Baked Oatmeal

[recipelover]

Just copying in a recipe that was posted:

[from angier73] This is a great recipe I got from Cooking Light. I tried it last night with chopped hazelnuts I got from the store so I could skip the first two steps to make it easier and save myself some time. I also substituted with steel cut oats and Splenda brown sugar. I simmered for about 10 minutes instead of 5 to soften the oats even more.

Oatmeal with Apples, Hazelnuts, and Flaxseed, P2
from Melissa B. Williams, Cooking Light, MAY 2005

If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.

1/4 cup hazelnuts
3 cups fat-free milk
1 1/2 cups regular oats
1 1/2 cups diced Granny Smith apple (about 1 medium)
1/3 cup ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons slivered almonds

Preheat oven to 350°.
Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.

Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Yield: 6 servings (serving size: 2/3 cup)

NUTRITION PER SERVING
CALORIES 258(29% from fat); FAT 8.4g (sat 0.9g,mono 4.1g,poly 2.9g); PROTEIN 9.8g; CHOLESTEROL 2mg; CALCIUM 203mg; SODIUM 156mg; FIBER 6g; IRON 1.9mg; CARBOHYDRATE 36.3g

[casabella]

Can you describe the texture of baked oatmeal...I'm trying to picture it, but I can't.

I would liken it more to bread pudding than a cake/quick bread- at least that is how mine came out. I tweaked the recipe to make it a little more sweet and used it as a dessert rather than a breakfast choice. I adore bread pudding and thought this was a fantastic treat.

Here is the recipe I ended up with once I added my variations:

BAKED OATMEAL DESSERT

2 cup uncooked oatmeal
1 1/2 tsp baking powder
1/2 tsp salt
1 cup fat-free skim milk
1/2 cup Egg Beaters
1/2 cup unsweetened applesauce
1/4 cup Splenda (may decrease Splenda and increase SF maple syrup)
2-3 squirts SF maple syrup (depends on how sweet you like it!)
2 tsp vanilla extract
1 1/2 Tbs ground cinnamon

Combine wet ingredients, then add dry ingredients. Bake in sprayed 8" square pan at 350 for around 40 minutes. Test doneness by sticking knife in middle- should come out clean. Store in refrigerator. For leftovers, pour enough skim milk to moisten and warm in micro.

[PismoKaren]

{Bump}

[Happily Losing]

Hi,

I'm new to the message boards on this site but I am not knew to South Beach. My husband & I have been on SB since June 27, 2005 and have been very successful. We both have lost between 22 - 24 pounds and have truely adapted this as a change of life. To me variety keeps us going so I'm forever looking for and trying new receipes. I found this site online yesterday and made the Baked Oatmeal recipe. It is delicious and I highly recommend it. I made mine with an apple instead of the applesauce. We both enjoyed it this morning with a little bit of sugar free maple syrup...........mmmmmmmmmmmm it was good!

"Happily Losing!"
Faith

[Phatty Duke]

Happily...I'm wondering which recipe you made since there are quite a few on this thread? Thanks.

[butters]

bump

[pmad]

question - I don't have any powdered milk, is there any substitution on the breakfast cookie?

[Theflyingturtle]

Hi all,

I was on Weight Watchers for several years before finding the beach. Their core plan is very similar to P2. One of the staples for breakfast on that diet is baked oatmeal. I'm at the very start of P2, so I'll wait a while before having this, but I thought I'd share some of the recipes I've collected. Some conversions will need to be made for SBD, and certainly additional grains could be added, but these have potential and I haven't found any other recipes for them on this board.

Baked Oatmeal
Ingredients
2 1/2 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1 Tbsp ground cinnamon
1 cup fat-free skim milk
2 large egg(s)
1/2 cup unsweetened applesauce
1 tsp imitation vanilla extract, no alcohol
Instructions
Preheat oven to 350 degrees. I use a 12-inch cast iron skillet and preheat it in
the oven. You can also use a stoneware deep dish baker.
In a medium bowl, mix the dry ingredients.
In another bowl, mix the wet ingredients making sure they are fully mixed.
Combine the wet and dry ingredients together, mixing well, and pour batter into pan.
Bake for 40-45 minutes, or until golden brown. Test center by inserting a knife and if it comes out clean, the Baked Oatmeal is done.

I just made these except I used a pyrex dish--- hope it doesn't all fall apart when I cut--- anyway--
what is the serving size of this if anyone knows They smell AMAZING!

[kjj3kids]

I made the Oatmeal custard and used 2 c. blueberries. Very good! (Posted earlier by recipelover for original poster Tennie.)

[JaimeP]

I would really like to make some of these, but I too would like to know the correct serving size. Thanks.

[nygirl22]

This recipe sounds really good. I plan to try it sometime, although I might halve the recipe or something. If anyone tries it, let me know.

I got it from here: http://www.southbeachcenturyclub.com/recipe.php?id=237

Grilled Oatmeal -- Phase 2
- 3 c. water
- 1 c. skim milk
- 2-3 T. splenda
- 1-1/2 c. steel cut oats

- 1 T. smart balance
- 1 T. canola oil

In large saucepan, put water, milk, and splenda. Bring to a boil and stir in oats. Reduce heat to low and simmer 20 minutes, stirring constantly, until very thick. Spoon into a PAM-sprayed 7x11-pan and cool to room temperature. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Use a sharp knife and spatula to cut 8 triangles. In a skillet, place smart balance and oil. On medium heat, cook the oatmeal triangles to brown each side, about 2 minutes per side, being careful not to burn. Serve with favorite oatmeal toppings: sugar-free syrup or fruit compote or whipped cream.

[kjj3kids]

nygirl - I have made this and really like it. As a matter of fact, I was just thinking of making it soon. It does make a lot so I freeze it in individual portions. It re-heats well. I wasn't sure about making this as there was the extra step of frying it. It turned out that I really liked how it crisps the outside up - something a little different and it really doesn't take that much extra time. See my post on page 2 of this thread:
http://www.southbeach-diet-plan.com/for ... c&start=15

[nygirl22]

Oh! It's the same recipe from the same source. I didn't see it when I searched before but I'm glad you liked it. Now I REALLY am going to try it SOON. DH will probably like it too.

So you freeze it after refrigerating and cutting and then fry it later?

Thanks for letting me know!

[kjj3kids]

nygirl - I froze it after refrigerating then frying and cooling off. I had cut it in squares, not triangles as it never got real firm and was hard to cut without falling apart.

[nygirl22]

nygirl - I froze it after refrigerating then frying and cooling off. I had cut it in squares, not triangles as it never got real firm and was hard to cut without falling apart.

Ahh. Mine too. I pm'd you.

Ya know, sometimes when I make steel cut oats ahead of time - they do get really firm - I think using less liquid and really boiling it 'till it's very firm - then cooling - then refrigerating -- will do the trick to make it very firm. B/c sometimes I have to add lotsa milk and mash it with a fork to get it to be soft like oatmeal. I might try that some time. Plus mine didn't get brown and crispy.. not sure why.