next day, if it lasts that long!!!
