Guest guest Posted August 2, 2006 Report Share Posted August 2, 2006 This sounds great! One question: how sweet does it taste? Do you think it would be possible to cut out the sugar and have it still taste okay? Thanks! > > Baked Oatmeal > > Ingredients > > 6 cups rolled oats > 2 cups milk (I have use vanilla soy before) > 4 eggs (or 1 cup egg sub) > 2 cups chopped dried fruit or 3 cups fresh or frozen fruit > 1 cup sugar > 1 cup apple sauce > 1 cup flax seed (optional) > 1 cup chopped nuts (optional) > 4 tsp. vanilla > 3 Tbsp. cinnamon > > Instructions > > Preheat oven to 350. Combine all ingredients and mix together. Pour into > a 13X9 glass baking dish that has been lined with parchment paper. Bake > for about an hour. Or until golden browned and firm. Turn out on to a > cutting board and cut into 16 pieces. > > I also like to substitute a can of pumpkin for the fruits and pumpkin > pie spice for the cinnamon. > > Makes 16 servings > > > > > On Behalf Of czoghi > Wednesday, August 02, 2006 9:36 AM > > What did you have for breakfast today? > > I could use some breakfast ideas. My stomach can't take processed soy > stuff, but everything else is fine. > > I had cottage cheese, 2 plums and 1/2 cup oats w. 1 tsp. smart > balance spread. > > I LOVE oatmeal!! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2006 Report Share Posted August 2, 2006 It isn't overly sweet. You could cut the sugar if you wanted to. But it really isn't that much sugar when you divide it across 16 servings. But definitely adjust to taste. AM On Behalf Of czoghi Wednesday, August 02, 2006 12:34 PM Re: Baked oatmeal recipe... This sounds great! One question: how sweet does it taste? Do you think it would be possible to cut out the sugar and have it still taste okay? Thanks! > > Baked Oatmeal > > Ingredients > > 6 cups rolled oats > 2 cups milk (I have use vanilla soy before) > 4 eggs (or 1 cup egg sub) > 2 cups chopped dried fruit or 3 cups fresh or frozen fruit > 1 cup sugar > 1 cup apple sauce > 1 cup flax seed (optional) > 1 cup chopped nuts (optional) > 4 tsp. vanilla > 3 Tbsp. cinnamon > > Instructions > > Preheat oven to 350. Combine all ingredients and mix together. Pour into > a 13X9 glass baking dish that has been lined with parchment paper. Bake > for about an hour. Or until golden browned and firm. Turn out on to a > cutting board and cut into 16 pieces. > > I also like to substitute a can of pumpkin for the fruits and pumpkin > pie spice for the cinnamon. > > Makes 16 servings > > > > @ <%40> > [@ <%40> ] On Behalf Of czoghi > Wednesday, August 02, 2006 9:36 AM > @ <%40> > What did you have for breakfast today? > > I could use some breakfast ideas. My stomach can't take processed soy > stuff, but everything else is fine. > > I had cottage cheese, 2 plums and 1/2 cup oats w. 1 tsp. smart > balance spread. > > I LOVE oatmeal!! > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 Are the flax seeds ground (assuming you use them)? Annice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 3, 2006 Report Share Posted August 3, 2006 I use whole flax seeds. I imagine you could use ground flax seeds. AM On Behalf Of Annice Grinberg Thursday, August 03, 2006 9:02 AM Re: Baked oatmeal recipe... Are the flax seeds ground (assuming you use them)? Annice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 OK - a quick calculation (assuming partly skimmed milk, raisins, walnuts and a middle-of- the-road applesauce) brings a square of this oatmeal bake to a bit under 250 calories with 30 g. fat. I'd figure that would make a pretty small breakfast and higher in fat than I like to have for my own low-fat regime. Btw, flax seeds are better ground than left whole - they're more easily digested and therefore of greater nutritional value. See below: " The oil from flaxseeds is highly unsaturated, thus will be easily damaged upon exposure to light, heat or oxygen. On the other hand, the whole seeds are protected by a hard outer coat and will last for many months in your pantry. Unfortunately, because the seeds are so small, they generally enter the gastro-intestinal system intact, and leave little worse for the wear. To enhance the digestibility of flax seeds simply grind them in a blender or a coffee grinder. " From http://www.vegfamily.com/vegan-children/flax.htm A note - I'd think that if you put some ground flax seeds in this oatmeal bake you wouldn't need the eggs at all - saving yourself some unnecessary fat /cholesterol. Best, Pat Quote Link to comment Share on other sites More sharing options...
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