I recently worked with a nutritionist and have discovered better ways to prepare tasty, yet nourishing foods. One of the recipes I am addicted to. Not only is it nutritious, flavorful, but keeps me regular and makes for an easy breakfast when I have an early morning. Make a batch and then have it throughout the week. I eat it with some mixed berries and a glass of milk.
Apricot Baked Oatmeal
from Best Body Cookbook & Meal Plan, Sohailla Digsby, RDN, LD & Kim Beavers, MS, RDN, LD, CDE
Canola oil cooking spray
2 ½ cups dry rolled oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 ¾ cups milk
2 large bananas, mashed
¾ cup nonfat, plain Greek yogurt
3 tablespoons chia seeds
¾ teaspoon almond extract (I use vanilla extract)
10 dried apricot halves, chopped
½ cup slivered almonds
- Preheat oven to 350 F. Spray a 8×8 inch pan with cooking spray and set aside.
- In a Large bowl, whisk together the oats, baking powder and cinnamon.
- In a medium bowl, combine the milk, banana, eggs, yogurt, chia seeds and extract. Stir to combine.
- Add milk mixture to the oats and stir until thoroughly combined.
- Fold in apricots.
- Pour the mixture into the prepared dish and bake for 10 minutes.
- Add almonds, stir and bake for 30-35 additional minutes until done.
- Allow it to cool before cutting into 12 pieces.
Yield: 6 servings (2 pcs/serving)
Calories 330, Fat 11 g, Cholesterol 65 mg, Sodium 170 mg, Carbohydrate 45 gm, Fiber 8 g, Protein 15 g