Baked Oatmeal with Raisins and Nuts

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When I was growing up, no matter how busy we were, my mother always put a healthy breakfast on the table. Some days it was Cream of Wheat with butter and cinnamon, some days it would be scrambled eggs and toast, oatmeal – or if we were really in luck, it was French Toast with powdered sugar and lemon.
Baked Oatmeal with Nuts and Raisins

Baked Oatmeal with Nuts and Raisins

Mom’s example stuck with me over the years, and to this day, breakfast is my favorite meal of the day.

Baked Oatmeal
Baked Oatmeal
Tops on my breakfast list is this creamy baked oatmeal recipe filled with sweet raisins and walnuts. I’ll often add whatever fruit is in season just to shake things up a bit, then sprinkle a little honey and cinnamon on top for a real treat.
Baked Oatmeal with Raisins, Apples and Nuts

Baked Oatmeal with Raisins, Apples and Nuts

Healthy cooking tip . . . To save time in the morning, place dry ingredients like oats, cinnamon and nuts in a sealed container. When it comes time to make this easy oatmeal, you can toss in some fruit and milk, then allow it to bake in the oven while you’re getting the family ready for the day. Happy cooking!

Baked Oatmeal with Raisins and Nuts
 
Ingredients
  • ⅓ cup raisins
  • ⅓ cup walnut pieces
  • 2 tablespoons flax seed meal
  • 1 teaspoon cinnamon
  • 1 cup apple, finely chopped
  • 2 cups almond milk, or low fat milk
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ⅔ cup oat bran, or 1 cup oatmeal
Instructions
  1. 1. Preheat oven to 375 degrees.
  2. 2. Combine ingredients in a square baking dish and bake for 20 - 25 minutes, covered. Stir occasionally.
Nutrition Information
Serving size: 4

Nutrition Per Serving Calories: 252, Weight Watchers PointsPlus 7 Total Fat: 9.82g Cholesterol: 4mg Sodium: 66mg Total Carbs: 39.81g Dietary Fiber: 5.94g Sugars: 16.84g Protein: 9.68g The statements made here are strictly my opinion and are not meant to replace medical advice from your physician. Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.

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Comments

  1. says

    Believe it or not I had no idea oatmeal could be baked!! What a great idea. My mom was just like yours, cream of wheat and oatmeal were winter month favorites! French toast was a Sunday special in our house :)

  2. says

    This sounds like the perfect recipe for all of those fall apples that I plan on picking next weekend. I wonder if this would be good the next day? I would love to make a batch then take a serving to work to reheat in the microwave.

    • says

      This recipe serves 4, but there are only two of us in the house, so I put the rest in a container and reheated it at work the next day. All I needed to do was a little water and stir it up.

  3. says

    I did not grow up with oatmeal for breakfast and recently I was thinking of preparing some. Your baked version sounds delicious and nutritious! I do have all the ingredients in my pantry and fridge. Will give it a try.

  4. Linda says

    I only now one way to make an oatmeal. I didn’t realized that there are other delicious ways to make it. It looks delicious and I am excited to try this out.

  5. says

    I made a very similar recipe to this the other day, but used quinoa. I had never made a “Sweet” quinoa dish, so it was sort of a failure. I think I just wasn’t used to cooking with milk…if that makes sense (it curdles easily). Either way, I’ll try it again, and I know it’s much easier with oats (my favorite winter breakfast).

    • says

      I’ve seen several recipes for quinoa porridge for breakfast, but haven’t tried it yet. I’ll make a point to give it a try. I like that it provides such a generous portion of protein. Enjoy your weekend!

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