Maple-Baked Oatmeal
Serve this perfect weekend breakfast with milk and maple syrup. Instead of almonds, you can use dried cranberries, dried blueberries or raisins.
Servings: 4
Ingredients:
Maple-Baked Oatmeal
Photography by David Scott
| Nutritional Info | |
| Per serving: about | - |
| cal | 309 |
| pro | 13 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 46 g |
| fibre | 4 g |
| chol | 14 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 24% |
| iron | 16% |
| vit A | 9% |
| vit C | 2% |
| folate | 10% |
-
1-1/2 cups (375 mL) large-flake rolled oats
1/4 cup (50 mL) sliced almonds
2 tbsp (25 mL) packed maple sugar or brown sugar
2 tbsp (25 mL) maple syrup
Pinch salt
3 cups (750 mL) milk
Ground cinnamon
Preparation:
In greased 8-inch (2 L) square glass baking dish, combine oats, almonds, sugar, maple syrup and salt, and stir in milk.
Bake in 350°F (180°C) oven until oats are softened and milk is absorbed, about 40 minutes. Sprinkle with cinnamon to taste. Serve hot.
Bake in 350°F (180°C) oven until oats are softened and milk is absorbed, about 40 minutes. Sprinkle with cinnamon to taste. Serve hot.
Additional Information
- Breakfast for learning tip:
For large groups or class breakfasts, multiply this recipe by six, divide between two greased 13- x 9-inch (3 L) glass baking dishes and bake for 50 minutes.
Makes 24 servings.
Source
Canadian Living Magazine: October 2006
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